Trim the brisket to remove excess fat and silver skin. Rinse thoroughly when finished. Season the brisket generously with your rub, allowing it to sweat for at least 15-30 minutes or refrigerate overnight for best results.
Preheat your smoker to 250° F.Place the brisket fat-side up in the smoker. Smoke until the internal temperature reaches 165° F, which typically takes several hours.Fill the spray bottle with apple juice. Spray every 45-60 minutes while smoking.
Once at 165° F, wrap the brisket in butcher paper or aluminum foil to retain moisture. Continue smoking until the internal temperature reaches 203° F, which indicates it is tender and ready to serve.
After removing the brisket from the smoker, let it rest for at least 30-60 minutes to allow the juices to redistribute before slicing against the grain.
