Sure you already have this info from the Susan miner site but here you go:
1. Air dry in the refrigerator for 4 to 8 hours, or overnight before before placing it in the smoker.
2. Remove brisket from the refrigerator and place it on a tray, fat side up if using the Bradley or other electric smoker (fat side down if using a charcoal or propane cooker), and place in a pre-heated Bradley Smoker, at 220 degrees F. Apply 3 hours of smoke. I used 2 hours of pecan, and finished with 1 hour of apple. Cook until the internal temperature reaches 160 – 165 degrees F. You can also use a smoking temperature of 250 degrees F. You may also want to experiment with a lower internal temperature such as 155 degrees F. This will give you a moister texture, but it may be tougher so cut it as thin as you can.
When the brisket reaches an internal temperature of 160 – 165 degrees F, take it out of the smoker. Wrap the brisket in one layer of heavy-duty aluminum foil, and allow to rest. Once brisket is cool enough to handle, and remove the foil and save. Wrap brisket in plastic wrap, and then wrap it in the foil you just saved. Place in the refrigerator for at least 1 day, two is better. When ready to eat thin slice the pastrami across the grain for a tenderer slice. You can either eat it cold or warm it up.
