much. Then , put on your dry spice rub; garlic, salt, coriander, pepper etc - whatever rub you like, make sure you coat it really well in dry rub.

Then, place it on your smoker, about 250 deg and let it cook for about 3-4 hours, don't open up the smoker, don't check on it for like 3-4 hours, let it just work.

At that point, your brisket should have enough "smoke", so now you just need indirect heat, not necessarily smoke. the indirect heat will help create the bark you'll want. At about hour 8-9, wrap it in foil for the last 2-3 hours (depending on the size of your brisket) till your internal temp is where you want it at (best way is to use internal thermometer into thickest part of the meat).

Then, let it sit for a couple hours (don't slice it right away). Then, after a couple hours of resting, slice it up, chop it up and enjoy!

Don't be intimidated by a brisket, secret to smoking almost everything is an internal thermometer and to trust your smoker, don't open and check it alot; let the temp stay where it should be for a long time.

Usually, smoking a "Brisket" isn't the tough part, getting to know your individual smoker/BBQ is the tough part; some cook better certain ways, so as you cook different meats, you'll find the "sweet spot" for each one; cook times, cook temps, etc.

The above is the outline I generally follow, and my briskets turn out pretty good.

Good luck! let us know how it turns out!