To begin don't trim it. Then season it liberally with the Cowboy’s Grill Seasoning.
Wrap in foil and let it marinate in the refrigerator overnight.
The next morning when you light your smoker take the brisket out of the fridge and unwrap it so it can warm up before you throw it on the smoker.
When the smoker is ready or heated to 225deg-250 degrees, place the brisket in the smoker fat side up.
Make sure you have smoke coming out of the smoker the first half of cooking time. After the first half just make sure the smoker is maintaining its temp and don't worry how much smoke is coming out. Also place a pot of water in the cooker over the fire to make the inside of the smoker humid during smoking. If the pot runs dry, add water to it.
Smoke for 8-12 hours depending on the size trying to keep the smoker around 225 degrees.
Every hour or so baste the brisket with olive oil
When it about falls apart when you pick it up by the "thin side" you know your brisket is done. The internal temperature will be about 195 degrees when done. When it has reached the 195 degrees internal temperature take it off the smoker and cover with foil and let it rest 30 min to an hour before you cut it. It will still be rocket hot even after an hour.