The night before cooking the brisket rub it with the spice rub and place it in the refrigerator covered with plastic wrap.
An hour before cooking take the brisket out of the refrigerator and inject the meat evenly with the liquid solution.
Place a tray in your smoker, put a thermometer probe at the thickest part of the meat and another in the smoker. With indirect heat cook at 105-110 degrees C aiming for internal meat temperature of 90 degrees C. It should take 6-8 hours.
Remove the meat from the smoker and wrap it in aluminium foil and place to rest in a portable cooler box for almost an hour.
Transfer the Brisket to a cutting board and slice thinly across the grain.