Combine dry ingredients and set aside. Coat brisket with the olive oil and combine spices and rub into meat. Let sit for an our to come to room temperature. In a smoker, prepare an indirect charcoal fire. Set a pan of water on the other side. When the fire is hot, add water-soaked chunks of hickory wood to the charcoal. When the heat registers 235-250°, place the brisket over the water pan, cover , and monitor the temperature, keeping close to 235°. Smoke the brisket for 12 hours, keeping temperature steady. Remove the brisket from the smoker, wrap in plastic wrap, then cover completely with aluminum foil. Return the covered brisket to smoker and cook for another 2 hours or until it reaches 190° internal. Remove from smoker and let stand for 30 minutes. Unwrap, then slice thinly across the grain and serve with your favorite barbecue sauce. Serves 8 to 10.