The best advice I can give when it comes to selecting any kind of meat is to talk to the butcher, and make sure the person you are talking with really is a butcher and not just counter help. Discuss grades and cuts so you know what you are getting. If you feel that the butcher is trying pull the wool over your eyes then find a new one. A good butcher is like a good barber, someone you can trust with the important stuff.
Timing and patience are the secret to the perfectly smoked brisket. A large one can go for 20 hours. You need to be serious about smoking to last it through and get it out at just the right moment. Low and slow and I mean low and slow. At temperatures around 225 degrees F you are looking at 1 1/2 to 2 hours per pound. That means a 10-pound brisket can take 15-20 hours.
A good rub and the right sauce will round out your brisket to reach perfection. Now there are a lot of different schools when it comes to adding flavor, but once you have the basics down you'll be ready to start you own school. There is a lot you can do with a brisket. Marinades, rubs, mops, sauces and more are used in various combinations to give just the right flavor. Of course you can get a great brisket with slow cooking and good smoke so remember not to overpower your brisket with a lot of seasonings and sauces.
There is probably a different rub, marinade or sauce recipe for everyone that loves smoked brisket. However you will find that there are a few basic recipes and a few traditional recipes. With these you will be well prepared to set off on your own.
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