cut it into 4 pieces
use any ' rub ' you might have or make one up , and maybe different on each piece
Franklin of Franklin BBQ uses only fresh ground pepper and salt for brisket
Id do one that way and the others w granulated garlic etc etc
Id do 135 F for 48 and do all of them and rapid chill and freeze what you can for later
just reheat at 135 until hot.
you won't get any ' smoke ' just doing the above
Id smoke after cooking , but many seem to do before and after smoking.
I can't say what the result would be is you took a little liquid smoke , and carefully diluted it a bit
and then painted the brisket cut , let is soak in and then add the pepper / salt rub
Im betting that would work.
but I have not done that myself.
