Wipe extra marinade from brisket with paper towel.
Rub spices into brisket, wrap in plastic wrap, and "marinate" for at least 6 hours.
Smoke brisket at 200-225 degrees F for 1 1/2 hours per pound + 30 minutes, until the internal temperature is 190 degrees. For the last 2 1/2 hours, spray with red wine vinegar (optional) and seal the brisket in foil.
Let rest 15 to 20 minutes before slicing.
While resting, heat sauce ingredients over medium low heat.