Thanks for your question and I'm sorry for the delay in responding. I've been so busy keeping up with the Diners, Drive Ins and Divers that even my self-obsession needed to be put on hold.
But now I'm back. As self-obsessed as ever. Or maybe I've softened a little. I'm curious about you. Do you really want to cure, spice, smoke and slice smoked meat at home? Cool.
Buy a nice brisket. 8 to 10 pounds with a nice half inch fat cap. Buy ameat cure called Morton's Tender Quick. Rub on the brisket. On top of the cure generously sprinkle Caplansky's Secret Spice Rub (I'll send you some). Put it in a shallow container in your fridge.
Every day for two weeks you'll flip the meat. After 2 weeks you'll rinse off the cure and leave in the fridge uncovered. The meat will develop a tacky outer film called the "pellicle". This will help the smoke stick to the meat.
Put your brisket in the smoker fat side down. Add more spice to the meat up side. Choose your wood. Smoke for about 12 hours at around 195 deg.
Send me pics or more questions.