Combine all ingredients in a medium-sized bowl and whisk until fully incorporated.

Combine ingredients in small bowl and whisk until well incorporated.

One day ahead of smoking, trim fat from brisket and lightly score, then allow to come back to room temperature and coat with prepared rub.

Day of smoking, preheat smoker to 235 degrees Fahrenheit and trim brisket in halves or fourths to fit in smoker.

Add brisket to smoker and smoke with hickory or applewood pellets until the internal temperature reaches 180 degrees Fahrenheit as per a meat thermometer, about 2 and a half hours, rotating and turning brisket halfway through. Chef’s Tip: Monitor wood pellets, as they may need refilling before smoking is done.

Place a double layer of aluminum foil on the counter; remove brisket and place on foil.

Brush brisket with prepared glaze, wrap tightly in foil, and cook an additional 30 minutes, until brisket reaches 200 degrees Fahrenheit, as per a meat thermometer.

Remove from smoker, keep wrapped in foil, and allow to rest for 30 minutes before slicing and serving with your favorite barbeque sauce.