Brisket, Got a Texas buddy, he came up a few years ago to show me how they do it down there where brisket is king. They do have that good mesquite wood down there, but we like hickory just fine.
Get the smoker around 200 degrees...190-220, but the 200 range is all ya need. I trim alot of the fat off mine, but he doesn't...place brisket on the rack, no rub, just beef, let the brisket cook with your smoke wood for about four hours...hickory, fruit woods, mesquite, pecan, whatever floats your boat.
After the four hours, wrap the brisket up tight in some extra heavey foil, and let it cook long and slow. Now I generally start my brisket in the evening to where the four hour flavor smoke is done about bed time, so after I wrap it, I fill the firebox with oak and let it cook all night long at that 200 degree range.
Fall apart tender, smoky flavor, moist. I open the foil wrap, drain the juice, and let the brisket rest and cool down before I run it throught the slicer. Sauce on the side...all ya need.
Now boys, rub is fer pigs and chickens.
I mentioned putting something or another on that brisket the Texas fella was gonna smoke when he came to teach me how they do it, and he called me a heretic.