Trim excess fat, leaving about 1/4 inch
Season generously with salt and black pepper
Let the brisket sit at room temperature for 30 to 60 minutes
Preheat oven or smoker to 225 to 275°F
Place brisket fat side up or according to your cooking method
Cook low and slow until the internal temperature reaches about 195 to 205°F
Wrap in butcher paper or foil if desired to retain moisture
Rest the brisket for at least 30 to 60 minutes before slicing
Slice against the grain
Serve with your preferred sauce or sides