1Score the brisket on both sides with a knife. Combine all of the ingredients and rub liberally on the brisket. Place the brisket in plastic wrap and place in the refrigerator. Allow the rub at least 12 hours for full flavor.
Smoke the brisket in a smoker or on a grill using indirect heat for 5 hours. I use a Weber grill with a water pan under the meat to help it stay moist!! Maintain a temp between 250-275 degrees. For a little extra smoke flavor use soak hickory chips wrapped in aluminum foil, place directly over the coals. Brisket will be very dark on the outside but perfectly cooked. The main thing is not to rush it. Add more coals as needed. Enjoy