Preparing the Brisket:

1. Trim the excess fat from the brisket, leaving a thin layer of fat on one side to add flavor and moisture during cooking.
2. In a small bowl, mix together the kosher salt, black pepper, paprika, garlic powder, onion powder, brown sugar, and cayenne pepper to create a dry rub.
3. Generously coat the entire brisket with the dry rub, pressing it onto the meat to adhere.
4. Wrap the seasoned brisket in plastic wrap or aluminum foil and refrigerate it for at least 4 hours or overnight to allow the flavors to penetrate the meat.

Smoking the Brisket:

5. Remove the brisket from the refrigerator and let it sit at room temperature for about 1 hour before smoking.
6. Preheat your smoker to a temperature of 225-250°F (107-121°C) using the wood chips or chunks of your choice.
7. Place the seasoned brisket on the smoker grates, fat side up.
8. Smoke the brisket, maintaining a consistent temperature and adding wood chips as needed to maintain a light smoke, for approximately 1.5 hours per pound. The total cooking time can vary but typically takes 10-12 hours.
9. During the smoking process, you can periodically mop the brisket with the mop sauce if desired, using a barbecue brush. This helps keep the meat moist and adds extra flavor.
10. The brisket is done when it reaches an internal temperature of around 200-205°F (93-96°C) and is tender when probed with a meat thermometer.
11. Remove the smoked brisket from the smoker, wrap it in aluminum foil, and let it rest for at least 30 minutes to allow the juices to redistribute.
12. Slice the brisket against the grain into thin slices, and serve it with your favorite barbecue sauce and sides.