Trim skin, silverskin, and excess fat from pork brisket. Rinse under cold water and pat dry with paper towels.

In a small bowl, combine dry rub ingredients. Use a fork to crush or remove any lumps that form.

Apply dry rub to pork brisket, working into any folds or crevices on the meat’s surface

Fire up your smoker to 225°F (107°C). If you’re using a charcoal grill, ensure it’s set up for 2-zone indirect cooking.

Once smoker is at 225°F, add applewood smoking chips to the coals or wood tray. Place pork brisket fat-side up on smoker grates. Shut smoker door and leave brisket to smoke until internal temperature is 170°F (77°C), about 2 hours.

Wrap pork brisket in foil. Place back on smoker grates and cook until internal temperature reaches 190°F (88°C), about 30-60 minutes.

Remove pork brisket from the smoker. Tent in fresh foil and leave to rest for 30 minutes.

Serve by carving into quarter-inch thick slices. Ensure you slice against the grain to retain texture and flavor.