Best brisket I ever had was in Denton,TX...smoked of course.
I don’t have a smoker, but was recently turned on to the oven/turkey bag technique.
Marinade or dry rub of choice.
325 degrees for about 3 hours, pull and glaze, 1/2 hour more. It melts.
I use 1/2 cup each of soy sauce and worchester sauce, dash of lemon juice, 2 or 3 chopped garlic gloves, teaspoon of onion powder, pinch of celery powder and a very light pinch of nutmeg (sounds weird but trust me)
Glaze is same as above, adding some ketchup and brown sugar to thicken it up a little.
Yum.
I don’t know about brisket but the dry rub made by these guys is really good. The ones I have tried.
At least I think this is the right company....
http://www.artizone.com/Dallas/Big%20Al’s%20Texas%20Rubs/Store/1459?gad=Big_Al’s_1
Best is over in Tioga at Clark’s Outpost.
In dry Grayson County.