I just I just did my first a week ago, Soaked it for a little more that 24 hours, changing the water twice, put a rub on it that consisted of pepper, ground coriander seeds, onion and garlic powder and Montreal steal seasoning. I let that set for another 24 hours, then smoked it and the flavor was wonderful but there appeared to be a lot of fat in the brisket, which I don't mind but my wife does. Maybe some brands have less that others, not sure.
wylep