I rubbed the brisket down with Olive oil and made up my own rub which I called the "kitchen sink" since it had almost every spice in my kitchen in it.
Next I wrapped in plastic wrap and put in the fridge for 36hrs.
Sunday morning at 5am I took the brisket out and let it rest while the smoker got up to temp.
I used the Minion method of smoking. A full chimney of unlit charcoal with 12 lit charcoals and some Apple wood for smoke flavor.I had my bottom vent open 25% but the temp still was hitting 250-275deg. So I closed the top vent a little and tried to just keep the temps as low as possible. At 1 hour into the smoke I sprayed it with some Apple juice.
And now here we are 6hrs into the smoke. The brisket has reached 190deg and I've been keeping the temp around 250-275.I've been spraying with apple juice every hour and adding a chunk of apple wood too. At this point I took the brisket off and double wrapped in foil and added a little beef broth for flavor. I then took the wrapped brisket off the smoker(needed the room to smoke some jerk chicken for later) and put it in the oven at 225 for 2 hrs.
After 2hrs in the oven and another hour rest this is the finished product whole and sliced. It came out very very tender and with a great flavor. I was very happy with it. Thanks for all the good advice here.
