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if its your first brisket, check out some guides on how to on this site (use the search engine) or some youtube videos on how to trim and smoke a brisket (BBQ with Franklin is good). For the rub start with salt and pepper or salt pepper onion garlic. smoke until about 165 IT and then wrap in foil ( you can get into butcher paper or unwrapped later after you smoke a few) and then smoke until about 200 degrees IT really until a toothpick slides in with minimal resistance. Slice across the grain of the meat after a rest period of an hour to two. serve with a sauce or jus on the side. (good brisket really doesn't need sauce IMO)