Brisket is so easy. Don’t complicate it. Bulletproof method that has you serving BBQ for dinner. 

Metric units and Freedom units.
A step-by-step guide on how to take a brisket from the refrigerator to your table and eat it in under 10 hours. When I say this method is failsafe it is. I think I’ve done this over 50 times and it comes out great every time. 
The night before, trim the brisket if you so desire. It’s NOT a requirement. Season with coarse salt and coarse ground black pepper. Nothing else. Don’t get cute.
Let the brisket sit on the counter for at least two hours prior to putting it on the smoker.
Get your coals or wood burning and bring your smoker to temp.
Put your brisket on the smoker with the flat facing the fire and point facing the chimney/exhaust.
Continue to add wood to regulate the temperature.
After four hours, wrap the meat in butcher paper and insert meat thermometer.
If you so desire put it in an oven or keep on the smoker until the meat reaches and internal temperature of 203 Fahrenheit.
Pull off the smoker and let rest at room temperature for AT LEAST one hour. Two is preferred
Slice and enjoy.
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