There is a lot to know about briskets: The flat, the cap, USDA, Choice. Just buy a brisket and smoke it.
Lightly coat the brisket with yellow mustard or EVOO. This helps bind the rub to the meat.
Rub in your favorite rub or keep it simple, just Salt and Pepper. With a brisket it is more about the outside bark with a little seasoning. So don't use too much rub.
I like to wrap it in foil and let it sit in the fridge over night. It helps the rub permeate the meat.
You can only smoke a brisket in a smoker. (Green Egg, Traeger, etc.) It won't work on a gas grill.
Briskets can take 10-15 hours to smoke. Don't worry about the size (for once guys) It's about the internal temperature.
Set you smoker to about 225°
Throughout the smoking process you can spray it to keep it moist. Get a spray bottle. Add about 50/50%, apple cider vinegar, water. Lightly spray the meet every hour or two.
Cooking to a internal temperature of about 160 – 170 degrees. The bigger the meat, the longer it will take to get there.
Take it off and wrap it aluminum foil. Place back in the smoker at about the same temp or lower - 225°
Now let the internal temp get to about 200°.
There is a potential for a brisket to "stall" at a certain temperature. If it stalls at about 190°, don't worry about it. If it stalls below 180° crank up your smoker for awhile.
Once it gets to 190° - 205° Take it off, let it sit.
Slice it starting in the middle and working out.
I like to use a baguette to make mini sandwiches with course ground horseradish. The kind of horseradish from the refrigerator section in the grocery store.