Step 1

Preheat the smoker to 225°F.

Step 2

Place all the spices in a spice grinder and pulse until very finely ground.

Step 3

Sprinkle a thin layer of spice mix all over the brisket. Do not heavily coat the brisket with spices. Save the leftover spice mix for future use.

Step 4

Place the brisket fat-side down in the smoker. (This promotes a more distinct smoke ring and protects the lean meat from the heat.) Place a probe thermometer into the brisket and smoke until it reaches 200°F.

Step 5

Remove the brisket from the smoker, cover with foil, and let rest for about an hour before serving.

Step 6

Slice or chop the brisket and dress it lightly with BBQ sauce. Serve as a sandwich, with about 8 ounces of brisket per bun.