Here's a break down of the way we've been preparing our competition briskets for the past year or so. We used to do it differently. When we switched to this method, our contest results improved.
Trim Fat (Remember the fat pocket)
Tenderize on both sides by piercing with a fork or with one of the various tenderizer utensils on the market
Spray meat with cooking spray
Sprinkle with meat tenderizer
Sprinkle with BBQ Rub
Let sit for 10-15 minutes for the rub to “settle in”
Use an oven bag, 2 gallon Ziploc, or garbage bag for storage in cooler or refrigerator for several hours
I am not a proponent of allowing meat to sit out unrefrigerated for two or three hours (or more) like I see so many other cook teams doing at various bbq contests. It is a potential health risk for the judges and others who might be eating the brisket later if the meat sits out too long. The longer it sits in the danger zone (internal meat temp higher than 40 degrees and lower than 140 degrees), the bigger the risk of spoilage.