smoke your brisket in a pan with a small meat rack in the bottom so it sits above it's juices, when you pull it. Wrap the pan with foil, add a tad of apple juice in the pan, and finish in the oven. When you pull it out of the oven leave it as is, put on the counter, and put a thick towel or a couple towels on top of the foil for a minimum of an hour, more preferably. Use the juices to make a dipping sauce.
OR YOU CAN DO IT HOT AND FAST LIKE I DO IT IN MY SIGNATURE.