Fill hopper with Perfect Mix
Set the smoker to 225
Place chunks of white oak or other wood on deflector plate when using pellet smoker.
Take untrimmed brisket and trim up to 1/4 inch of fat off the brisket. Make sure to trim all hard fat off the brisket.
Rub brisket with salt and pepper rub. Any rub will due but a salt based rub works best.
Place brisket in a aluminum pan center of smoker. Smoke till brisket forms a good bark. That's between 160 - 170 internal temp. Then add beef broth to pan about 1/2 inch and cover pan in foil. Cook to 195 interal temp. Please understand time is variable based on size of brisket and type of smoker. Let brisket rest for minimum of 1 hr in cooler wrapped in towels or cambro type of holder. Slice cross grain.