The night before, mix spices, and tomato sauce and ACV if using.
Dry brisket, then spread dry rub all around.
Place in plastic bag or casserole dish and cover with plastic wrap and store overnight in refrigerator.
Let brisket sit 30-60 minutes at room temperature while starting the smoker.
Using wood pieces, start the smoker.
Place a pan of water to the far side of the smoker.
Smoke brisket for 3 hours, trying to keep temperature around 225 degrees ( up to 250 degrees).
Wrap brisket in butcher paper (tin foil with a few holes if no butcher paper) after liberally spritzing the brisket with water, apple juice, or beef broth.
Use a meat probe if you have one to watch temperature starting now.
Smoke another 2 hours or until almost done.
Remove butcher paper and finish up for last hour.
If desired, add favorite BBQ sauce near end of cooking time.
Let brisket rest before cutting into it.
Final internal temperature should be between 200 and 205 degrees.