In the morning, pat dry the brisket, cut off any excess fat
Pat dry the brisket
Preheat your electric smoker to 275.
In a bowl, combine the ingredients together for the rub
Generously cover the brisket in the rub
Place brisket in smoker fat side up
Add the wood chips to the smoker
Smoke the brisket till it reaches about 160. This is around 3-4 hours. Specifically this is where the "stall" starts where it does not continue to go up in temperature. Take out the brisket and place it in a pan or dish, add a little bit of water in the bowl and cover with tinfoil.
Place brisket back into the smoker and continue to smoke till the internal meat temperature is about 200.
Pull the meat out and let it rest for at least 30 minutes before serving.
Some people use a hickory wood and mix it with apple or cherry.
Make sure you leave the vent open in your smoker so the smoke can flow freely to avoid a bitter taste.