6 tbsp coarse Blues Hog Bold & Beefy seasoning
Using a bowl or spice container, mix the seasoning together and evenly distribute the spices to all sides of the brisket.
Using indirect heat and hardwood smoke, preheat your smoker to 225 degrees F. Place the brisket on your smoker with the point end facing towards your heat source. The point end of a brisket is a thicker part of meat, which can handle additional heat. Close the lid of the smoker and smoke the brisket for approx. 8 hours. An internal thermometer should read 165 degrees F.
Clear a large workspace and place a sheet of butcher paper or foil on your surface. Place the brisket in the middle of your sheet and create a leak proof seal around the edge by folding edge over edge. Place the wrapped brisket back in the smoker, placing the brisket seam side down will ensure the weight of the brisket crimps the edges of the paper wrap tightly.
Maintain a temperature of 225 degrees F within the smoker. Continue cooking the brisket until the internal temperature reaches 185 degrees F in the thickest part of the meat with an internal meat thermometer (approx. 5-8 hours).
Remove the brisket from the smoker. Place on a large cutting board and leave to rest for 2 hours. Ensure the brisket is slightly cooled before slicing. Slice both the point and the flat against the grain with a sharp knife. Serve brisket immediately.