Directions

1. Trim excess fat from brisket, leaving about 1/4 inch fat cap.
2. Mix salt, black pepper, smoked paprika, garlic powder, onion powder, and cayenne pepper to create dry rub.
3. Generously apply dry rub to entire brisket, pressing the spices into the meat.
4. Preheat smoker to 225F and add soaked apple wood chips for smoke flavor.
5. Place brisket fat side up in smoker and smoke for about 8 hours until internal temperature reaches 195F to 205F.
6. Wrap brisket in butcher paper or foil after 6 hours to retain moisture (optional).
7. Let brisket rest for at least 30 minutes before slicing against the grain.
8. Serve sliced with barbecue sauce if desired.