I'll get a super trimmed piece of brisket from the store. I'll put some olive oil on it, put a nice dry rub on it, make sure that it's room temp, then throw it on the smoker.
I'll smoke it for 12 to 14 hours at about 165* and I'll use a variety of woods. I'll wrap it in foil, and raise the temp to 250*, and when the internal temp is over 190*, I'll take it off. Let it rest a bit, then cut across the grain. I'll take the top cap, and chop it up for sandwiches.
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