The Gist of it:

• Smoke for 6 hours –  until brisket temp is 135-150F
• Oven for 2-3 hours – until brisket temp is 205-210F for at least 30 minutes
• Smoke 1-2 hour – until bark is solidified on outside.
• Let brisket rest for AT LEAST 30 minutes in foil before serving

The Process:

Meat  Prep (24 hours prior):

• Trim fat, leave 1/4 inch
• [Only for my smoker] Find seam in brisket (normally a fat line) and fillet so there two equal (l x w) brisket halves (might have to Google this one)
  • One will come out more moist, one lean
• Make rub for one large brisket:

• • Rub good quality honey into brisket
  • Then combine and rub: 
    • 3 tablespoon coarsely ground black pepper
    • 2 tablespoon fine sea salt
    • 1 tablespoon cinnamon
    • 1 1/2 tablespoon Paprika
    • 1 1/2 tablespoon Herbs de Provence
    • 3 tablespoon brown sugar
    • 3 tablespoon onion powder
    • 2 tablespoon garlic powder
    • 2 teaspoons mustard powder
    • 2 teaspoons chili powder
    • 1 teaspoon cayenne pepper (or more if you like it spicier – e.g. my 6 yo can still eat this)
    • 3-4 cups fresh ground coffee (8 O’clock coffee works great)

• **Personal opinion – Best way to contain operation: Overlap lengths of saran wrap on counter top first
• Pour rub evenly over each side of brisket and rub spices onto brisket (on top of/with honey)
• Rub coffee liberally over entire brisket – thick
• **Lay saran wrap over top, and wrap three layers of saran wrap.
• Place on cookie sheet (with edges) in refrigerate overnight

Smoke the Meat

• Put straight onto smoker for ~6 hours at ~225F  – I normally start at 5am.
• Prepare Sauce and simmer for at least 1.5 hours. 
• Meat should be about 135F after 6 hours
• Remove meat from smoker and wrap tightly in two layers of butcher paper
  • Note – using foil will make the brisket crumble, butcher paper is a good alternative and lets the brisket breathe
• Place in kitchen oven at 300F
• Monitor meat temperature:
• • Remove meat when temperature reaches 205-210F for at least half an hour,
• While meat is in the oven, add sauce to foil tray and place uncovered into the smoker
• • This step will add smoky flavor to the sauce. Highly recommend  (see details below)
• Put meat back in smoker for another 2-3 hours or until desired hardness on outside
• Let the meat rest for AT LEAST 30 minutes – this is critical

Sauce – (Start as soon as brisket gets wrapped in foil or butcher paper and put back in smoker)

Ingredients:

• Peeled tomatoes (preferably from garden)
• Hunts tomato sauce – 1 regular can
• V8 – 1 large can
• Entire Onion
• Cinnamon – liberal amount – depending on taste
• Entire Clove Garlic
• Mustard x 3-4 tblspn
• Worcestershire x 1-2 tblspn
• Brown Sugar x 2 tblspn
• Beef soup base – 1tblspn
• Cayenne pepper x good amount
• Herbs de Province – dry
• Ground Pepper
• Rosemary – fresh
• Basil – fresh

Smoke the Sauce

• Cook for 1.5 hours on stove (ensure there are no tomato peels, pull ‘em out. )
• With emulsion blender (or actual blender is better if you feel like cleaning the mess)  blend until chunks are gone.. (for a while)
• Put into doubled tin-foil tray
• Add a a couple cups water to dilute strong smoke taste and thin sauce (thickens as water evaporates quite a bit on grill)
• Smoke on smoker last stretch until brisket is done. Do not stir!  Will get too smokey
• Blend once again with emulsion blender and serve with brisket. 

Great reference

Future of BBQ