I keep my brisket pretty simple really. I use oak ridge black ops rub. Sometimes I do burnt ends sometimes I slice it all depending upon what hits me that day. General guideline to my process below.
1) Night before take brisket and trim fat cap until there is no more than ¼ left. Apply rub and wrap in Saran wrap overnight in fridge.
2) Take brisket out 30 minutes before it is to go on smoker
3) Place on 225-250 degree smoker fat cap up. Cooking with 50/50 combination of hickory and cherry regardless on if Im cooking on the pellet cooker or offset.
4) Cook until ~ 165 (or until desired bark color is achieved) then wrap in tin foil or brown butcher paper. Add au jus or broth if desired. Cook until tender.
5) Once tenderness has been achieved, if it is wrapped I unwrap the brisket for roughly 15 minutes to stop/slow down the cooking process inside the tin foil. I then wrap it back up and let it sit for preferably 2+ hours with a minimum of 1+ if there is a time crunch.
One other thing. If your new to cooking brisket always make sure you slice against the grain when you cut it.
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