In a small bowl, combine the brown sugar, salt, granulated garlic, onion powder, chili powder, dried mustard, paprika and thyme and mizx until well combined.
Rub the spice blend over the entire surface of the brisket.
Top with minced garlic and spread around with a fork.
Place the wood chips in a bowl of water. You'll place them next to the meat while it cooks.
Out to the BBQ – Get your charcoal going in a chimney first.
Once the heat gets into the smoke zone (250-300 degrees) it’s time to add your brisket & the soaked wood chips to the smoker.
Cover & leave it! Now focus on temperature control. Try to keep your smoker at 230-275 degrees. Watch while it cooks for about 6 hours.
The ideal temperature of a properly smoked brisket is 195°F (keep in mind that the internal temp of the brisket can increase by 10 degrees even after it’s been removed from the grill.)
Stick a small fork in the brisket, and if it twists easily in the meat, it’s done.