A friend of ours that owns a famous TEXAS bbq joint sent me an email a few days ago. This is what it said:
I inject nothing, rub nothing, spice NOTHING, and certainly don't foil anything...
Put the brisket on the pit, don't do a thing to it (put it "nose" cap, deckle, side up -- people call it different things) try and keep your temp at 220 and let that thing rock for about 15/16 hours. The fat will be very loose and bubbly hot. Stick a fork in it (between the flat and cap) and twist it -- if it twists easily -- pull it off. NOW you can wrap it in foil! It'll be Like BUTTER!!!!