Season the brisket with the seasoning on all sides. It's best to use a sheet pan that has sides to hold it in.
Add a nice coat of bbq sauce if you prefer.
Let this rest in the fridge for 24 hours.
Place on a warmed up smoker, it should be about 250 degrees.
Smoke for 8 hours or until the internal temperature reaches 200 degrees. If you prefer add more sauce during the cook time as well.
Add more sauce during cook time if you prefer.If you want to avoid any grease getting into the grates of the smoker, wrap the brisket in foil. This also helps keep the heat contained.Be sure to follow the instructions of your specific smoker when it comes to setup and adding the wood chips etc.The cook time will also vary depending on outdoor temperatures too, so be sure to use a meat thermometer to be sure that it's fully cooked internally.