Choose a whole packer brisket with good marbling
Trim the fat cap to about 1/4 inch
Remove hard fat and silver skin
Pat the brisket dry
Season generously with kosher salt and coarse black pepper
Add garlic powder or other rub if desired
Preheat the pellet smoker to 225°F
Use a clean-burning hardwood pellet
Place the brisket fat side up or fat side down based on smoker heat source
Insert a probe into the thickest part of the flat
Smoke until the bark sets and the internal temperature reaches about 160°F to 170°F
Spritz with water, beef broth, or apple cider vinegar if desired
Wrap tightly in butcher paper or foil
Return the wrapped brisket to the smoker
Continue cooking until the internal temperature reaches about 200°F to 205°F
Check for probe tenderness in the flat and point
Remove the brisket from the smoker
Rest wrapped brisket in a cooler or warm oven for at least 1 hour
Slice the flat against the grain
Slice the point against the grain or cube for burnt ends
Serve immediately