re: best way to cook brisket on pit

12 hours at 200-225, use oak wood for smoke don't trim and cook fat side up. after a few hours, wrap in foil. Internal temp should be 190-200 when finished.

Rub should be fairly simple... Kosher Salt, Paprika, Black Pepper, Cayenne Pepper, Chili Powder, granulated garlic and onion.

Some competition cookers will also inject their briskets with beef broth and some of the rub.

The real key is to slice it across the grain, which may or may not align width ways across. You have to look at the grain, and then slice across it. It also helps to start with a good peice of meat. USDA Choice