I have done 2 briskets so far with great results (IMHO
) here is what I did.
No marinade, rub was paprika, granulated garlic, granulated onion, salt, pepper, cayanne powder, chili powder, cummin (small amount), and dry mustard. I put the rub on 8-6 hrs. before cook time.
For cooking on my
WSM I set it up for the minion method with a mix of hickory and a little bit of mesquite. Once the smoker was running steady at 210-220° I put the brisket on with a large foil pan (turkey sizde) under it to catch the drippings (liquid gold). I cook fat side up, but I trim the fat to about 1/8 to 1/4" thick, and score it so the rub can get down to the meat.
I have a probe in the meat and once it is on I leave it alone, no spritz, no peak, nothing. I let it run till it just comes out of the stall (usually around 170°). Then I take the foil pan dump a bottle of Killians Irish Red Ale in the bottom put the brisket in, cover with foil and let it go till it hits 190°.
I pull the brisket out of the pan, seperate the point from the flat. Flat gets wrapped in foil and put into the cooler for 2 hrs., point gets cut into bigish cubes, tossed with some more rub, coated with BBQ sauce and put back into smoker for 2 hrs in an uncovered foil pan - burnt ends! aka "Man Candy". Now the drippings/beer mixture gets put in the freezer for 30 minutes or so till the fat hardens on top, remove fat, reheat the remaining liquid. If there isn't enough drippings left you can expand them with some beef broth - don't worry the drippings are very, very potent and flavorfull, so it won't taste watered down at all.
Once the point is rested I slice it into 1/4" slices and pour the ajus over them. Serve yourself a plate of heaven on earth and smile!