Trim excess fat from the brisket and pat it dry with paper towels.

Prepare the Brisket

In a bowl, combine kosher salt, black pepper, paprika, garlic powder, onion powder, and brown sugar. Mix well.

Mix the Rub

Rub the spice mixture all over the brisket, ensuring even coverage. Let it sit at room temperature for about 30 minutes.

Preheat your smoker to 225°F (107°C). Add soaked wood chips to the smoker box.

Place the brisket in the smoker fat side up. Smoke for approximately 1.5 hours per pound, or until the internal temperature reaches 195°F (90°C).

During the smoking process, baste the brisket with beef broth every hour.

Once cooked, remove the brisket from the smoker and let it rest for at least 30 minutes before slicing.

Slice against the grain and serve with your favorite sides.