Store the brisket in the fridge until it’s time to trim it; cold briskets trim more easily than warm ones.
Flip the meat over so the point end is downward and trim any membrane and excess fat from the flat muscle.
Make sure to trim along the large crescent-moon-shaped fatty section until you smoothly transition from flat to point.
Trim away any excess or loose meat or fat from the point, then square the edges and end of the flat.
Flip the brisket over again and trim the top fat cap down to 1/4″ thick across the brisket.
Use an empty container to blend the other ingredients.
Shake the container over the brisket so that you can evenly coat all sides in spices.
Preheat your smoker to 225°F, aiming to cook indirectly with hardwood smoke.
Place brisket on the smoker with the point end directed toward the heat; point is the thicker side of the brisket and can take the heat.
Shut the lid and smoke the meat until it reaches an internal temperature of 165°F; this will take roughly 8 hours.
On a large workable surface, unfurl a large sheet of butcher paper or aluminum foil in such a way that you can place your brisket in the center.
Transfer the brisket from the smoker and fold it up in the sheet, edge over edge, so that you have a leak-proof seal.
Bring the brisket back to the smoker with the wrapper’s seam facing downward; this will allow the meat’s weight to keep the paper from curling to the point that the brisket is exposed.
Shut the smoker’s lid and continue to cook, at the same temperature setting of 225°F, until the thickest portion of the brisket reaches an internal temperature of 202°F; this will take anywhere from 5 to 8 hours.
Transfer the finished brisket from the smoker to the cutting board and give it one hour to rest, allowing the Maillard reaction to do its job.
When the meat has sufficiently rested, slice against the grain with a sharp blade and serve immediately.