So no brine the previous evening?
We're into different techniques, and that's good! First of all, this applies to packers (full) only, I don't smoke flats.
OK, I do them a couple of different ways (actually, 3, but who's counting?). First way: If you have the ability to brine a large brisket, by all means, do so! I use my pork butt brine, for 12-13 hours, and it works great! Depending on the size of the brisket, brining can be a logistical nightmare!
So, if the brisket is too big, I go to #2: Trim, and coat the brisket with Tender Quick, wrap in plastic and rest in the fridge for 45 min to an hour. Rinse thoroughly, and inject with my brisket injection. Re-wrap in plastic, and let rest in the fridge overnight.
Method 3 is the ultimate Lazy Q: Trim, and give the TQ treatment, rub and throw in the smoker! This works on the really big ones (17+ lbs). There's just enough meat mass that you don't need the "extras" to retain moisture.
I always smoke with a water pan, on the floor next to the smoke box, for moisture. I also smoke brisket at 225, but I'm intrigued that Brian (Pork Belly) smokes his at 210! I shoot for around 190-195, depending on the "feel," and use 6-7 oz of mesquite, hickory, oak, or a combination of them. I, personally, like those three best on beef, as it's a meat that can handle the stronger smoke very well!
They always get a insulated rest in the cooler for at least an hour, to let the meat reabsorb the liquid and relax.
