Trim excess fat from the brisket, leaving a thin layer for moisture and flavor. Mix salt, pepper, garlic powder, onion powder, and smoked paprika to create the dry rub.

Generously apply the dry rub all over the brisket, ensuring it's evenly coated. Allow the brisket to rest at room temperature for at least 30 minutes, or refrigerate for a few hours for deeper flavor penetration.

Preheat your smoker to 250°F (120°C). Add the wood chips to the smoker box or directly to the coals if using a charcoal smoker.

Place the brisket directly on the grates, fat side up. Smoke for approximately 3-4 hours, or until the internal temperature reaches 165°F (74°C).

Remove the brisket from the smoker and wrap it tightly in butcher paper or heavy-duty foil. Return the wrapped brisket to the smoker.

Continue smoking for another 2-3 hours, or until the internal temperature reaches 200-205°F (93-96°C) and the brisket is probe-tender. Spritz with apple cider vinegar every hour during this stage to keep it moist.

Once done, remove the brisket from the smoker and let it rest, still wrapped, in a cooler or a warm oven for at least 1 hour, or up to 3 hours. This allows the juices to redistribute.

Unwrap the brisket and slice it against the grain into thin pieces. Serve immediately with your favorite BBQ sauce and toasted buns, if desired.