Daughters 10th B-day was a beach party at Surfside beach in Orange County, CA and i was in charge of the main dish, Brisket. I've been experimenting with a minimalist approach to my Briskets the last few smokes. trim the large areas of fat off and rub with sea salt and pepper. smoke it on the UDS at 225-250 till internal of 190 using natural lump oak/hickory blend charcoal. i must say, i really love the UDS. it takes at least 10hrs for a brisket, so, i prep the meat at 10pm, start the fire at 10:30, meat goes on at 11pm and i monitor the temps air flow till about 12 -12:30am and i'm at a constant temp. Then i go to bed and i don't worry about it at all!! get up and check the temps about 7am and typically i'm pulling them off at 10am wrapping and resting in a cooler for slicing and eating. our party was on the beach and i packed everything i needed in the cooler and we sliced up warm brisket for lunch!!! had my homemade habanero bbq sauce for some zing! nobody believes me that i only used salt and pepper for the rub! I really like the natural lump blend and i think that's really the secret to good brisket. I still do some more exotic rubs when i want some bark, which i like. But, i gotta admit, the sea salt and pepper method let's the meat and smoke stand on it's own nicely!!