I trim them pretty well. Leave almost no fat. If a full packer, I also separate the point from the flat for burnt ends. Just salt & pepper rub usually. In the smoke at 250 -275 for about 4 hours then wrap tightly with some added beef broth and put in a foil pan in case it leaks. This keeps it moist, cooks it faster and makes some kick ass au jus. When it hits ~200-205 and it "feels right", take it out and let it rest for at least a 1/2 hour, more if you can. Slice across the grain and place back in the au jus.
If it's tourist season, how come I can't shoot 'em?
I like to do it similar leaving about 1/4" of fat. I like to slice about 1/4" thick across the grain, but if I can I wait just before time to serve it.
Making memories.
Current Smokers: Backyard RF Offset and Hybrid RF Offset trailer rig with Cowboy cooker and fish fryer, always room for more........
I do similar to the above. Pending the quality of brisket I will inject w/ beef broth. I try not to wrap unless I'm in a time bind.
Allow it to rest at least an hour wrapped (in brown paper then with towels/blanket placed in cooler).
I definitely would advise (as RC stated) do not slice until ready to serve.
Good Luck! Don't fret it's one of the toughest cooks yet simple once you learn it.
I also prefer slow and low
jm2cw