Mix all dry seasonings together
Season the trimmed brisket with the dry rub
Dry brine the brisket in the fridge until ready to smoke
Smoke the brisket at 225 degrees Fahrenheit for 12 hours
Foil-boat the brisket and increase temperature to 250 degrees Fahrenheit until probe tender
Spritz the brisket with beer every 30 minutes after bark sets
Rest the brisket in a 170 degree oven for at least 6-8 hours
Let the brisket sit on the counter for 30 minutes with foil open to cool before slicing
