Ingredients:

1 (8-10 lb) beef brisket, trimmed

1/4 cup kosher salt

1/4 cup black pepper

1/4 cup paprika

2 tbsp garlic powder

2 tbsp onion powder

2 tbsp brown sugar

2 tbsp dried thyme

1 tbsp cumin

1 tbsp chili powder

1 cup beef broth

Wood chips (hickory, oak, or mesquite)

Mix together the kosher salt, black pepper, paprika, garlic powder, onion powder, brown sugar, dried thyme, cumin, and chili powder to create a dry rub. Generously coat the brisket on all sides with the dry rub, pressing it into the meat.

Wrap the brisket tightly in plastic wrap and refrigerate overnight.

The next day, remove the brisket from the refrigerator and let it come to room temperature for 1-2 hours.

Preheat your smoker to 225-250°F. Add your choice of wood chips to the smoker box or tray.

Place the brisket on the smoker, fat-side up. Pour the beef broth into the bottom of the smoker to keep the meat moist.

Smoke the brisket for 10-12 hours, or until the internal temperature reaches 195-205°F. Baste the brisket with additional beef broth every 2-3 hours.

Once the brisket reaches the desired temperature, remove it from the smoker and wrap it tightly in foil. Let it rest for at least 30 minutes, or up to 2 hours.

Slice the brisket against the grain and serve hot. Enjoy!

Note: Smoking times may vary depending on the size and thickness of the brisket, as well as the type of smoker you are using. It's important to use a meat thermometer to ensure that the brisket reaches a safe internal temperature.