A Decision has been made
A BIG thanks to:
Code3rrt, Daggs, Traviosoway, TailgateJoecom, Bludawg, The Kapn, BobM, Enkidu and Lake Dogs!!
For my first attempt at a Brisket, I have decided to go with a low and slow smoke using Oak, rub only and fat cap down. I think I have a handle on the cooking temp and how to check for doneness.
I will keep you posted on the results.