Trim excess fat, leaving about 1/4 inch fat cap
Season generously with salt and pepper or your preferred brisket rub
Preheat smoker to 225°F to 250°F
Use hardwood like oak, hickory, mesquite, or pecan
Place brisket in smoker fat side up or fat side down based on your smoker’s heat source
Smoke until the internal temperature reaches about 165°F to 175°F
Wrap brisket in butcher paper or foil
Continue smoking until the internal temperature reaches about 200°F to 205°F and the meat is probe tender
Remove brisket from smoker
Rest wrapped brisket for at least 1 hour
Slice against the grain
Serve immediately