My last weekend smoke a brisket . Pecan wood used during the smoke . Rub was my own homemade . Smoked on an old Brinkman converted to wood use . Flavor profile was dead on , moisture was very good and the burnt ends were goner before I finished slicing ! I smoked it trimmed side up and fat side down . I do like for my rub to be on the meat while it smokes instead of the fat cap as I also use a water pan in my smoker. Took it to 190 pulled and wrapped in foil , then wrapped in a towel , then in a cooler for one hour THEN on the table . Didn't need saucing. I learned how to smoke these things here and by trail and error. Thanks to all of my teachers in here !