Step 1

Trim the brisket: Place the brisket in front of you, fat side down. Remove any silver skin or excess fat from the meat. Flip the brisket over so the fat side is on top. Remove the large hard piece of fat that separates the point from the fat, and trim this down until it is smooth between the point and the flat. Be careful not to cut too much as it may separate. Trim the fat cap down to ¼ inch thickness. Be careful not to cut into the meat.

Step 2

Make the rub: Brush olive oil over the entire brisket. Add all the ingredients for the dry rub into a small bowl or jar. Stir to combine, and spread evenly over the brisket, top, bottom, sides, and between the point and the flat. Return the brisket to the fridge, and allow the dry rub to penetrate the meat anywhere from 8 to 24 hours.

Step 3

Bring to room temperature: Remove the brisket from the fridge 1 to 2 hours before placing it on the smoker to allow it to come to room temperature.

Step 4

Preheat the smoker: Preheat the smoker to 225 degrees F.

Step 5

Smoke: Place the brisket directly on the grill, with the fat side facing up, and the point closest to the heat source. Insert a probe thermometer into the thickest part of the brisket. Close the lid and smoke until the internal temperature reaches 165 degrees F. This will take about 5 hours.

Step 6

Wrap: Once the brisket reaches 165 degrees F, wrap the brisket in aluminum foil or pink or peach butcher paper. Wrap the paper or foil over the brisket nice and tight, and re-insert the temperature probes.

Step 7

Continue to smoke: After the brisket is wrapped, return it to the smoker. Continue to smoke the wrapped brisket until the internal temperature reaches 195-200°F in the thickest part of the meat. This will take approximately 2 hours.

Step 8

Rest: Next, remove the brisket from the smoker and place it in a cooler. I place a towel on the bottom of the cooler to insulate it better and place the brisket on top. Leave the temperature probes in. Close the lid of the cooler, and let the brisket rest until the temperature comes down to 170 degrees F. This will take another 2 hours.

Step 9

Carve: Once the interior meat temperature reaches 170 degrees F, remove the brisket from the cooler. Place the meat on a large cutting board and remove the foil or butcher paper. Slice the brisket against the grain with a sharp knife. You will want to do thin slices, about the width of a chopstick. You will have to keep turning the brisket so you keep slicing against the grain.

Step 10

Serve: Serve the brisket immediately to your guests with a side of BBQ sauce and your favorite sides.

Step 11

Enjoy!