I like to experiment with different rubs and woods when I smoke meats. I started keeping a log book. The last time I smoked brisket I did two. I used post oak chips and decided I wasn't in a rub mood. I went with sea salt, fresh cracked pepper and fresh minced garlic.  I let it sit for about 45 minutes to an hour after I seasoned it to bring the temp up some from the fridge. Smoked it at 245 to a 200 degree done temp. It was the best brisket I've ever smoked. My wife took one to her work and she said they all were raving about it. This reminds me that I'm over due to smoke a pork belly.