Take the brisket out of the cryo bag, dried it off and checked it out. Make sure to trim excess fat off the point, leaving about a 1/4 inch of fat on the flat.
Cover the brisket in Uncle Steve's Lucky Shake and place it on a rack over a cookie sheet in the refrigerator overnight.
Set the Ninja FlexFlame Grill to low and slow at 275°F. Use smoky pecan pellets and prepare to give it a good amount of smoke.
Smoke the brisket until it reaches an internal temperature of about 170°F, then wrap it in tin foil with a bit of beef stock and keep smoking until it reaches 205-210°F.
After cooking, let the brisket rest at least for an hour before slicing into it. Cover with towels to keep warm.
