1. Prepare the Brisket: Trim excess fat, leaving about 1/4-inch layer for moisture. Combine brown sugar, paprika, garlic powder, onion powder, black pepper, cumin, and salt to create the dry rub. Rub the seasoning generously into the brisket and let it rest for 30 minutes.
2. Preheat Smoker: Set smoker to 225°F (107°C) and add wood chips such as hickory or oak for rich flavor.
3. Smoke the Brisket: Place the brisket fat-side up on the smoker rack. Smoke 1–1.5 hours per pound, or until internal temperature reaches 195°F (90°C) for tender, pull-apart texture. Spritz with apple cider vinegar or beef broth every hour to maintain moisture.
4. Rest the Brisket: Remove brisket from smoker and let rest, tented with foil, for 30–45 minutes.
5. Slice & Serve: Slice against the grain for maximum tenderness. Serve with your favorite sides like coleslaw, baked beans, or cornbread.
