Rub entire brisket with Stubb's Bar-B-Q Rub. Let rest for a minimum of 30 minutes. This allows the rub to penetrate the meat.
While the brisket is resting, prepare your smoker for indirect low heat (225°F to 250°F) cooking. If using charcoal, layer the soaked wood chips with the charcoal. Place foil pan under grates of grill or smoker to catch drippings.
Cook the brisket, fat side up, over indirect heat until internal temperature on thickest part of the brisket reaches 180° to 185°F. This usually takes 8 to 10 hours depending on your pit. To maintain low heat, check every hour to adjust vents and add more charcoal and soaked wood chips as needed. Remove brisket and let it rest 15 to 45 minutes before slicing against the grain.