This recipe from HOW TO GRILL
starts off with a 9 spice dry rub, which is allowed to set for 4 to 6 hours. Then the Brisket is smoked for nine to ten hours time to reach 195 degrees. Then it is wrapped in foil and placed in a cooler for 1 to 3 hours. What emerges from the cooler is a piece of meat that is moist, tender and with a spicy outer crust.