Tony
when I return from vacation a brisket is on my short list. Your recipe is simple.
Here a easy boston butt recipe:
Trim the fat away until you can push a finger thru (this will melt and baste the meat)
Rinse and dry
As the glue, I used worcestershire and then my rub, let sit in fridge for a least two hours.
Take out and let rest of about an half hour/hour and add a little more rub.
Set temp of smoker a little past 225. add about 5-6 oz of cherry wood
Place butt in middle rack
Between 160-165, place in an empty foil and wrap with foil.
Take off smoker when IT hits 205.
drain extra juice out of foil pan and cover with foil, let rest for a couple of hours in a cooler cover with towels.
serve either kc bbq sauce or carolina sauce on the side, a nice potato roll.