First ever brisket
We purchased an Oklahoma Joe's offset smoker in April and experimented a little with some ribs and pork cuts. We just got our first brisket; a Costco 14lb slab. I had watched quite a few YouTube videos on how to do this correctly, since a slab of beef like this is over $100 and I didn't want to waste it. We seasoned it well with coarse pepper and kosher salt prior to putting it in the smoker. Fire management was an all day affair, and we occasionally moistened the meat with some water/ACV mix. We opted not to wrap or foil boat this brisket, we just kept it moist and after 10 hours we reached an internal temperature of 190. We then pulled the meat, wrapped it in tin foil, and held it in our oven at 150 degrees for an additional 14 hours. I was absolutely thrilled when my wife cut it in half, every piece of the slab tasted like the best piece of beef I've ever tasted.
Moving forward, the only things on the wish list are probably a BT temperature gauge, butcher paper, and maybe performing a couple of mods to the smoker. Overall, I was thrilled, and every person that was there with us ranted and raved about the taste of the meat.
Afterthought, although I have little experience compared to a lot of other people, I do believe the long hold makes a huge difference in the quality of the brisket.