The day prior to smoking brisket, trim. Using a sharp knife, remove excess layers of fat and silver skin.
Coat the brisket with olive oil and then combine the dry rub ingredients in a bowl. Reserve 1/3 of a cup for the burnt ends. Liberally season the brisket with the dry rub. Don't be shy. Wrap in foil and place in fridge until ready to cook.
Preheat smoker to 250 degrees F using apple or cherry wood. Remove the brisket from the fridge at this point.
When smoker is at temp, insert your meat thermometer into the flat and place in smoker. We place ours fat cap side down, as the bottom of our smoker is hotter than the top.
Smoke until the brisket reaches an internal temperature of 165 degrees F. Remove from smoker and then, using a sharp knife, remove the point from the flat. Trim some of the excess fat off point and the flat.