In retrospect, that's very similar to the way I started doing briskets years ago. The problem was, that over the years, I was trying to improve on the basics. As new products and methods were presented to me I went with the flow and tried new things. That wasn't necessarily a bad thing and my brisket seemed to get better.
But...Tomorrow it's back to the basics with a trimmed and separated packer with a thin coating of EVOO, then coarse sea salt, next is garlic powder and finally black pepper. Just couldn't help adding the EVOO and garlic powder.
The point was also sprinkled with some of my rub for a taste comparison after the cook and some burnt ends.
It's all trimmed, seasoned and in the fridge since about 3 this afternoon and will be smoked tomorrow. Pics in another thread then if all goes as planned.
Again thanks for the KISS thread and the tutorial!