Set the brisket on a large sheet of plastic wrap. In a medium bowl combine the dark brown sugar, chili power, paprika, salt, garlic powder, onion powder, black pepper, cayenne, dry mustard, and cumin thoroughly. Rub the mixture onto the brisket and wrap tightly in the plastic wrap. Place on a baking sheet and let marinate refrigerated at least 6 hours or overnight. Remove the meat from the refrigerator and let come to room temperature.

Preheat smoker to 250, then reduce to 225. Smoke brisket for 4 hours. Apply marinade every hour to prevent the brisket from drying out. Continue smoking the brisket until internal temp reaches 165 (approx. 60 minutes per pound). After 4 hours, remove the brisket and wrap in aluminum foil. Continue cooking an additional 3-4 hours, until internal temp reaches 195 degrees. Remove from smoker and let stand for 15 minutes in foil before carving. Happy Smoking!

Remove the meat from the refrigerator and let come to room temperature.

Prepare smoker with charcoal and the wood chips according to the manufacturers instructions to 180 to 200 degrees F. Place the water pan in the smoker and add water to the fill line, about 2/3 full. Place the unwrapped brisket on the lower rack off the direct heat, close the lid, and cook, regularly stoking the fire and adding additional chips, until an instant-read thermometer registers an internal temperature of 185 to 195 degrees F., or until the meat is tender, about 4 to 5 hours. Remove the meat from the grill and let rest for 20 minutes before carving the meat against the grain.

Serve with Barbecue Sauce on the side for dipping.