The night before cooking, trim brisket of thick fat layer. Inject meat with beef broth. Apply rub liberally over the brisket and refrigerate overnight.

The next day heat a grill or smoker to 225-250 degrees and set up for indirect cooking. Immediately before adding meat add soaked wood chips. Place a water pan below the grill and add meat. Add new wood chips every 30 minutes for the first 2 hours. Cook covered for several hours until brisket internal temperature hits 150 degrees.

Remove brisket from grill and wrap tightly in aluminum foil. Return brisket to grill and continue cooking until internal temperature of brisket reaches 200 degrees. Remove brisket from grill and place in a cooler and cover with towels. Let brisket rest for at least one hour.

When ready to serve, separate flat from the point. Slice meat against the grain and serve.