Ensure the brisket is at room temperature. If it is in the refrigerator get it out 30 - 40 minutes prior to preparing.
Trim your brisket. Trim any excess fat, the deckle and any silver skin. Make sure you trim the fat layer so the brisket is even so you get a nice even cook.
Dry rub your brisket. In a medium size bowl add the chili powder, kosher salt, black pepper, brown sugar, oregano, garlic salt, onion powder, cumin, smoked paprika and cayenne pepper and mix thoroughly. Using latex gloves rub the brisket with your rub. Make sure to coat your brisket evenly using all the rub. Depending on the size of your brisket you may need to double the rub recipe to coat it fully. The rub will help add flavor to the brisket as well as help the bark form.
Preheat your smoker to 225°F following your smokers manufacturers instructions. I like to use mesquite to my wood chip box, however, feel free to use your favorite wood chips.
Once you have pre heated your smoker to 225°F and you have a clean smoke add in your brisket fat side up. Set your thermometer and water pan then close her up. You want to smoke your brisket for 3 hours without opening the smoker. At 3 hours open the smoker and spray with your chosen basting liquid. Do this every 30 minutes.
If you find internal temp reaches 145°F then start to slow down, you maybe experiencing “the stall”. It can take hours for the temperature to get from 145 degrees F to 165 degrees F.You can wrap the brisket it in aluminum foil or unwaxed butcher paper. Be sure to make sure that there are no holes or open spots. Give your brisket a baste with your water/beer/cider, or juice mixture before wrapping. This will ensure it doesn’t dry out.
Smoke for a further 3 - 4 hours or until you achieve an internal meat temperature of 195 – 203°F in the thickest part.
For best results let your brisket meat rest wrapped for around 1 hour, or until it has reached a temperature of 170°F.
Slice and enjoy your brisket warm with your favorite sides and loved ones.