All all spices to a bowl and whisk until thoroughly combines. Season brisket with 2 tablespoons of the spruce rub for every lb of brisket.

Prepare the brisket: Rub oil on all sides of the brisket. Season both sides generously with spice rub.

Set up smoker: Heat smoker to 225-250°F. If using the gas grill, one side of the grill will be lit, and the other side will be used for indirect heat. Light the gas burner on one end of the grill on medium heat and let run 15 minutes with the lid closed. Adjust heat level up or down until temperature stabilizes between 225-250°F. Place a drip pan under the grates on the opposite empty side of the grill.

Add wood chips: Soak wood chips in water for at least 30 minutes. If using a grill, drain and place the chips in a foil packet with small holes poked in the top. Place the foil packet directly on the lit burners or on top of the grates above the lit burners.

Place the brisket on the smoker: Put the brisket (fat side down) on the grates. If using the grill place the brisket above the drip pan on the empty side of the grill, away from direct heat. Cover the grill and let it smoke for about 1 hour per pound of brisket, or until the internal temperature reaches 165°F. The amount of time will depend on the size of your brisket.

Maintain temperature: Keep the temperature between 225°F and 250°F by adjusting temperature as needed.

Spray Occasionally: Combine water and apple cider vinegar in a spray bottle. After the crust has set (1-2 hours) you can begin to spray brisket every 45 minutes to 1 hour.

Wrap the brisket: Once the brisket reaches an internal temperature reaches 165°F, carefully wrap the brisket in foil or butcher paper to help retain moisture.

Finish cooking: Continue cooking the wrapped brisket until the internal temperature reaches 190°F, approximately 1-2 hours more.

Cut into cubes: Transfer the brisket from the smoker to a cutting board. Slice into 1-inch cubes. Place chopped brisket in the drip pan and add bbq sauce, brown sugar, and 1-2 tablespoons of additional spice rub. Toss until cubed brisket is coated.

Finish Smoking: Place the uncovered pan back on the smoker for 1-2 more hours, or until the sauce starts to reduce and thicken and the burnt ends read an internal temperature of 225°F.

Serve warm!