Brisket has a large fat cap as well as excess fat around the meat.
While a good portion of this will render as the meat cooks, some of it will be left behind and result in a chewy covering over the tender meat.
Take care of this by trimming away excessive fat along the outside of the cut of meat, saving it in a container for other uses.
Leaving a good amount is fine, but any large hunks should be cut off with a sharp knife.
This goes double for any silver skin or inedible membranes that might be attached to the flesh.
After trimming your beef, you can move on to seasoning.
Combine the spices listed above and mix together until well combined.
Rub the surface of the brisket with olive oil until fully coated, then season with the spice rub.
Don't be afraid to roll the meat in the spices to get it completely covered.
You'll want to have every inch of the meat seasoned by the time you're done.
Once fully seasoned, place the brisket on a wire rack inside of a large metal baking sheet, then transfer this setup into the fridge.
Allow it to sit like that overnight to let the spices penetrate the meat.
It also allows the surface to dry out, resulting in a darker and more crispy bark once barbecued.
Around an hour before cooking, take your beef out of the fridge to let it warm up to room temperature.
Additionally, blot the surface with paper towels to remove any collected moisture that accumulated.
Finally, soak your wood chips in hot water if you're using those as opposed to chunks.
Fill up your smoker around halfway with your charcoal.
Light it and close the lid to let the heat build up.
Once it's had a chance to get warm, add on more charcoal, your wood, and the smoker grate before filling the water tank and closing the lid.
From there, allow the smoker to climb to a temperature of around 250 degrees Fahrenheit before you start cooking.
When your smoker has reached the optimal temperature, lay your meat onto the grates fat side up and close the lid to let it smoke (alternatively, you can transfer it in while still on the baking sheet and rack to catch juices and fat for future applications).
For the most part, a good estimate for cooking time would be 90 minutes per pound of meat; a post-trimming brisket will likely need to cook for around 15 hours or so.
Over the length of this long cook, make sure to monitor the amount of charcoal, wood, and water inside your smoker, refilling as need be.
Additionally, remember to adjust the air flow to keep the temperature as consistent as possible, especially when adding new fuel.
Around the time the brisket reads 165 degrees Fahrenheit at the thickest point, wrap the meat in aluminum foil to prevent the outside from becoming burnt, as it will likely have caramelized heavily by this point.
If it does not look dark enough, you can wait around half an hour before doing this.
After this, remove the meat from the heat when it reads around 200 degrees internally.
When the brisket has been taken off the grill, move it to a platter or cutting board to rest for at least half an hour before serving.
Keep it wrapped in foil during this rest to help retain as much heat as possible as it finished cooking and relaxes.
For longer resting times, you can also wrap the foil package in a clean towel and place it inside a cooler, letting it stay warm even when resting for hours at a time.
After giving the beef a chance to rest, you're finally ready to eat.