Remove any silver skin and excess fat from the flat muscle. Trim down the large crescent moon shaped fat section until it is a smooth transition between the point and the flat. Trim and excessive or loose meat and fat.
Mix together salt, black pepper, dried parsley, garlic powder, brown sugar, chili pepper, in a small bowl. Rub Oil all over the brisket as this will be a binder for the seasoning. Season brisket on all sides and leave it in the fridge for at least 12 hours. Make sure to wrap it with plastic wrap or alum foil.
When ready to cook, start your smoker (I used Traeger grill) on Smoke with the lid open until the fire is established, about 5 minutes. Set the temperature to 250 degrees Fahrenheit and preheat, then close the lid for about 7-10 minutes.
The most important aspect of cooking brisket is making sure that you know when to take it off the heat. To tell if it’s done, just insert a probe right in or any meat thermometer. The probe or meat thermometer should insert into the meat cut like it would into room temperature butter. The meat should be tender and that usually happens at around 200 degrees.