Gather the ingredients. Add the ingredients to a pot. Then heat the pot. Turn heat off when dry ingredients are absorbed.

Add brisket to a ziplock bag and pour the brine into the bag and seal it. Set the bag, with the brisket in the brine, into the refrigerator for 3 days.

On the third day remove the brisket from the refrigerator and rinse it off. Discard the brine. Season the brisket with garlic, paprika, and pepper.

Start the smoker. Set on an oven/grill proof flat iron, or something similar, that has been lightly oiled. Get the flat iron hot, then add the brisket. Smoke 30 minutes. Cut up the onions and potatoes.

Add the onions, potatoes, and carrots to the foil pan. Separate the caps and stems from each other on the mushrooms both parts will be added to pan.

Put the brisket that is in the pan with broth and vegetables, into the smoker. Add the quart of broth. Let it smoke till the temperature in the center reaches 155° Fahrenheit and the vegetables are fork tender.

Let rest 15 minutes before cutting. Serve I hope you enjoy!!!