I have some insight. A rub of raw sugar, a little cayene, lots of paprika, some garlic powder, mix very well. NO SALT! Innject with Paul Newman vinegrette in many places, trying to place it in the fat layer. Put a layer of oil on that won't smoke (canola) and rub it down heavily with the rub. Cook at 215 -225 for about 12 hours ( it has to be a full brisket, not cut in half at the fat layer). Find a good bbq sauce that is not vinegar based, coat it, then coat it again an hour later (makes a nice bark with the sugar). 12-14 hours cooking time. I have a friend that competes with this method and has done very very well. He uses sraight kingsford charcoal with nothing else. No oak, hickory, or applewood.
