Trim excess fat from the brisket, leaving a good layer to keep the meat moist during smoking.
Mix salt, black pepper, and paprika to create a simple rub and generously apply it all over the brisket, pressing it into the meat.
Wrap the seasoned brisket tightly in plastic wrap and refrigerate for at least 2 hours or overnight for deeper flavor.
Preheat your smoker to a steady 225°F (107°C) and add soaked wood chunks directly onto the hot coals to generate smoke.
Remove the brisket from the fridge and let it sit at room temperature for about 30 minutes to promote even cooking.
Place the brisket fat side up on the smoker grate, inserting a meat thermometer into the thickest part of the meat.
Maintain the smoker temperature around 225°F, periodically spritzing the brisket with apple cider vinegar to keep the bark moist and flavorful.
Continue smoking for about 6 to 8 hours, or until the internal temperature reaches 195°F (90°C) and the bark is deep and crackly.
Wrap the brisket in aluminum foil, optionally adding herbs for aromatic flavor, and let it rest for at least 30 minutes to allow juices to redistribute.
Unwrap the brisket and slice against the grain, observing the beautiful bark and juicy interior as you carve.
Serve the slices with the crispy bark, enjoying the deep smoky aroma and tender, flavorful meat.
