Here's another method of doing beef brisket. Told to me by a co-worker who tasted it at David's Stove Shop in Weatherford, TX.
Used a small, 2+ lb trimmed brisket. Rubbed down then placed in cast iron pan with a little EVOO in the bottom. Smoke at 225 until internal is 180 or so then wrap in foil and place in insulated container for about an hour. Slice and serve.