Pull the brisket out of the frig and light the charcoal in the smoker. I use an upright barrel smoker with a water pan.

Lightly coat the brisket on all sides with the sazon seasoning.

Layer all sides of the brisket with the BBQ rub.

In a mortar and pestle coarsely grind a 50/50 blend of the coriander and onion.

Coat all sides of the brisket with the coriander onion mix to give another layer of flavor and help build a beautiful bark.

When the smoker reaches 250° place the brisket in fat side up. Fat down works just fine too its all personal preference.

Cook low and slow at 250° until it reaches an internal temp of 200°. Frequently monitor the smoker to control the temp and ensure wood chunks are added as needed. I used a combo of mesquite and pecan.

Once at 200° internal wrap in foil and let sit for a minimum 1 1/2 hours in a dry cooler.

Remove from the cooler and slice. Save the juice that collects in the foil to serve along with or over top.