Preheat the smoker to 225°-235°F.

Using a small bowl, mix together all of the ingredients for the Spice Rub.

Generously apply the Spice Rub to all sides of the brisket.

Once the smoker has reached a stable temperature, add the wood chunks directly to the coals. Put the grate in place and put the brisket on the grates with the fat cap (the fattier side) up. Insert a probe thermometer into the center of the brisket, close the lid, and walk away.

Occasionally check the temperature of the smoker to ensure it stays around 230°F +/- 10°.

When the internal temperature of the brisket reaches 165°F, remove the brisket and place in the disposable aluminum pan. Pour the stock into the pan and then wrap the pan (brisket and all) with aluminum foil and place it back on the smoker.

When the internal temperature of the brisket reaches 200°-205°, remove the brisket from the smoker. Leave the brisket in the aluminum pan and let it rest for at least 1 hour before slicing.

Generously butter the inside portion of both sides of the sandwich buns. Place the buns (butter side down) in a large frying pan and cook on medium heat for 2-3 minutes.

Slice the brisket as thinly as possible and layer several pieces on top of the toasted bun. Add barbecue sauce and enjoy!