Spoon dry ingredient mixture on all sides of brisket, massaging it into meat to form a crust.
Cover and allow brisket to come to room temperature.
Smoke brisket over indirect heat at 210 degrees for 8-10 hours, or until internal temperature at thickest part of the brisket is 185 degrees.
It’s not done until you add the sauce! Serve with sauce on top or on the side for dipping.