This past Saturday I smoked an 8 lb CAB Trimmed Brisket on our Oklahoma Joe offset smoker! I just used a plain and simple dalmatian rub with is just 1 cup of kosher salt and 1/2 cup of course black pepper. You just rub it on pretty heavy about 30 min before you put it onto the smoker. I used Kingsford Charcoal as my heat source with Hickory and Oak wood chunks and tried to keep the temp around 250. I left the meat on for 4 1/2 hours then pulled it off. I brought it to the kitchen placed it in a roasting pan making sure that it was not touching the bottom. I then poured a 20 oz bottle of coke around the meat (not on the meat ) then placed the roaster into the oven at 250 for 45 min then lowered to 200 and let it cook for a total time in the oven of 4 1/2 hrs. I turned the oven off and just left the brisket in the oven over night never once opening the door until the next morning. The brisket turned out perfect with a beautiful smoke ring and was very moist. It had a nice smoke flavor and I received many positive comments.