Reviving kind of an old thread here, but I've altered my recipe a bit since I posted it up.
Nowadays, prior to putting the rub on the brisket, I inject the meat at various points with either something called Fat B Lite (FAB Meat Enhancing Injections for beef, brisket, chicken and pork.
) if I have it, or beef broth if I don't, at a rate of 1/8c per pound. This was something I started doing out of necessity since I transitioned from an offset smoker to a bullet style smoker, but the results have been so good that I do it no matter what I'm smoking it on now. I also put a *very* thin layer of mustard on the brisket prior to applying the rub. Since a lot of the spices in the rub are oil soluble, this really helps to achieve that wonderful crust that a great brisket has.
I've also transitioned from Michelob to...gasp...a microbrew. I use Mirror Pond now. The difference is subtle, but positive.
Also, when using a bullet style smoker, I put the brisket on fat side DOWN, just above the water pan. It helps to serve as something of a heat shield. I would also do this if I ever got my hands on something like a Big Green Egg.
On the ingredient side, I've discovered the joy that is the World Spice Market (sucks to be you if you don't live in Seattle), and have moved from "Paprika from the grocery store" to "smoked paprika" from the spice merchant. Again, the difference is subtle, but positive.
For the record, these changes resulted in my brisket winning first place in a KCBS sanctioned tournament not too far back, so um....people seem to like them :)