I'm still on the learning curve for brisket---about three years on the learning curve
My first problem was finding a real brisket. I now get mine at what has become my butcher shop---the Country Store in Pennsdale (Lycoming County). A full brisket simply isn't available at any source dealing with cut and boxed meats--which includes all grocery store chains that I am aware of.
My dry rub is a combination of Cabelas Mountain Man Bourbon rub and my own---which I have no reason not to share
It is based on Emeril Lagasse's "Essence"--my modified mix follows:
Here is a picture of my smoker which I hold at 225-250 for 12-14 hours for a full brisket.
Added in edit: I use a mixture of woods, including oak (an unsung hero), hickory, apple and cherry---never---no never use mesquite--it burns too hot and imparts a bitter taste. Good for grilling but not smoking.
You are correct on the full brisket. I buy them by the case from a USDA supplier. 6 briskets to a case 11 to 16 lbs each. Your smoker is awesome. I was looking for one like that and then my wife and kids got me this one for father day. BassPro has the one you have in a few different styles but the price starts at 1500.00.
good rub recipe. I also am a big fan of http://www.texasbbqrub.com 's rub. great on brisket and pork and chicken and fish and shoes and basketballs and and and and...I once brought some back to the bedroom and my wife chased me out with a broom...