Well, I'm from TX and partial to the beef BBQ, but I do some pork and chicken too. I'm having about 70 people over this weekend for a Q and doing brisket.
Get a full brisket, trim the majority of the fat off the fat side, leave about 1/4" layer of fat on it.
Roasted Pepper mix (I get it at Sam's)
a little brown sugar
Rub it up good, wrap in saran for at least 24 hrs.
I cook them on a New Braunfels smoker (the old TX offset kind) for approx 12 hrs @ approx 200-250, mop it every hour. Fat side up is a must!!
2 cans of Jumex peach nectar
Apple Cider vinegar
crushed garlic (boatloads)
a couple tablespoons of rub
simmer for an hour or so and then cool before using as mop.
I get the brisket very cold in the freezer prior to putting it on the smoker, supposedly that helps it get a bigger smoke ring on it, but who knows. Fuel is mostly charcoal with some wet wood mixed in for flavor, I'm partial to fruitwood and live in peach country so that's what I use mostly.