Choose a whole packer brisket with good marbling
Trim the fat cap to about 1/4 inch
Remove hard, thick pieces of fat and any silver skin
Square off thin edges so they do not dry out
Pat the brisket dry with paper towels
Apply a binder if desired, such as mustard or oil
Season generously with salt and coarse black pepper
Add any preferred rub or spices evenly over all sides
Let the brisket rest after seasoning
Refrigerate uncovered or loosely covered if seasoning ahead of time
Bring the brisket closer to room temperature before smoking
Insert a thermometer probe if using one
Prepare the smoker and preheat to the desired temperature
Place the brisket in the smoker with the fat side oriented as preferred
Keep the brisket ready for smoking until it goes on the smoker