In a bowl, start to layer in your seasonings but don't put in the Pitboss seasoning. You can pile them in, but I like to make a bit of art.
Mix the seasonings well with a fork or a small whisk or fork.
At least a day before you are ready to smoke your beef brisket trim the fat off of your Brisket, and thankfully the one Snake River Farms didn't have too much, so it was easy.
Rub your Brisket with the seasoning mix and then sprinkle with the whole Brisket with the PItboss seasoning over the top of the rubbed Brisket.
Store your rubbed Brisket in the fridge in an airtight container until the day of smoking. We have a 2.5 Gallon Rubbermaid Container, perfect for marinating meat and also for leftovers.
Remove your Brisket a couple of hours before starting to smoke to allow the meat temperature to rise to room temperature.
Get your smoker ready to go, and once it's rolling, smoke in the smoker, then set your meat in the smoker.
When your smoker is at temp and smoking, place your meat in your smoker. I used Fruitblend Pellets to smoke my meat, but you could use any flavor.
Optional: You can baste with Apple Cider Vinegar and Apple Juice to help with keeping the meat moist while cooking.
I smoked for an hour on my smoke setting before turning it up to 200 degrees to smoke low and slow.
Three hours into the smoke, I removed the Brisket, wrapped the Brisket in foil, and placed the wrapped Brisket back in the smoker until the rareness of the meat is cooked to the temperature of doneness you want. I would tell you a time, but each smoker is different, so watch your temperature, not cook time.
Most times I have done Brisket, it's been about 6 to 8 hours of smoking.