Combine the salt, ground black pepper, and cumin in a small bowl and mix well.

Apply the seasoning mixture liberally to all sides of the brisket, patting it in to ensure good adhesion.

Preheat your pellet grill to 225°F. Choose a hardwood pellet like oak, hickory, or a blend.

Place the brisket on the grill fat side up. Insert a meat probe if available. Smoke for approximately 6 to 8 hours until the internal temperature reaches 165°F.

Wrap the brisket tightly in butcher paper or foil. Continue cooking until the internal temperature reaches 200°F to 205°F and the probe slides in like butter, typically another 4 to 6 hours.

Remove from grill and let rest in an insulated cooler or wrapped in towels for 1 to 2 hours minimum.

Cut the brisket into 1/4-inch slices. Cook the slices in a stainless steel skillet over medium heat until they begin to brown, about 1 to 2 minutes per side.

Chop brisket slices into 1/4-inch pieces and place in a bowl with just enough sauce to moisten the brisket.