Combine all liquid ingredients in a bowl and whisk thoroughly.

Place brisket in a container or marinating bag.

Inject the mixure into the brisket using an injector needle.

Seal tightly and place in fridge for several hours or up to 2 days.

Remove brisket and place on tray.

Liberally apply rub to both sides of brisket.

Set up your grill for indirect cooking or use your smoker.

Place brisket fat side up on your grill/smoker.

Smoke your brisket until it reaches an internal temperature of about 165.

Wrap in aluminum foil or place in an aluminum pan with some beef broth or other liquid (beer).

Cook brisket covered until it reaches an internal temperature of about 195 - 200.

Remove from smoker and vent foil to prevent from overcooking. Let rest for at least 30 minutes.

Slice thin and serve!