Choose a brisket cut (packer brisket or flat)
Trim excess fat, leaving about 1/4 inch fat cap
Season generously with kosher salt and black pepper (optionally add garlic powder, onion powder, paprika, or chili powder)
Preheat smoker to 225–275°F (107–135°C)
Place brisket fat-side up on the smoker
Smoke until bark forms and the brisket reaches an internal temperature of 160–170°F (71–77°C)
Optionally wrap with butcher paper or foil at 160–170°F (71–77°C) to manage stall
Continue cooking until internal temperature reaches 195–205°F (90–96°C)
Check tenderness (probe should slide in with little resistance)
Rest brisket 1–2 hours (wrap in towels or keep in an insulated cooler)
Slice against the grain
Serve immediately, or hold wrapped at 150–170°F (66–77°C) until ready to eat