re: Smoking a brisket?

I tend to experiment when I BBQ so I've tried and cooked Brisket a dozen different ways with even more styles and types of rubs. I tend to favor the mostly salt/pepper based Brisket rubs. Based upon feedback most people tend to favor the rubs with some smoked paprika and garlic powder over just plain salt and pepper alone.

I've cooked brisket several ways as well. I get the most consistent results with the naked-foil-naked method. Naked till 165 foil until about 180-185 and pull the foil and finish until you get past 190. After that the brisket is cooked you are just checking by inserting a meat thermometer until the texture is where you want it to be. I'll check it every 15-30 minutes after that until my texture is correct.

Naked all the way gives me the best results but you have to keep an eye on your temps or you could make shoe leather bark if your temps get away from you. I'll go naked when I use my propane smoker as I can set the temps and forget it.

Naked-foil where you smoke it and half way through foil it gives you a good cook but the texture is of braised meat not something out of a smoker. Results taste great, I just like it a little more texture from the bark.

I always separate my flat and point. I get a more consistent cook out of the flat that way. The point I never bother foiling. there is so much fat in the point it is harder to screw up like a boston butt. The point fat all charred and burned is divine.