Hi mheelis;
Welcome to the forum.
Not much information to go by. I'm guessing it is the flat section of the brisket, and it is probably also injected. Most preseason meats are injected. I wouldn't add any additional seasoning, except for garlic powder.
Remove brisket from packaging, and pat dry. Smoke/cook at 225°F to 250°F. I would apply four hours of smoke; using oak, or apple or hickory, or pecan. Continue to cook until the bark develops to a point when you rub it with your finger it will not smear. It is usually when the internal temperature reaches 165°F. Take it out of the smoker, and wrap it in heavy duty aluminum foil. Before sealing add about 1/4 cup of liquid. This can be low sodium beef stock, apple juice, water or liquid of your choice. Place back in the smoker and continue to cook until the internal temperature reaches 195°F to 204°F. Most go to 204°F. When the desired temperature is reached, place it in a small empty cooler, or microwave and let it rest until ready to serve. If you use the microwave to hold the brisket while it is resting; do not turn on the microwave during this time. If you let it rest, the longer it rest, it will continue to cook and become more tender.
