I like Montreal Steak Seasoning on brisket. Some folks don't like the bigger bits of seasoning so I give it a whirl in a coffee grinder (dedicated for spice grinding) to make it finer.
The BWS seems to cook a little faster due to the moist environment, so you may be closer to 75 minutes per pound at 245. If you want to shorten the cook just kick up the temp. at 275 you'll be closer to an hour per pound. Just watch the bark color and if it is getting too dark then foil.
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