Learn how to smoke a perfect whole brisket on the Big Green Egg
Coat the brisket with the Rub. Do not be afraid to coat the brisket heavily, as the length of the smoke will mellow out the rub. The bigger or thicker the brisket, the more rub you want to use.
Smoke at 250 unwrapped for 8 hrs. If using a charcoal smoker, only use a few chunks of Oak or Fruit Wood to start the smoke, then let the charcoal lump do the rest of the work. No need to over smoke it.
Then place the brisket (still wrapped in butcher paper) in a well insulated cooler with towels over it for 2 hours, letting it rest until the brisket cools to around 150-165 degrees. At this point, the brisket will be so tender and juicy it will almost fall apart in your hands.