smoked brisket recipe?

Rub with worchestershire and a good dry rub. I have my favorite dry rub that I purchase online. Then place on the pit fat side down. By placing fat side down you will protect the meat from the heat coming up from the bottom of the pit and it will reatin much more of the moisture over the long cook. After an estimated 6-8 hours at 200-215 pull the brisket out and wrap it in foil along with some sort of moisture. I have used bouillion cubes mixed with rub and even pineapple juice and rub mixed together. Add approximately 1/2 to 3/4 cup of this moisture and pour it over the brisket, with the sides turned up on the foil it will hold all of the juices inside the foil. Place back on the pit for another estimated 2-3 hours. If you have an internal meat thermometer you can test the internal temp of the brisket and it should be in the 185 to 190 range.