Trim the brisket, leaving about 1/4 inch of fat cap. Remove any hard pieces of fat and silver skin.

Mix the salt, pepper, garlic powder, and onion powder to create your rub. Apply generously to all sides of the brisket.

Preheat your smoker to 225°F (107°C). Add hickory wood chunks according to your smoker's instructions.

Place the brisket fat side up on the smoker. Insert a probe thermometer if you have one.

Smoke for about 6-8 hours, spritzing with apple cider vinegar or water every hour after the first 4 hours.

When the internal temperature reaches 165°F (74°C), wrap the brisket tightly in foil or butcher paper.

Continue smoking until the internal temperature reaches 203°F (95°C), typically another 4-6 hours.

Remove from smoker and let rest in an insulated cooler for at least 1 hour before slicing.