In a large bowl, combine the salt, sugar, brown sugar, cumin, chili powder, black pepper, cayenne pepper and paprika and mix well. Rub brisket thoroughly with this mixture and set aside.
Place in smoker at 240F for an hour to hour and a half per pound. Or until internal temp is around 195F.
Remove from the smoker, trim off excess fat and carve against the grain into very thin slices
1 beef brisket
1/4 cup kosher salt
1/4 cup sugar
1/4 cup brown sugar
1/4 cup cumin
1/4 cup chili powder
1/4 cup freshly cracked black pepper
2 Tbsp. cayenne pepper
1/2 cup paprika