http://bbq.about.com/od/brisket/ss/aa092708a.htm
http://www.foodnetwork.com/recipes/wood-chicks-bbq-smoked-beef-brisket-recipe.html

A good brisket will have lots of marbling.
Recommend 8-12# brisket - heavier will be too thick for flavor to penetrate.


Smoker at 225°
Cook for approx 1 - 1.5 hours/pound
Final temp of meat is around 185°-190°
Mesquite + Hickory
  Most of the smoke flavor will be absorbed within the first 2 hours.

Trim excess fat to about 1/4" (don't cut down to the meat, just trim
  to reduce weight). Remove any hard chunks of fat. Score remaining fat
  in a cross-hatch patern.
Apply rub, wrap in heavy foil, and place in fridge overnight.
  - Coat with mustard to make the rub stick?

remove meat from fridge 1-2 hours before smoking.
Place on top rack of smoker, fat-side up.
When placing brisket on smoker, push it together tightly so that as it cooks
  and shrinks, it doesn't get stretched on the rack.
Use apple juice in the water bowl.

Check the internal temperature where the flat meets the point,
  through the side of the brisket

When the meat temp reachs 165-175 (stalls), wrap in foil to finish cooking.
  (Add mop sauce inside foil before closing up)
At 185°, remove the coals from the fire, and allow the meat to
  coast up to around 190° (about 30-120 minutes).
  Alternatively, wrap in towels and place in cooler.

Slice brisket against the grain.

Serve with mashed potatoes & gravy, baked beans, and homemade bread