Well in fact I do. It is alot like the ribs. I have another on boiling a brisket thats good but I will need to find it.
1. Bring meat to room temp
2. Wash meat in Vinegar, up to 30 min and then pat dry
3. Coat meat side with Tiger Sauce or other hot sauce
4. Rub meat side with Mustard sauce
5. Coat meat side Liberally with your favorite seasoning such as the Outdoor Chef
Original (Sweet Brisket), Southwestern (Spicy), Outdoor chef Bodacious beef
and burger seasoning. Just what ever you like. I like these
6. Let seasonings absorb for at least 30 minutes before putting on the grill or smoker
7. If you can place brisket fat side down close to the heat source for 1/2 to 1 hr to sear the fat and help lock in foisture, this does not work on all smokers .
8. Move meat to cooking area, fat side up, temp 225-250 at meat level. Now is the time to season the fat side. ONE IMPORTANT STEP Apply a mixtrue of apple juice and a little oil or any fruit juice and oil to the meat each and every time you open the grill or at least every hour
9. Smoke, fat side up, for at least four hours if you are going to foil the meat. If you are going to smoke uncovered (no foil) smoke for aproximately 1 - 1 1/4 hour per pound.
10. Prior to wrapping, apply a mixture of some of the following, Mustard and BBQ sauce, Olive oil and dry rub, bourbon, soy sauce and oil andd more dry rub. Try others if you want to experiment till you get the flavor you like. I think all three of the above work well
11. Complete cooking till internal temp of the meat reaches 195
12. Remove from heat and let meat rest for at least 1 hour before unwrapping and slicing or pulling (pork). You will have a moister product if you allow the meat to cool before slicing or pulling

Hot sauces, Tiger sauce, Choula, John Henry foot stomping and for the really daring, Dave's, Blair's or Endorphin Rush or one of the other HOT sauces on the market

Sauces, Pork Rubbgers competition blend or RazzBq, Red mudd or hohn Henry Honey. For more heat Head country hot, Hohn Henry honey hot,

Woods, Pecan or hickory for beef, Natural lump charcoal for the base heat