I'm a hot and fast brisket guy. Inject with 16 ounces beef broth, 1 teaspoon fine grind black pepper, 1/2 teaspoon granulated garlic. Let sit for at least four hours, Rub with salt, black pepper, granulated garlic, and chili powder. Get yourself a good thermometer, cook at 300 F to 325 F until internal temp reaches 165 then foil until internal temp reaches about 205 F to 210 F. Then let it rest in a cooler for about two hours. Slice and serve.
Comes out perfect every time.