I love the flavor of cumin, but not on BBQ. To me, cumin belongs in Mexician dishes, and chili. Personal preference....
Brisket is my favorite (hell, I'm a Texan...that's what we DO!!). Ive always smoked brisket over mesquite. After it's done, I wrap it tightly in foil, then put it in an empty ice chest for a couple of hours, allowing it to rest. Find that it retains more moisture that way. Some guys I know use foil and am old towel to the same effect.
I'll cut SBR's (Sweet Baby Rays) with a little apple cider to give it some more tang and thin it out. I like it that way, but your mileage may vary.
I like brisket sliced, personally. A little sauce, a couple of pickle slices, and some white bread, and you got yourself a damn fine sandwich.
I like to save a bit of chopped brisket and put it in my chili. One of my friends mixes smoked, chopped brisket in with ground beef, and makes hamburger patties. Holy hell, that's a good burger...