Trim the fat of your brisket, leaving about a 1/4-inch fat cap. Mix salt, pepper, garlic powder, and onion powder to create your rub; liberally apply it all over the brisket.

Preheat your smoker to 225-250°F (107-121°C). Place the brisket fat-side up or towards the main heat source and smoke until it reaches an internal temperature of about 165-175°F (74-79°C), typically 6-8 hours or until a deep bark forms (the stall). Spritz with apple cider vinegar and water mixture every hour after the first 3 hours to keep it moist.

Wrap the brisket tightly in butcher paper or foil once it hits the stall, then continue smoking until it's probe-tender, usually around 200-205°F (93-96°C), which can take another 4-6 hours. Remove from smoker, heavily wrap in towels, and rest in a cooler for at least 2-4 hours before slicing against the grain for optimal tenderness.