Trim excess fat from the brisket, leaving about 1/4 inch.
Mix salt, pepper, paprika, garlic powder, and onion powder to create a rub.
Apply the rub generously over the brisket, covering all sides.
Wrap the seasoned brisket in plastic wrap and let it marinate in the fridge for at least 1 hour or overnight.
Preheat your smoker to 225°F (107°C).
Add wood chips to the smoker for flavor.
Place the brisket on the smoker grates, fat side up.
Smoke the brisket for about 10-12 hours until it reaches an internal temperature of 195°F (90°C).
Baste the brisket with beef broth every few hours to keep it moist.
Once done, remove the brisket from the smoker and let it rest for at least 30 minutes before slicing.