Trim some of the thick fat any grey looking fat and a lot of the wedge of fat in the middle out. I cross hatch the fat side about halfway through.
A little Dale's liquid marinade, fiesta steak rub, and southwest rub, no damn sugar of any kind. Rub liberally.
50% minimum oak, I like 30% mesquite 20% pecan. 100 % oak is fine, no damn charcoal.
Run fire at 225 thin white smoke.
Put a thermal probe into thick end .
When internal temp hits about 155-165 degrees Fahrenheit , about 6 hours for a medium size 14 lb, that is when it starts to sweat and stall. wrap brisket in heavy duty foil tight and be careful not to get any holes in it. I like to place wrapped brisket in an aluminum pan to keep from poking a hole in it.
DO NOT PUT IN PAN AND COVER WITH FOIL wrap tight and place in pan.
You can bump up the heat to 250 if you want. Cook till internal temp hits 200-205 f . Remove from heat Carefully open up top of foil to vent some steam for about 10 mintes then close tight and let rest an hour.
This will yield a tender quality brisket every time just trust your temperatures doesn't matter the size same 2 important temperatures.
Some people like pink butchers paper instead.
Some folks like salt and pepper only.