For the Beef Dry Rub:
Mix the ingredients together and store in a mason jar.
For the Brisket:
The night before, generously season the brisket with Dry Rub on all sides. Wrap well in plastic wrap and refrigerate overnight.
Preheat the smoker to 250°F. Lay the brisket in the smoker and smoke for 6 hours, adding wood as needed along the way to maintain a near perfect 250°F. It’s important to remember to adjust the dampers to regulate heat. When the brisket is tender, remove it from the smoker, wrap it in foil, and place in a 200°F oven for an additional 2 hours to continue the slow cooking process toward perfection. To serve, trim away the excess fat (which I like to add to my Baked Beans for more flavor) and slice against the grain.