Prepare the Brisket

1. Trim the Fat: Using a sharp knife, trim the fat cap down to a thick layer of fat, about ¼ inch thick, to promote even cooking and smoke penetration. Remove any silver skin or hard fat that won’t render out during the cooking process.
2. Apply the Rub: Coat the entire brisket with a thin layer of olive oil. Then, liberally apply the brisket rub, ensuring all sides of the brisket are covered. For the best flavor infusion, wrap the seasoned brisket in plastic wrap and let it sit in the fridge overnight or at room temperature for at least an hour before smoking.

Smoking the Brisket

1. Preheat the Smoker: Set your pellet grill or electric smoker to 225 degrees Fahrenheit and add your chosen wood chips or wood chunks. Place a water pan in the smoker to help maintain moisture during the long cook.
2. Smoke the Brisket: Place the brisket fat side up on the grill grates to protect the meat from the heat source. This positioning helps render the fat layer and baste the meat throughout the cooking time.
3. Spritz the Brisket: Every hour, lightly spritz the brisket with a mixture of apple cider vinegar and apple juice to prevent the surface from drying out.
4. Wrap the Brisket: Once the internal temperature reaches around 165 degrees Fahrenheit and the bark has formed, wrap the brisket in aluminum foil or peach butcher paper with a splash of beef broth for moisture. This wrapped brisket will cook more evenly and retain its juices.
5. Finish Cooking: Continue cooking until the internal temperature reaches 202 degrees Fahrenheit, the general rule of thumb for tender brisket. The meat should feel like warm butter when probed.

Resting and Serving the Tender Smoked Brisket

1. Rest the Brisket: Remove the brisket from the smoker and let it rest for at least an hour before slicing. This allows the juices to redistribute throughout the meat.
2. Slice Against the Grain: Identify the different directions of the muscle fibers in the point and flat cuts and slice the brisket against the grain for maximum tenderness.