Prep the smoker to 225-250°F using indirect heat. Add a few soaked wood chunks to the coals for steady smoke.

Pat the brisket dry with paper towels, then apply the rub evenly on all sides. Let it sit at room temperature for 30 minutes.

Place the brisket fat-side up on the smoker. Close the lid and smoke for 4-5 hours. Spritz with apple cider vinegar every hour if the surface looks dry.

Once the internal temperature reaches 165°F, wrap the brisket tightly in butcher paper. Return it to the smoker until it hits 203°F (about 5-6 more hours).

Rest the brisket in a cooler or oven (turned off) for 1-2 hours. Slice against the grain into thin strips.

Assemble sandwiches with brisket, barbecue sauce, pickled onions, and coleslaw. Serve immediately!