Gather all ingredients and ensure the beef brisket is properly trimmed if necessary.

Place the wood chips in a large bowl of water and soak for a minimum of 8 hours or overnight. This step helps produce steady smoke during the cooking process.

In a large bowl, combine the paprika, white sugar, cumin, cayenne pepper, brown sugar, chili powder, garlic powder, onion powder, kosher salt, and black pepper. Mix thoroughly until evenly blended.

Apply the spice mixture generously over the entire surface of the brisket, ensuring all sides are evenly coated. Wrap the brisket securely and refrigerate for 24 hours to allow the seasoning to fully penetrate the meat.

Preheat the Traeger smoker to a temperature between 220°F and 230°F (104°C to 110°C). Drain the soaked wood chips and add them to the smoker according to the manufacturer’s instructions.

Place the brisket on the smoker grate and cook until the internal temperature reaches 165°F (74°C), approximately 12½ hours.

Remove the brisket from the smoker and wrap it tightly in butcher paper or heavy-duty aluminum foil. Return it to the smoker.

Continue cooking until the internal temperature reaches 185°F (85°C), approximately 1 additional hour.

Remove the brisket from the smoker and allow it to rest before slicing to retain moisture and ensure optimal texture.