I ......
Well - let me cut to the chase, with no dis-respect to anyone. There are lots of folks here offering really good advice. But, your case is a little different...THIS is your first brisket. I feel that most of the issues new folks have with brisket stem from trying to over-complicate the cook, in an attempt to "perfect" something that has been cooked extremely well -
and cooked very simply for as long as brisket has been the de-facto go-to meat in the Southwestern US. To wit:
Rub it with what you like ( something simple like you referred to. )- and give it low temp - 210-250F, for as long as it takes for it to pass the tooth pick test. Don't make yourself crazy with complex methods.... yet
.
Learn the cut of meat first... then later, when you try another one, change
one thing. See how that works.
I recently cooked a 16.4 lb. brisket. Applied rub - then cooked it for 20 hours. Fat cap up. ( not that it matters- we have cooked 'em both ways - I have read all of the "science"...but it just doesn't matter for me - either way works.) The first 4 hours were on "smoke mode" on my MAK ( that is 165-170F ) The next 16 hours were 235F.
That is it....No wrapping, no injecting, no foo-juices
or
anything else...Here is the "secret". Ready?....The fats, and connective tissues that are in the brisket
will moisturize and tenderize it...
*IF* you just give it time. All of the other things may - or may not help...but if you want a traditional, Central Texas style brisket - that is al there is too it.
I am NOT telling you that anyone else has given you bad advice. I am merely pointing to your new-ness and, trying to talk you down from the ledge
. Do not fear the brisket. Just be patient with it. For your first done
do not invite all your friends and family - and pressure yourself and the brisket.
Just relax,keep it simple, and take notes. Tell it's ready when it's ready.
Best of Luck, you will do fine with it.