When trimming it I leave about 1/4 fat on the bottom and carve out almost all of the hard fat chunks elsewhere. Rub is mainly equal parts of Salt & Pepper with some Garlic powder and coffee grinds. I trim and put my rub on the day before and let it sit in the fridge and marinate overnight. I also pull it out and let it warm up to where it is barely cool before I put it on the smoker.
Got a stick smoker and try to keep it around 225, the heat fluctuates anywhere between 180-280 because this Chef Boy R Brewsky is to lazy to watch it all of the time
I use Pecan or Post Oak wood and have a metal pan with water underneath the brisket
Smoke mine for about 40 minutes per lb fat side up at first for about 2/3 of the smoking time, then meat side up for last 1/3 then lightly spray/mist the meat side about once an hour with 1/4 Apple Cider Vinegar and 3/4 water.
Put it in a tin or metal pan add a little water and put it in fat side down with tin foil covering/sealing the top, cook in the oven at 225 for about 15 minutes per lb., I pull it out about once an hour to spoon the juices back onto the top of the meat until done.
I am going to try wrapping it in butcher paper before putting in the oven next time to hopefully hold more of the juices on the inside
So a 14lb brisket on the smoker for 9 hours then in the oven for about 3.5 hours and it is usually pretty darn good.
I need to stop being a cheap azz and buy better quality brisket, I always wait for the lower grade stuff to get under $2.00lb before I buy one.
Some picks of 4 different ones cooked.