Smoky Barbecued Brisket

Rub the Garlicky Barbecue Marinade all over the brisket and refrigerate overnight.
Bring the brisket to room temperature and sprinkle the Seven-Spice Dry Rub all over it.
Light a charcoal fire in a covered grill and set it up for indirect grilling: When the temperature reaches 225, carefully push the hot coals to one side and place a drip pan filled with 1 cup of water on the opposite side.
Alternatively, bring a smoker to 225.
Put the brisket over the drip pan, fat side up, and cover the grill; you'll need to cook the brisket for a total of about 8 hours, rotating the meat (but not turning it over) every 2 hours.
Maintain the temperature at 225 by replenishing the charcoal with a fresh batch of burning coals every hour.
Every hour, drain 1/2 cup of the wood chips and scatter them over the hot coals.
Add more water to the drip pan when half of it is evaporated.
After the first 6 hours, spray the brisket generously with the Cider Mop Spray.
Continue cooking the brisket, spraying it with the Mop Spray every 30 minutes, until an instant-read thermometer registers 190 when inserted in the thickest part of the meat.
Transfer the brisket to a carving board and let rest for 30 minutes.
Pour the diluted Sweet and Sticky Barbecue Sauce into a roasting pan and bring to a simmer.
Slice the brisket 1/4 inch thick against the grain and transfer to the roasting pan.
Simmer the meat over low heat, basting it with the sauce until heated through, about 5 minutes.
Serve with the buns and hot sauce.