Cover Brisket in salt, pepper, and garlic powder to your liking.

Rub the seasoning all over and let it rest overnight, in a cooler at room temp.

Place in smoker at 225 degrees until the internal temperature reaches 204 degrees ferenheight.

Wrap in foil and place in a cooler with towels for 3-4 hours to rest.

Once fully rested, slice the Brisket and place on Brioche buns.

Top with your favorite BBQ sauce, pickled onions and coleslaw.