While the barrel smoker is preheating, remove the brisket from the fridge. Let it sit at room temperature for at least an hour.
Trim your brisket if need by and apply the rub.
Once your smoker is up too temperature, place the brisket on the grates.
Check the temperature of the smoker. It should be at about 160°F.
Check the internal temperature of the brisket periodically. You can also spritz your brisket if you want to, this may help with the formation of bark. if you find your brisket is stalling at around 140°F you can wrap your brisket to combat the stall.
Once the probe temps reads 204°F then you can pull the brisket from the smoker. Then wrap it in plastic wrap and a towel.
Place brisket in a dry cooler and let it rest.
Remove the wrapped brisket from the cooler after four hours. Slice it up, then pat yourself on the back and serve your juicy brisket!