Use a good quality untrimmed meat as the meat and fat compliment each other as the cooking progesses. Rub the meat side of the brisket with an even coating of TWO DOGGS DRY RUB (this is because the seasoning will not be able to penetrate the fatty side of the brisket) and its ready to be put on the smoker.. For the best results place the brisket fat side down and cook for 3-4 hours at 225 degrees. The seasoning will sink into the lean meat and enhance the flavor. Pull your brisket and wrap in heavy duty aluminum foil to finish cooking. Place in cooker with fat side up and cook for 8-10 hours at 225 degrees. Using a meat thermometer, check to see that the inner temperature of the meat stays at around 180 to 200 for at least 2 hours. Don't try to hurry the cooking process. slow cooking is the secret to a moist and tasty brisket.