Combine all rub ingredients except for Montreal seasoning in a small bowl. Rub both sides of brisket with spice mixture, then rub with Montreal seasoning. Let brisket sit at room temperature for 45 minutes. Place fat side down in 225°–300° smoker, loosely tent with aluminum foil. Cook for 2 ½ hours. Remove foil, flip brisket, then reposition foil. Cook until tender and internal temperature reaches 175°, 5–7 additional hours, adding 10 briquettes every hour and a wood chunk as needed. Wrap in foil and let rest for 1 hour. Slice brisket across grain into thin slices and serve on a bun with or without barbecue sauce.
NOTE: Perry’s BBQ sauce is available for purchase at America Grill & Hearth; aghstore.com
Recipe courtesy of Perry’s Original Roadside BBQ: perryssauce.com