This is the way I do it. Get some of this Pink curing salt
. Put the brisket in a tub and put just enough water in it to cover the top. Add in the salt and follow instructions. (I think one teaspoon does 5 pounds of meat) and DO NOT USE REGULAR TABLE SALT.
Let it sit in the brine for 24 hours, take it out and rub it up with brisket rub, garlic powder, salt and pepper.
Fire up the smoker with charcoal, add wood chunks later for fuel. When the temp reaches 225 put the brisket in.
For years I cooked by time, however the last time I cooked by internal temperature, which turned out a lot better. Stick the probe in the middle of the biggest part of the brisket and cook until internal temperature reaches 190. Also, I started putting the brisket in an oven cooking bag when the color on the outside looks right. Now all the juices are locked in the bag.
I almost forgot, get an untrimmed brisket, cook fat side up. After cooking trim off the fat. Some folks like to trim it ahead of time, but why the the fat juices go to waste. There are also several pieces on a brisket that need to be cut differently, just Google it.Chicken
Cut chicken in half, inject with something like jalapeno and butter or whatever you like and place in smoker. When the chicken is that golden brown color, place in cooking bag and finish up. You can tell when the chicken is done by twisting the leg, if it starts to break off it is done, otherwise keep cooking a little longer.Ribs
Rub the ribs up with rib rub, garlic powder, brown sugar, salt and pepper about 4 hours ahead of time. Cook at 225 using hickory for 4 hours and check for tenderness. Ideally, the ribs should be tender, but not so tender the meat falls off the bone. Again, you can twist the ribs to test how done they are. Depending on the ribs, it will take anywhere from 4 to 7 hours.
Also, when cutting the ribs, I like to first cut off the big bone that runs horizontally along the ribs and then slice between the ribs