Simple is better

I personally like the (old school) Texas style briskets that I was raised on. If you have eaten brisket from Cooper's BBQ in Ft Worth, it is very close to what I am describing. What I mean by that is, I like the simple taste of smoked beef, salt, and pepper. I have been experimenting with making my brisket smoking more simple. I believe that I have been over complicating the whole process until this last year. In the past I have injected, foiled during the cook, used complicated rubs, ect. But recently I have found the more simple I make it, the better it tastes.
Here is an example of my brisket from last night.

I started with an untrimmed 12.3 lb packer, washed with tap water and let it drip dry. Then I coated it with olive oil (makes the bark crunchy like it was cooked in a stick burner), and then covered with a rub made up of 1/4 cup Kosher salt, 1/4 cup coarse ground black pepper, 1/4 cup Montreal steak seasoning. I then filled the wood tray completely with hickory chunks and 5 charcoal brikettes. I then loaded the brisket in the smoker and set the cooking temp @ 250 degrees, and the probe temp @ 194 degrees. The cook only took 8 1/2 hours. The I foiled the brisket, wrapped that with 3 beach towels, and placed it in an ice chest for 6 hours.
In my opinion the finished product was really good, probably not a compition style brisket, but what I like to feed my family. I will try to post a few pics.