Pull the brisket from the Refrigerator 30 to 60 minutes before cooking to let it approach room temperature. Trim hard fat down to about a quarter inch. Apply your dry rub or salt-and-pepper blend evenly over the whole surface, pressing it in firmly. Soak Wood Chips in water for at least 30 minutes if your Smoker uses chips, or prep wood chunks and pellets per your smoker's directions. Empty the drip tray before you start. Set aside unwaxed Butcher Paper or heavy-duty Aluminum Foil for wrapping later in the cook.

Preheat your Smoker to 225–250°F and verify the temperature with a standalone Meat Thermometer. Add Wood Chips, chunks, or pellets per your smoker's instructions. Place the brisket fat side up with the point end toward the heat source. Close the smoker and avoid opening it often. Check wood and adjust vents every 45 minutes to hold 225–250°F. Rotate the brisket every 3 hours and flip if one side colors faster. Smoke uncovered until the internal temperature hits 165°F and a dark bark has formed, about 5 to 8 hours. Wrap tightly in Butcher Paper or Aluminum Foil, return to the smoker, and continue until an Instant-Read Thermometer reads 195–203°F and the meat is very tender but not falling apart, roughly 4 to 5 more hours. Total cook time is typically 8 to 12 hours. Use internal temperature and texture as your doneness cues, not the clock alone.

Add the 1 lb lean ground beef 80/20 or leaner to the Skillet and break it up with a wooden spoon. Cook over medium-high heat for 5–6 minutes, stirring occasionally, until browned and no pink remains. Drain any excess fat if needed.

Stir in the 1 can crushed tomatoes and cook for 1 minute to deepen the flavor. Add the 1 can crushed tomatoes, ½ cup beef broth or water, 1 tsp dried basil, 1 tsp Italian seasoning, 1 tsp white sugar to balance acidity (if using), water, and ½ tsp black pepper freshly ground. Stir to combine, then reduce heat to medium-low and simmer uncovered for 15 minutes, stirring occasionally, until the sauce thickens.

While the sauce simmers, cook the 12 oz spaghetti in the boiling salted water according to package directions until al dente. Reserve ½ cup of pasta water before draining. Drain the pasta through a Colander.