Yield: 2 servings per pound of meat.
Coat beef brisket with olive oil and 1 tablespoon of spice mixture per pound of meat.
Place in smoker or oven with the fattier side facing up.
Cook for 1.5 hours per pound at 225 degrees fahrenheit, rotate at the half-way point.
Let brisket rest for 2 minutes per pound before serving.
The brisket should be ready when its internal temperature has reached between 180 and 195 degrees fahrenheit.
Be mindful that the temperature can rise another 10 or more degrees once it is pulled out of the smoker or oven.
If smoking, apple wood chips or hickory are recommended. Keep the smoker closed unless you need to take the meat's temperature or add more coals.