Generously apply your chosen rub to the beef brisket, ensuring every inch is coated. For ultimate flavor, let it marinate overnight in the refrigerator. An hour before smoking, take the brisket out and allow it to come to room temperature.

Preheat your smoker to a steady 220°F. Select your preferred wood chips for smoking, such as hickory or mesquite, and add them to the smoker. Place the brisket in the smoker with the fatty side facing up.

Smoke the brisket uncovered for 8 to 9 hours, maintaining a consistent temperature of 200-240°F. Baste every hour using the basting liquid to moisten the meat.

After 6 hours of smoking, carefully wrap the brisket in butcher paper and aluminum foil. Let it continue cooking for the last 3 hours.

Use a meat thermometer to check the internal temperature; aim for around 195°F. Once it reaches this, let it rest for at least 30 minutes.

Slice the brisket against the grain for the best texture and serve warm.