Heat smoker to 275°F.

Mix rub ingredients and apply liberally to brisket.

Place brisket in smoker, set temperature to 225°F, and add hickory and apple wood in 1:1 ratio.

Smoke to internal temperature of 165°F, then wrap brisket in 2 layers of foil with a little water, apple juice, or beer in the foil. Return to smoker.

Remove brisket at 195°F to 203°F internal temperature, wrap foiled brisket in a towel, and place in a (non-cooled) cooler for 1-2 hours.