Tip: click step to get into cook mode
Make a dry-rub out of the dried ingredients, coat brisket
Put it in a ziplock bag and squeeze air out
Seal and marinade for at least 24 hours
Put into smoker tray and pour all juices from ziplock bag back over meat
Smoke for 30 minutes (or longer!) at 135C
Spray with beer occasionally (from a spray bottle) to keep moist
Wrap brisket in double layer of thick foil and seal well with a full cup of beer inside the foil
Continue cooking till 93C internal temp
Keep cooking juice for gravy
Slice against the grain