Mixture of 2:2:1 ratio or salt pepper celery salt. Then I stack the trimmed off fat pieces on top of the flat area of the brisket. So the flat part of the brisket is the same thickness as the point of the brisket. I think this helps a little with even cooking. Then I smoke it fat side down. Set it at 235-250 and forget it. I don’t bother with wrapping it mid cook. When it’s done I take it off the smoker, get rid of the fat scraps and let it drop down to about 180 in temp. Then I wrap with butcher paper and towels and put it in a cooler and let it sit for at least 5-6 hours. It’s important to let the meat drop in temp after you take it off the smoker before you wrap and rest to prevent it from over cooking during the rest period. Also imperative to have at least a 5 hr rest to get the best results.