Gather one brisket, 1 cup apple juice, 1 1/2 cup barbecue sauce and 4 cups wood chips. For rub, blend 2 tablespoons each of garlic powder, onion powder, chile powder and paprika, 1 tablespoon each of celery salt, lemon pepper and black pepper, and 1 teaspoon white and Cayenne peppers.
Combine the spices in a mixing bowl with 1/4 cup kosher salt and 1/4 cup granulated sugar. Once the ingredients are well integrated, generously apply rub to the entire surface of the brisket, letting it stand for no more than an hour at room temperature. Meanwhile, heat up the smoker. When selecting wood type, hickory or oak is best. If you are using a charcoal grill instead of a smoker, allow the coals to get white-hot, then cluster them on the grill side opposite the brisket.
Keep the smoker or grill temperature at a constant 200 to 225 degrees, adding coals every two hours. Each time you add coals, spray the meat's exterior with the apple juice. It is critical that you otherwise leave the lid of the smoker shut to avoid unneeded temperature fluctuation. After four or five hours, the brisket should reach between 165 and 170 degrees. At this time, remove the brisket, and wrap it in foil, then return it to the smoker for another one to two hours or until the internal temperature is approximately 190 degrees. Rest the meat for 45 minutes, and slice and serve with your preferred barbecue sauce.