Remove skin from the pork brisket if present.
Check the pork brisket for any silver skin and trim off.
Trim any fat cap to one quarter inch in thickness.
Rub evenly and generously with BBQ rub. Pat the rub in with the palm of your hand.
Let rest at room temperature for 30 to 60 minutes depending on the size of your piece.
Preheat smoker to 250°F and add hardwood chunks of choice.
Place pork brisket on smoker grates and smoke until internal temperature reaches 170°F.
If you have a good bark, wrap your brisket with foil or butcher paper. If bark has yet to form, leave meat unwrapped.
Remove meat from the smoker when internal temperature reaches 195°F.
Tent with foil and let rest for 30 to 60 minutes depending on size and weight.
Slice in half inch pieces against the grain and serve warm.