In a bowl start to layer in your seasonings and mix the seasonings well with a fork or a small whisk or fork.
How To Smoke A Brisket With Dry Rub:
At least a day before you are ready to smoke your beef brisket trim the fat off of your Brisket.
Store your rubbed brisket in the fridge in an airtight container until the day of smoking.
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 its 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 Apple Pellets to smoke my meat but you could use any flavor.
I recommend a low and slow smoke for 6 to 8 hours since I had issues with it getting too hot I ended up being about a 3-hour smoke.
I cooked my beef brisket to an internal temperature to 150 and allow it to rest for about an hour.