Brisket on the drum smoker. This is how I do it to get these killer results. Dry brine Dry brine with your rub or just salt overnight. My favorite salt is kosher salt for a dry brine or a rub with kosher salt. This rub in the video was my homemade dry jerk seasoning. Trim or not? Doesn't matter. If you are comfortable with a knife, trim, if not, let it ride. Trimming is purely for aesthetics. Fat cap up or down? I cook fat cap down. Doesn't matter how you do it. I like how my bark comes out this