Choose a brisket with good marbling and a thick, even shape
Trim excess fat, leaving about 1/4 inch fat cap
Remove any hard, waxy fat and silver skin
Pat the brisket dry with paper towels
Season generously with salt and black pepper
Add any desired dry rub and press it into the meat
Let the brisket rest in the refrigerator for several hours or overnight
Bring the brisket to room temperature before grilling
Preheat the grill for indirect heat
Set up a drip pan if needed
Keep the brisket wrapped or covered until ready to grill