Remove brisket from fridge place on large cutting board. Remove any silver skin and excess fat from the brisket. Square the edges and ends of the flat.
Spread the rub over the entire brisket so it's completely covered.
Preheat your smoker to 225 degrees F according to manufacturer's directions. Place the brisket on the smoker. Smoked for 4-5 hours or until the internal temperature is 155 degrees F.
Remove the brisket from the grill and wrap in butcher paper. Place back on the smoker for an additional 4-5 hours or until the internal temperature is 202 degrees F in the thickest part of the brisket. Remove from smoker.
Place brisket on large cutting board. Let rest for 1 hour before slicing. Slice brisket against the grain and serve immediately.