Trim excess fat from the brisket point, leaving about 1/4 inch of fat for flavor.

Mix all dry rub ingredients in a bowl and rub generously over the brisket.

Wrap the brisket in plastic wrap and refrigerate for at least 4 hours, preferably overnight.

Preheat your smoker to 225°F (107°C).

Place the brisket in the smoker and cook for about 6 hours, or until it reaches an internal temperature of 190°F (88°C).

Remove the brisket from the smoker and let it rest for 30 minutes.

Cut the brisket into 1-inch cubes.

Toss the cubes in barbecue sauce and return them to the smoker for an additional hour.

Serve hot and enjoy!