Trim the brisket - do your best to trim the fat cap down to ¼" thickness, and remove as much of the fat as you can on the other side.
Rub the brisket with olive oil and then generously apply the rub. Use your hands to get the rub into all of the crevices of the brisket
Smoke the brisket at 225 degrees until it hits 165 internal temperature. A stall will occur around 150 degrees. BE PATIENT.
When the corned beef hits 165 wrap with butcher paper. Continue cooking the corned beef until the internal temp hits 200.
At 200 degrees internal temperature double wrap the brisket in foil (over the butcher paper) and place in a high-quality cooler to rest for approximately 60 minutes. Slice thin slices against the grain and serve with cabbage, or in a reuben.