JerkyMan I would not make a special trip to get a graded brisket. The thing about brisket is, you can have a prime brisket turn out tough enough to pull a truck out of the mud, and an ungraded one come out as tender as can be. Generally ungraded beef will come from an older animal, generally only beef that is under a certain age is graded, but I don’t remember what that age cutoff is, maybe 42 months. Now this doesn’t mean the meat isn’t good, it just means it wasn’t presented to USDA graders to be graded. In much of Europe they eat beef that is considerable older than what we eat here in the US. The most important thing for you to do, is to season it right, and cook it the proper temp (195-203). Once finished don’t get in a hurry to cut it, throw it in a cooler and let it hangout for a couple of hours. I always cook low and slow around 225, but I know there are a lot of people moving toward cooking hot and fast, so it’s really a personal preference. As far as rubs go, you could use a commercial style rub, or just go with a traditional Texas rub of salt and pepper. I would also recommend that you wrap the brisket in either foil or butcher paper once it reaches about 150-160. Now, you don’t have to wrap, but as this is your first time doing it, it will most likely lead you to a more successful cook than if you didn’t wrap. Also, trim it down to about a quarter inch of fat all around, no sense wasting time trying to cook a inch of fat on a brisket. Let me know if you have any other questions.