Fill the auger with pellets. Preheat the smoker to 225 degrees F with the lid closed for 15 minutes.
To prepare the brisket, trim the fat and discard it. Combine all the seasoning rub ingredients in a small bowl and mix well. Generously rub both sides of the brisket with the seasoning mix.
Place brisket with the fat side up onto a wire rack lined baking sheet. Place the baking sheet in the center of the smoker on the grill grates. Smoke for 1 hour.
After the brisket has been cooking for one hour, prepare the basting juice. In a small saucepan over medium heat, combine basting ingredients. Whisk and bring to a simmer.
Use a basting brush and brush liquid onto the brisket. Repeat every 45 minutes until the internal temp of the brisket has reached 165 degrees F. Keep the basting juice in the saucepan, the bacon grease may solidify in between brushing, if so simply warm on the stove until it liquifies.**For a 6-pound brisket, it took a total of 7 hours to cook on my smoker, but times may vary Wind and outside temperature can affect the cooking time. So be sure to go by the internal temp rather than the clock.
Once the brisket has reached an internal temp of 165 degrees F remove the baking sheet and the brisket from the smoker. Drain liquid from the baking sheet.
Wrap the brisket in peach butcher's paper tightly and place back atop the baking sheet and return it to the grill. Smoke until the internal temp has reached 203 degrees F. **This took an additional 5 hours for us, but time may vary so again it is important to go by the internal temp. (If you do not have butcher's paper, heavy-duty aluminum foil will work as well.)
Remove the brisket from the smoker and keep it wrapped. Allow the brisket to rest for 45 minutes.
Place the brisket onto a wooden cutting board and slice it thinly against the grain. Shingle the slices onto a platter. Serve with sliced onion, pickles, and a side of bbq sauce and enjoy!