Trim excess fat from the brisket, leaving about 1/4 inch of fat on one side.

Mix all dry rub ingredients in a bowl and generously coat the brisket on all sides.

Wrap the brisket in plastic wrap and refrigerate for at least 4 hours, preferably overnight.

Preheat the smoker to 225°F (107°C).

Add soaked wood chips to the smoker.

Place the brisket in the smoker, fat side up, and smoke for about 1 hour per pound, or until the internal temperature reaches 195°F (90°C).

Wrap the brisket in foil and let it rest for at least 30 minutes before slicing.