Trim the brisket of excess fat, leaving about a quarter-inch layer for moisture. Place the brisket in a large container and cover with a brine solution made of water and kosher salt. Refrigerate the brisket overnight to allow the brine to penetrate and tenderize the meat.

Remove the brisket from the brine and pat it dry with paper towels. Mix together the salt, black pepper, paprika, garlic powder, and onion powder to create the rub. Generously coat all sides of the brisket with the rub, pressing it into the meat. Allow the brisket to sit at room temperature for 1-2 hours before smoking.

Preheat your smoker to 225°F using a combination of oak and hickory woods. Ensure the smoker maintains a steady temperature for consistent cooking. Add wood chips or chunks periodically to keep the smoke flowing.

Place the brisket fat-side up on the smoker grates. Insert a digital meat thermometer into the thickest part of the brisket. Smoke the brisket for approximately 1-1.5 hours per pound, maintaining a steady temperature. Monitor the internal temperature closely, aiming for a final temperature of 195°F.

While the brisket smokes, combine ketchup, apple cider vinegar, brown sugar, Worcestershire sauce, and liquid smoke in a saucepan. Bring the mixture to a simmer over medium heat, stirring occasionally. Reduce the heat and let the sauce thicken for about 20 minutes.

Once the brisket reaches an internal temperature of 160°F, remove it from the smoker. Wrap the brisket tightly in butcher paper or aluminum foil to prevent moisture loss. Return the wrapped brisket to the smoker and continue cooking until it reaches 195°F.

Remove the brisket from the smoker and leave it wrapped. Let it rest for at least 30 minutes to allow the juices to redistribute. This resting period is crucial for achieving a moist and tender texture. Avoid cutting into the brisket immediately to prevent dryness.

Unwrap the brisket and place it on a large cutting board. Using a sharp knife, slice the brisket against the grain into 1/4-inch thick slices. Arrange the slices on a platter and drizzle with the prepared sauce. Serve the brisket with classic sides like coleslaw and cornbread for a complete meal.