1-2cupsSesaoning rub of your choiceI used a popular Bad Byron 's Butt Rub.
Trim cold brisket of extra fat. I typically trim the fat layer down to 1/4-1/2 inch thick, Remove any obvious silver skin.
Liberally coat both sides of brisket with seasoning rub mix
Preheat your smoker to 225 degrees using indirect heat and a hardwood smoke.
Place the brisket in the smoker with the thicker part of the brisket pointing to your main heat source. The thicker part can handle the extra heat. Smoke for approximately 8 hours or until the internal temp reaches 165 degrees.
Take brisket out of smoker and wrap in foil or butcher paper and seal. Place back in the smoker, maintaining 225 degrees on the smoker. Make sure to put the thermometer back in meat and continue smoking until internal temp reaches 205 degrees (approximately 4 hours).
Remove brisket and place on large tray and let sit untouched for at least 1 hour. Do not open foil. You need to allow the juices to redistribute or your meat will be dry.
When ready, slice against the grain with a sharp knife and serve immediately.