Brisket is best cooked by grilling, smoking and braising. Slow cooking this cut gives a rich flavor and a tender texture. When preparing brisket, remove excess fat then marinate or brine for at least 2 hours. If marinating use an acid base to help breakdown meat.
Steps for smoking brisket:
Rinse, Pat Dry, Marinate (12 hours before smoke) or Dry rub (1 hour before smoke), let come up to room temperature, smoke for at least 12 hours