Trim the excess fat from the brisket, leaving about a 1/4 inch fat cap. Mix the dry rub ingredients and generously apply the rub mixture all over the brisket. Allow the brisket to rest in the refrigerator for at least 4 hours, or preferably overnight.

Preheat your smoker to 225-250°F (107-121°C). Place the brisket fat-side up in the smoker and cook until the internal temperature reaches 165°F (74°C), typically 6-8 hours. Wrap the brisket in butcher paper or foil, then return it to the smoker and continue cooking until it reaches an internal temperature of 200-205°F (93-96°C) and is probe-tender, another 4-6 hours.

Once the brisket is tender, remove it from the smoker and let it rest, still wrapped, in a cooler or an unheated oven for at least 2-4 hours. This crucial step allows the juices to redistribute. After resting, unwrap the brisket and slice it against the grain into pencil-thick slices.