In a medium bowl, mix all ingredients to make the dry brisket rub.

Coat brisket evenly with the dry brisket rub (ingredients listed above).

Start the pellet smoker according to normal operations and preheat to 250˚.

Place beef brisket on the middle rack of the smoker for 1-2 hours to allow smoke flavor to get into the meat.

Using heavy duty tongs or oven gloves, remove the brisket from the smoker and wrap it in aluminum foil.

Smoke for an additional 4-8 hours wrapped in aluminum foil to contain moisture in the brisket. Timing will depend on the size of your brisket.

Smoke until internal temperature reaches 180 degrees. Check the temperature about halfway through the smoking process.

Once the brisket is done smoking, remove it from the electric smoker and cut across the grain to ensure the meat retains its tender consistency.