Choose brisket cut: whole packer or flat; trim excess fat to about 1/4 inch
Salt thoroughly (kosher salt) and refrigerate uncovered 8–24 hours, or salt right before cooking
Preheat smoker/grill to 225–275°F (107–135°C) using indirect heat
Add wood: oak, post oak, hickory, or a mix
Smoke until internal temperature reaches 165–175°F (74–79°C)
Optional wrap: wrap in butcher paper or foil at 165–175°F (74–79°C)
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 (keep wrapped); for best results, rest in a cooler or holding oven at ~150–170°F (66–77°C)
Unwrap and slice against the grain
Serve immediately or hold wrapped at ~150–170°F (66–77°C) for up to 4 hours
Basic timing guide (varies by size): plan roughly 1.5–2.5 hours per pound at 225–275°F (107–135°C)
Simple rub option: kosher salt + black pepper (optionally garlic powder and paprika)