The secret with brisket is wood smoke, in a real pit indirect heat/ offset cooker. Constant temp is crucial 220-225 for at least 10-12 hrs most I cook are 15-18 hrs. If you cook for 10-12 hrs wrap in foil and throw it in a cooler for 4-6 hrs. Most say the secret is the meat but you can go buy a packer cut brisket 13-15 lbs (pick the one that is most flexible thru the middle) As far as prep time and secret rubs......well try this one... grab a cooler large enouch for the brisket to fit in (no need to trim the brisket if you dont want to) slap that brisket in it grab that gallon of orange punch you just bought at the store for .99 cents and fill er up. Close the cooler go start your fire, make a drink or two. After about 1 1/2 hrs or longer pull your brisket out shake it off and proceed to put on your cutting board tub whatever(fat side down first). get your Secret Brisket rub and shake, shake , shake... put enough on that it covers it not cake it then pat it down. (no you dont really have to RUB rub)then flip it over and repeat This should be the Fat side you are working with now. When you have completed these steps Go put it on the PIT. Now is where the most crucial steps beguin....1. Make sure you can maintain your constant temp. 2.Make sure your alarm clock works so you can set it for whatever intervals you need to add wood/ If you decide to stay up and drink all night make sure you have a Designated Wood Loader that will remember to put wood in or you will have a nice RARE brisket in the morning. Enjoy and dont worry it is really hard to ruin a packer cut brisket...if you can keep the temp under 250 you can cook it for 24 hours if you wanted to... I hope you try this and i hope yoy enjoy your meat. Practice make perfect and you can tweek it till its all your own.