Trim excess fat from the brisket, leaving a 1/4-inch fat cap for moisture and flavor. Apply a generous amount of beef rub all over the brisket, ensuring it's evenly coated.

Preheat your smoker to 275°F (135°C). Add wood chips to the smoker box or directly to the coals, ensuring a consistent smoke for the cooking process.

Place the brisket fat-side up in the smoker. Cook for approximately 3 hours, or until the internal temperature reaches 165°F (74°C).

Remove the brisket from the smoker and wrap it tightly in butcher paper or aluminum foil. Return it to the smoker and continue cooking until the internal temperature reaches 200-205°F (93-96°C), usually another 2-3 hours.

Once the brisket reaches the desired temperature, remove it from the smoker. Let it rest, still wrapped, for at least 30 minutes before slicing against the grain and serving.