Begin by trimming excess fat from the brisket. Remove the majority of the fat cap, particularly if you're using a point or packer cut. Trim the remaining fat to a thickness of approximately 1/4 to 1/3 inch, revealing the beef beneath.

Generously apply the BBQ rub to the entire surface of the brisket, ensuring an even coating. Once coated, cover the brisket and refrigerate it for 10-12 hours to allow the flavors to meld.

Preheat the smoker to 250°F. Insert a meat thermometer into the thickest part of the brisket, ensuring it’s inserted into the meat and not the fat. Place the brisket fat side down in the smoker. Smoke until the internal temperature reaches 170°F, which should take around 4-5 hours.

Once the brisket has reached 170°F, remove it from the smoker and wrap it tightly in either foil or peach butcher paper. Return it to the smoker and continue cooking until the internal temperature reaches 200°F, typically requiring 9-10 hours. For faster cooking, you may increase the smoker’s temperature to 275°F during the final stages of smoking.

After the brisket reaches 200°F, take it out of the smoker and allow it to rest, covered, for 10 minutes. Then, uncover and let it rest for an additional 5 minutes.

Slice the brisket against the grain. If excessive juices pool while slicing, let it rest for a few more minutes before serving. Serve with BBQ sauce for a complete experience.