I know this is a smoking forum so bear with me. we'll get to that. I'm new to smoking and never smoked a brisket before. Roasted a small brisket 2 1/2 lbs in oven last week. It was a Paula Dean recipe, with an easy rub applied before cooking. Directions included to mark the grain on the meat with a toothpick so you slice it against the grain. Put in oven uncovered for 1 hour at 350 degrees, then add 1 can beef broth and water to about 1/2 - 3/4 in. then continue to roast uncovered for about 3 hrs, or until fork tender. It sliced great after resting about 20 minute, not crumbling apart. Tasted great, juicy and seriously cut like butter! Sad there were no leftovers. Ok now to the smoking. How could you adapt this recipe to the smoker? I am thinking maybe putting rub on day before, smoke in smoker for about 1 hour at 225 degrees for a little smoke flavor, then roast in oven for 60 minutes uncovered, then add the broth and water and finish in over for 5 hours. I am talking about probably a 6-7 lb brisket. Any Suggestions?