Pat the brisket dry with paper towels. This helps the rub stick better.

In a bowl, combine paprika, white sugar, cumin, cayenne, brown sugar, chili powder, garlic powder, onion powder, salt, and pepper. Mix well.

Rub the spice mix generously all over the brisket—every inch. Let it sit at room temperature for about an hour so the flavors can soak in.

Preheat your smoker to 225°F. Add soaked wood chips to the smoker box or directly onto the coals. Make sure the water pan is filled to keep things moist.

Place the brisket fat-side up on the smoker grate. Close the lid and smoke for about 1 to 1.5 hours per pound. Keep the smoker between 225–250°F.

When the internal temp hits around 160°F, wrap the brisket in foil or butcher paper to power through the stall and keep it juicy.

Continue smoking until the internal temp hits 200–205°F. You’ll know it’s done when a probe or toothpick slides in like butter.

Remove it from the smoker and let it rest, still wrapped, in a cooler or on a baking sheet for at least 1 hour.

Slice against the grain with a sharp knife and get ready for flavor heaven.