Choose a whole packer brisket or brisket flat with good marbling
Trim excess hard fat, leaving about 1/4 inch of fat cap
Remove any silver skin and loose membrane
Square off thin edges to prevent overcooking
Pat the brisket dry with paper towels
Apply a binder if desired, such as mustard or oil
Season generously with salt and coarse black pepper
Add any preferred dry rub or seasoning blend
Season all sides evenly, including the edges
Let the brisket rest after seasoning for 30 minutes to several hours
Wrap and refrigerate if seasoning ahead of time
Bring the brisket closer to room temperature before smoking
Preheat the smoker to the target temperature
Use a drip pan if desired to manage fat and drippings
Place the brisket in the smoker with the fat cap oriented as preferred for your smoker setup
Insert a meat probe into the thickest part if using one