I have had great luck with everything else I have smoked, but have never tried a brisket. I figure I will cook at 225, using a maverick et-733 to check temps. I figure ill pull it when internal temp hits 200. I've heard as far as a rub goes simple is better with brisket so I may just use salt and pepper. Does that sound about right? I don't plan on foiling it unless I have to, so will I need to baste it, if so with what? Any suggestions would be great, I know its gonna stall, I'm ok with waiting it out. Mainely I am curious about the rub and whether I should baste it if I don't foil it.