question -are you buying your brisket pre-cut?
Personally I buy a brisket, PRIME grade, precut, on average two weeks Before the day Iplan to smoke it - its still in the cryovac packaging that the butcher receives it in, and I try to find the oldest package I can - I prefer my brisket to be wet aged 30-45 days(the cryovac packaging should have the date it was packed printed on the label) . The older the better. remove from the packaging, place in an aluminum pan and fill it with Applejuice(enough to cover completely), and a 1/2 cup of Apple Cider Vinegar, let soak for a few hours(I average about 2 or so) pull out, lightly pat dry(just its not dripping all over the counters and pissing off the wife).
Put on your favorite rub(I make my own, I posted it in the BBQ thread, IIRC) wrap in plastic and leave it in the fridge overnite.
I run my smoker at 225, fat cap up, until about 150 degrees(somewhere in the ball park of an hour per pound)
pull the meat, tightly double wrap in foil, put back in the smoker till the meat reaches 200(dont let it get past 205), pull the meat, while still in foil, place a couple towels in the bottom of a cooler(to insulate the plastic) lay an aluminum pan in(to hold any juices that leak out) and set the foil wrapped meat in, close lid and let sit 2-3 hours.
Dont cut the meat until you are ready to serve - cut across the grain, fat cap up.
Sometimes when you're burying a guy alive, for a moment or two you start feeling sorry for him. And then it passes and you keep on shoveling...
oh and people with photo signatures suck