Trim the brisket by removing excess fat, leaving about a ¼ inch cap for flavor.

Prepare the butter injection by mixing melted butter, garlic powder, and optional BBQ seasoning.

Create the dry rub by combining seasoned salt, onion powder, brown sugar, black pepper, garlic powder, smoked paprika, and optional cayenne pepper.

Preheat the smoker to 225°F and add wood chips for flavor.

Place the brisket fat side up on the grill grate and cook for 3 hours.

Spritz the brisket every 30 minutes with a mixture of apple juice and apple cider vinegar.

Wrap the brisket in foil after 6 hours and continue cooking until the internal temperature reaches 205°F.

Let the brisket rest for at least 1 hour before slicing against the grain.