There are many ways to do brisket and they turn out great Brisket. Just look at Franklin BBQ in Texas. They use a simple salt and pepper rub. Many say this is the best brisket in Texas. This is just the way I do mine. I trim the fat cap down to about 1/4" and remove as much "Hard fat" as possible. I use a rub I mix up called Wild Willy's; https://www.foodwine.com/food/...egg0697/wildrub.html . I use raw or turbinado sugar, but brown sugar would work. I have used Mustard to act like glue, and can't really taste it in the finished product. I have read that you can use Worcestershire Sauce or even Olive oil work also. I simply put a really good coating of the rub on and let the salt start drawing the moisture to the surface of the brisket. I do the trimming and dry rub the day before I plan to smoke the brisket. I want the rub on at least over night. The next day I put the cold brisket in a cold smoker and then start the smoker. I cook my briskets fat side up. I use several different temp setting through the cook. I use 185 to 200 degrees to start out. I want to get as much smoke on the brisket as I can before the internal temp of the brisket hits 140 degrees. Once the brisket comes up to 140 degrees, I bump the smoker temp to 250 to 275 degrees until bed time. I drop the temp back to 225 degrees, and go to sleep. Early the next morning, I bump the smoker temp to 275 degrees. I do not wrap my brisket in foil or "Peach" butcher paper through the cook. When the brisket hits 185 to 190 degrees I start probing it with a skewer. When the skewer goes into the brisket like it is warm butter, the brisket is done. then put it in one of the cheap disposable pans. and into a warm cooler with the drain hole open. When I have to wrap I use the butcher paper over the top of the pan. I don't want the bark that develops on the outside to get soggy. As far as timing, I plan on a minimum of 8 hours with the rub on, 20 hours in the smoker, and 4 hours in the cooler before slicing time. I have 009, 045, and 066, and have cooked packer briskets in all of them. You might have to put a bend in the brisket, and scrunch them up, but they will fit.