Preheat the smoker to 250°F.

Prepare the Spice Rub by combining all of the ingredients in a small bowl and mixing until well blended.

Generously apply the Spice Rub to all sides of the brisket.

Once the smoker has reached a stable 250°F, add the wood chunks directly to the coals. Put the grate in place and put the brisket on the grates with the fat cap (the fattier side) up. Insert a probe thermometer into the brisket, close the lid, and walk away. (Do check the temperature of the smoker occasionally to ensure it stays around 250°F +/- 10°.)

When the internal temperature of the brisket reaches 165°F, remove the brisket and place in the disposable aluminum pan. Mix the stock with ½ cup of water and pour it into the pan. Wrap the pan (brisket and all) with aluminum foil and place it back on the smoker.

When the internal temperature of the brisket reaches 200°-205°, remove the brisket from the smoker. (But leave it wrapped in the aluminum pan!) Allow the brisket to rest for 1-2 hours before carving.

Slice across the grain into ½” slices. Serve as slices, or chop the slices into smaller bits and serve as a brisket sandwich.