Trim excess fat from the brisket, leaving a thin layer for flavor and moisture during smoking.
Mix coarse salt, cracked black pepper, and smoked paprika in a small bowl to create the dry rub.
Rub the seasoning mixture generously all over the brisket, pressing it into the meat to form an even coat.
Let the brisket sit at room temperature for about 30 minutes to absorb the flavors while you prepare the smoker.
Preheat your smoker to a steady temperature of around 225°F, adding soaked wood chips to the coals or smoker box.
Place the brisket on the smoker grates, fat side up, and insert a meat thermometer to monitor internal temperature.
Maintain a steady temperature, spritz the brisket with apple cider vinegar every 45 minutes to keep it moist, and add beef broth to the pan to create humidity.
Smoke the brisket for about 6 hours, or until the internal temperature reaches around 195-200°F and the bark is deep and crispy.
Remove the brisket from the smoker, tent loosely with foil, and let it rest for at least 30 minutes to reabsorb juices.
Slice the smoked brisket against the grain in thin slices, revealing the juicy, smoky interior with a crispy bark.
Serve the slices hot, enjoying the rich aroma and tender, flavorful meat.
