Place brisket on rimmed baking sheet and rub seasoning all over. Let the meat sit at room temperature for 1 hour.
Prepare grill/smoker to manufacturer’s directions. Place brisket, fat side down, and smoke for 4-5 hours, maintaining a consistent grill/smoker temperature of 225-250 degrees F.
Remove the brisket from the grill, wrap it with aluminum foil to keep the juices from leaking out and return to the grill for up to 5 more hours. Continue to maintain grill/smoker temperature the entire time.
The brisket is finished cooking when it is very tender and when the thickest part of the meat reaches an internal temperature of 190 degrees F.
Let the meat rest for 45 minutes, then unwrap and slice it.
Eddie’s tip: Preparing for leftovers? Let the brisket cool for an hour before wrapping it tightly in foil and chilling it for up to 3 days. Reheat the meat, still wrapped, in a 325 degrees F oven until warmed through.