Prep: Mix all rub ingredients.
Trim meat and prepare to season the meat. Lightly rub olive oil over the meat. Season meat with Boyd’s Smokehouse Rub. Let rest in refrigerator overnight.
Smoke: Smoker temp should be 230° to 250° throughout smoke. Place brisket on middle rack.
Add wood chips (50/50 blend of Apple and Hickory) for first 1.5 hours of smoke. Pull off at 160°.
Wrap with parchment paper and foil. Smoke the remaining time pulling at 200°. Wrap brisket in a towel and put into a cooler to rest for 1 hour.
Slice and serve, sauce on the side.