Rub the salt all over the brisket. Cover with plastic wrap and place in the fridge for 30 minutes.
Make the rub by mixing together the sugar and all the remaining spices. Generously rub the spice mixture all over the brisket.
Set the smoker to 225F using mesquite wood. If you do not have mesquite, other wood will work fine as well.
Smoke the brisket, with the fat cap facing up, until it reaches an internal temperature of 195F.
Optional, but recommended step for a more tender brisket: Remove from the smoker, wrap with foil and then wrap with a towel. Place in a cooler and let rest for 60-90 minutes.
Slice and serve.