Trim the dark rough edge from the brisket by cutting ¼ inch (60 mm) off.
Trim the other side to an even surface.
Cut off the thin corner of the brisket to get a nice thick edge.
Cut the large knot of fat off one side.
Trim any large pieces of fat or silverskin from the meat side.
Combine the pepper, salt, beef base, paprika, onion powder and garlic powder to make a rub. Rub half over the fat side and the remainder over the meat side.
Put in the fridge for 15 minutes to overnight.
Put the brisket in a 230 F (110 C) smoker fat side down. Cook to an internal temperature of 160 F (70 C) spraying with apple juice every hour.
Put the brisket on a double layer of heavy duty aluminum foil. Fold the foil over the brisket leaving one edge open. Mix the beef stock and soy sauce together and put it in the foil. Seal the last edge.
Cook at 203 F (95 C) at the thickest point. Push a probe into the brisket. It should meet very little resistance (like pushing into butter). If it is not tender, continue cooking and probing every degree until probe tender.
Put the roast in a camp cooler lined with old towels for at least an hour up to four hours.
When ready to serve, save the liquid from the foil. Cut 1/3 of the thick end off the brisket. Carve the lean flat parallel to the cut in pencil thick pieces. Cut the fatty point at a right angle to the cut. Dip the slices in the liquid.