Hmm, Brisket.
There are a lot of schools of thought regarding brisket. Virtually everyone I know on the circuit does it a bit differently.
It's way easier to 'watch and learn' than to type, but here goes.
First you need to trim the bugger (the worst bit). I tend to trim pretty close, i'm a bit 'Jack Spratt' when it comes to fat.
Any hard stuff, remove completely, it won't render down in your cook and, eiww! Not pleasant to eat.
The second, thinner, softer stuff you can trim to your liking, on a nice long cook it will render down and keep the meat moist. Your aiming for a nice 'marbleing'.
Depending on what sort of brisket you get there is a third piece.
Some butchers will cut brisket with the bone included. You don't want that. (or maybe you do, I don't mean to presume)
Some butchers will give you the main piece, known as the flat
Others will give you a piece with the flat and a bit on top called the point.These are usually what we compete with.
Back to fat No 3,
The last piece to trim is the fat connecting the flat to the point, I take it so far back as to almost seperate the two piecies. When you first attack your brisket it's difficult to tell the two bits apart but the more you trim, the more they'll become distinct.
Next inject. What with is entirely up to you, there are some good brisket injection recipies available on the web, try fruit juices, it's up to you really.
Rub. Loads of t'interweb recipies for brisket rub.
Whew!!, glad that bits over with.
It depends on what cooker you have as to the next bit. I have a proq bullet smoker so I'll go off that.
Get the fire going and try to get your temp to 250ish, bang in the brisket and chuck a chunk of wood on the coals (I use oak for beef).
Cook until internal temp of brisket reaches 170 ish
then wrap it in foil and cook till int temp is at least 200.
once its done leave it to rest in a snug warm place for at least 1/2 hr
The entire cook can take anything from 6 - 10 hrs depending on your brisket, BBQ temp etc. so have a good book standing by..
There are a few vids on youtube that can help but ultimately its all practice and luck. Don't follow this religously it's just a guideline and (I'm sure), not the way others do it.
Best of luck and let us all know how you get on