Brisket is best cooked by braising, although smoking enthusiasts also love this cut. Slow cooking this cut gives a rich flavor and a tender texture. To further tenderize the meat, marinate or brine for at least 2 hours. If marinating use an acid base to help breakdown meat.
Steps for smoking brisket: marinate (12 hours before smoke) or dry rub (1 hour before smoke), let come up to room temperature, smoke for at least 12 hours.