In a bowl combine all the dry ingredients and blend well.
Trim the brisket, leaving about 1/4-inch of fat. Season the brisket with about 1/4 cup of the rub (see Cook's Note). Let the brisket marinate overnight in the refrigerator.
Preheat your grill to 250 degrees F using charcoal and hickory.
Using indirect heat, cook the brisket for 3 1/2 hours and flip. Cook another 3 1/2 hours, cooking for a total of 7 hours. (About 1 1/2 hours per pound.) The brisket should cook to an internal temperature of 185 degrees F.
Rest for 10 minutes on a cutting board before slicing. Slice brisket against the grain.
You don't want such a thick crust that the smoke won't penetrate the meat.
Recipe courtesy of The Neelys, 2008