Our personal favorite method for cooking a succulent, smoky brisket. It???s a long process when you count salting it the night before so plan to start 2 days before you plan to cook. You can find the Rub Recipe on AmazingRibs.com. Be patient and flexible with your plans, good barbecue is done when it???s done. The time it takes to cook can be influenced not only by the size of the meat but also the outside temperature, wind and how steady you can keep the temp in your smoker. The good news is you can hold it in a faux Cambro for several hours before eating (and you should plan to hold for at least 2 hours). We use a pellet cooker, specifically a Traeger, which gives us the ability to cook almost with smoke only and very low heat in the beginning. If you have a different type of smoker, start right at 225. Plan ?? lb of raw untrimmed brisket per person, which will yield about ?? lb cooked meat per person.