Prepare the Rub

In a bowl, mix the salt, black pepper, garlic powder, onion powder, smoked paprika, and brown sugar. Rub the seasoning mix generously over the entire brisket, covering both sides and pressing the rub into the meat for maximum flavor.

Preheat the Smoker

Preheat your smoker to 225°F (107°C) using hickory or mesquite wood for authentic Texas flavor. Once the smoker is at temperature, place the brisket on the grates, fat-side up.

Smoke the Brisket

Smoke the brisket for about 8-10 hours, maintaining a temperature of 225°F throughout. Every hour or two, spritz the brisket with apple cider vinegar to keep it moist and add depth to the flavor.

Wrap the Brisket

Once the internal temperature reaches around 165°F, wrap the brisket in butcher paper or foil to retain moisture. Continue smoking until the internal temperature hits 195°F to 203°F for ultimate tenderness.

Rest and Serve

Remove the brisket from the smoker and let it rest for at least 30 minutes before slicing. Serve the brisket with your favorite barbecue sides and enjoy!