I'm sure no expert on brisket and have only done six in the last 5 years (only cause I don't want to tire myself of brisket) but what I did was follow the advice I got here. Trim salt,pepper and a bit of garlic powder then smoke with mesquite at 250 or so. I then wrapped at 165 internal and brought it up to butter tender then held for 2 hours in a cooler. Was fantastic and this is a pic of my first. All other cooks were done the same and all were fantastic.