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In mixing bowl combine beef broth and salt with a whisk until salt is dissolved.
In a large bowl, combine all the barbecue rub ingredients. Stir to combine thoroughly.
Trim excess fat and silver-skin from top of brisket.
Place brisket in pan and pour marinade over brisket and let sit overnight in refrigerator, at least 12 hours.
Next day: Pre-heat smoker to 325°F. Remove brisket from marinade and apply rub all over meat.
After 2 hours in smoker, place brisket in aluminum pan and cover with foil. Place back on smoker/grill and cook until internal temperature of brisket at the point reaches 205°F.
Remove brisket from smoker, leaving in pan and covered in foil. Wrap in old blanket and rest the brisket for 2 hours.
After 2 hours, remove brisket from pan and place on cutting board. Pour juice in pan into grease separator.
Slice the brisket across the grain. Dip slices in au jus then sauce and eat.