I've been around briskets cooking my whole life. First time I made one it came out good, second time I made one it came out really good, third time was the charm, and it was freaking nailed. Never had a problem since then. The cook it until it's done motto really is all there is to it in the end.
The whole salt and pepper only thing is usually the route I go, but every now and then I'll throw some garlic salt and chile powder on there too, because hey, I felt like it. Sometimes I even throw some parsley on that mother farker because it makes my day. The one thing that stays the same is I cook it until it's done. Oh, I'll also wrap it now when it reaches the color I like. That's something fancy I do.
The Life of the Knife is Ended By! The Wife.