I use brisket to make Montreal smoked meat.

Long and slow is the secret and then after cooking wrap in foil
and then wrap in an old towel for 2 hours. The brisket will
continue cooking and become tender, this is an important step.

To make Pastrami or Montreal smoked meat it is better to perform
a cure on the meat first.

Use a meat thermometr to get the correct cooked temperature,
usually about 200 deg F.

Take a look at this link and also browse the forum, there is a
ton of info on brisket

http://forum.bradleysmoker.com/index.php?topic=5180.0

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