Prepare smoker according to manufacturer's instructions. Place 2 cups wood chunks on coals. Maintain temp of 275° to 300° for 15 to 20 min.Advertisement
Stir together spices and rub evenly over brisket, pressing so it adheres. Place brisket fatty side up in smoker. Close lid and smoke until a “bark” starts to form on meat surface, 4 to 6 hr, adding wood chips 2 cups at a time as necessary. (The meat's surface will be very dark and shift from looking moist to appearing drier.)
Carefully remove brisket from smoker (it will be hot), wrap loosely in parchment and return to smoker. Smoke until temp in center of brisket reaches 200° to 205°, 3 to 4 hr. (Check temp every hour.)
Transfer brisket to a cutting board; let rest 20 to 30 min. Thinly slice across the grain.