This is a whole point end brisket (including flat) recipe, using salt, pepper and Wild West Worcester sauce.
Method.. rub the Www sauce (I use sweet heat or ghost pepper ) in the meat letting it soak in for about 2 hours. Then put lots of sea salt and cracked pepper and a little garlic powder (45% salt 45% pepper 10% garlic ratio) then smoke at 135°C till your desired colour.
Wrap in foil and cook till internal temp is 100°C. Then rest in chilly bin for min 90 to 120 minutes.
I use the sauces to stick and hold the rubs on and give it heat🔥