Hey Libohunden,
If you hop over to the Beef section, you will see the post I did on the chuck roast. I turned out really well. And when I do the brisket will follow that pretty close. I am still on the fence about brineing. To me I will inject the beef with some garlic powder and beef broth. Simmer this until the garlic is dissolved let cool to room temp. Inject the brisket, then rub with mustard and your favorite rub. I will use John Henry's cherry/chipotle rub just to see how it tastes on beef. Smoke using 5 oz of wood at 235, until I hit an internal temp. of 195. Will pull it and double wrap in foil maybe add some of the injection liquid around the outside of the brisket. Be careful not to get on the top of the brisket. Wrap in foil and a couple of towels put in a cooler to rest for 1 hour. Then can slice and enjoy....