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 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 brisket, fat side up, over indirect heat until internal temperature of thickest part of the brisket reaches 180°F 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 rest at least 15 minutes or up to 45 minutes. Slice brisket against the grain and slather with Bar-B-Q sauce to serve.
Tip: For extra juicy, tender meat, baste brisket with Stubb's Moppin' Sauce every 30 minutes during cooking.