Trim brisket. Remove any silver skin or excess fat from the flat muscle, and square the edges and ends of the flat.
Flip the brisket and trim the fat cap to no more than ¼ inch thickness.
SEASON BRISKET:
Liberally sprinkle all surfaces of the brisket with blended seasonings.
SMOKE BRISKET:
Place the brisket on the smoker with the thicker end closest to the hotter section of the smoker.
Close the lid and smoke until the internal temperature is 165° F. Around 8 hours.
Remove the brisket from the smoker and double wrap tightly with peach butcher paper.
Return the brisket to the smoker, close the lid, and continue cooking at 225°F until the brisket’s internal temperature reaches 203°F in the thickest part of the meat, another 6-8 hours of cooking.
REST BRISKET:
Remove the brisket from the smoker, wrap it in a thick towel and place it into a cooler to rest for one hour before slicing and serving.
To serve, slice the brisket across the grain of both the point and flat muscles with a sharp knife.