Trim the brisket, leaving about 1/4 inch of fat cap
Season generously with salt, black pepper, and optional garlic or paprika
Let the brisket sit at room temperature for 30 to 60 minutes
Preheat the grill for indirect heat at 225°F to 250°F
Add wood chunks or chips for smoke if desired
Place the brisket fat side up on the cooler side of the grill
Close the lid and maintain a steady low temperature
Smoke the brisket until it reaches an internal temperature of about 165°F
Wrap the brisket in butcher paper or foil
Return the wrapped brisket to the grill
Cook until the internal temperature reaches 200°F to 205°F
Check for tenderness with a probe or skewer
Remove the brisket from the grill
Rest the brisket wrapped for at least 1 hour
Slice the brisket against the grain
Serve immediately