Since the flat is much leaner, I started by injecting the meat with a mixture of no salt added beef broth and about 1/2 teaspoon of the rub. This will keep the brisket nice and moist through the 10 to 12 hour cooking process.
Ingredients for the rub:
1 teaspoon coarse salt
2 teaspoon ground pepper
1 teaspoon granulated garlic
1 teaspoon onion powder
1/2 teaspoon chili pepper
Add a circle of charcoal around the bottom of your smoker. Add several chunks of oak which has been soaked over night. Light on end of the circle and allow about one half hour for the fire to start. If done properly, you can smoke all day with charcoal ring and only have about one third to one half of the ring actually burn. Try to maintain a heat of about 225 to 240 degrees. This will create a nice tender brisket without drying it out. I use a heat deflector as well as a water pan to also help keep the heat even.
Begin by rinsing the brisket under cool water then pat dry. Next mix 1/2 teaspoon of rub with
1 1/2 cups of no salt added beef broth. Fill injector and pierce the meat adding as much liquid as possible. You will need to inject in as many places as possible. Be careful, the broth mixture will start to squirt out of the sides and top when it becomes full. Next rub both sides of the meat with the rub covering as much as possible.
Place the meat directly on the grill. Add a meat thermometer. Close the cover and don't open the grill until you reach an internal temperature between 160 and 170 degrees. Check the meat, If you have a nice dark brown color, wrap in foil and continue cooking to 190 degrees. Remove from the grill and place in the over to rest about 30 minutes. Don't turn the oven on, just use it for insulation to keep the meat from cooling too quickly.