Rub it w/ your favorite seasonings, marinate it for 24 hours....get the cooker around 200-225 degrees and put it in fat side up. Be careful on smoke, in fact, use smoke sparingly, briskets tend to absorb it. Cook for about 80-90 minutes per pound. When the internal temp of the brisket is 185-188 degrees, take it off and set it aside. Slice against the grain and you are in bizness!