Optional: Cut a small piece off a corner of the brisket perpendicular to the meat grain. This will make it easier to find and cut against the grain after the brisket is done.
Combine the rub ingredients and rub all over the brisket.
Transfer to a resealable container or wrap in foil and refrigerate overnight.
Fire up your smoker for cooking at 225 F. Use whatever wood you prefer. I wanted a little stronger smoke flavor than I usually opt for so I used Jack Daniel's whiskey barrel chunks.
Transfer the brisket to the smoker and cook until the internal temperature (as measured in several spots) reaches 170 F.
Remove the brisket and place it onto a large piece of foil.
Combine the crutch sauce ingredients and pour over the brisket.
Seal the brisket tightly in the foil and return to the smoker until the temperature reaches 195 F.
Remove the brisket from the foil and return to the smoker (and brush with BBQ sauce, if desired) until the temperature reaches 200-205 F.
Remove from the smoker and let rest 30 minutes before slicing against the grain.