last week i smoked this brisket. its an excel brand. cheap cut with a big fat cap but can melt with some loving in the smoker. first i scored fat side to allow smoke and rub to penetrate. i hammered it with rub. mixed garlic powder, cayanne powder, season salt, itialian seasoning, brown sugar and a couple others. and rubbed till coated. smoked at 225 degrees for 12 hrs with charcoal and apple wood wet chunks.