Good to see another Brethren with the fever. Being a native texan, brisket is king! All the above advise will get you on the right path. I would suggest a simple S & P rub, or for an easy coarse grind solution use a Montreal Steak Seasonong (black pepper, salt & garlic). We also place our briskets on a cooling rack in a foil pan through portions of this cook. This allows you to capture the drippings for future use.
A good raw product should yield a great finished product.
Ring of Fire Cookers & Catering Co-Owner, 2 Stick Burners, 2 Weber Perfrs and 2 much Q stuff!!