Take the brisket out of the package and rinse it under cold water.
Pat dry with plenty of paper towels.
Place the dry brisket on a clean cutting board and trim any silver skin and connective tissue from the lean side of the roast.
If not already performed by the butcher, trim the fat cap down to approximately 1/4 inch thick layer.
Place the brisket on a large sheet pan.
In a medium bowl, mix together the sugar with all of the dry spices and herbs.
Coat all sides of the beef with the dry rub, patting it into the meat. With the fat side up, cover the meat and sheet pan with plastic wrap and place it in the refrigerator for at least 30 minutes and up to 4 hours.
Remove the brisket from the refrigerator approximately 1 hour before smoking.
Fill the hopper of the smoker with pellets.
Plug in and turn on the smoker to establish a flame.
Set the temperature to 225˚F and preheat the smoker with the top closed until it comes to temperature.
Place the seasoned beef brisket directly on the large rack of the grill with the fat side facing up.
If the grill has a probe thermometer insert it into the thickest portion of the meat.
Close the lid and set a timer for 10 hours.
Remember to check the pellet hopper every few hours and replenish as necessary.
Check the internal temperature of the meat at 8 to 10 hours.
You are looking for between 190˚F and 200˚F.
Continue smoking until the temperature is achieved.
Remove the cooked brisket to a cutting board and cover it and the board completely to seal with aluminum foil.
Let the meat rest covered for a minimum of 15 minutes and up to 2 hours before slicing and serving.
Slice the brisket and serve with your favorite side dishes.
This makes terrific sandwiches with homemade barbecue sauce and shredded lettuce on Kaiser rolls.