that really looks so yummy.....I don't have a smoker, etc.....so, I just season the brisket well, on the fatty side...with a mixture of ketchup, dijon, garlic, worchestershire, salt and pepper....no measurements, just wing it. Sliced onion atop of it. I roast it at a very low temp., maybe 250F-275F for MANY hours. Let it cook, then slice it and put it back in the gravy it's made.
I also take some of the gravy and use Hornes gravy maker....has a good taste and comes out nice and slightly thickened.....It never fails....made it this past M's day for family.....as one daughter and SIL were away, the daughters decided they'd take me out when D#1 returns from Italy tonite.
Had the Grandsons here which was the best M's day, Grandma's day anyone could have!!!!!