I've never even had BBQ brisket, but I've got a 7 pound flat cut that
I'm making this weekend. I was going to use the recipe from Cook's
Illustrated.

It's brined, then a simple rub of salt, pepper and sugar.
Then smokes in the grill for 3 hours, then finishes in the oven for 1
1/2 hours.

There's no sauce, I just wanted to make sure that it's supposed to be
that way.