Trim the brisket, leaving about 1/4 inch of fat cap
Season generously with salt and black pepper or your preferred rub
Preheat the smoker to 225°F to 250°F
Use hardwood like oak, hickory, or pecan
Place the brisket on the smoker with the fat cap facing the heat source if needed
Insert a meat probe into the thickest part of the flat
Smoke until the internal temperature reaches about 165°F to 175°F
Wrap the brisket in butcher paper or foil
Continue smoking until the internal temperature reaches about 200°F to 205°F
Check for tenderness by probing the thickest part; it should feel soft and slide in easily
Remove the brisket from the smoker
Rest the brisket wrapped for at least 1 hour, preferably 2 to 4 hours
Slice against the grain
Serve immediately