Choose a whole packer brisket with good marbling
Trim excess hard fat to about 1/4 inch
Pat dry
Season generously with salt and black pepper or your preferred rub
Preheat smoker to 225 to 250 F
Use wood like oak, hickory, or pecan
Place brisket on the smoker with the fat side oriented as desired for your smoker
Insert a probe into the thickest part of the flat
Smoke until the bark is set and the internal temperature reaches about 160 to 170 F
Wrap in butcher paper or foil
Continue smoking until the brisket is probe tender and reaches about 195 to 205 F
Remove from smoker
Rest wrapped brisket in a cooler or warm place for at least 1 hour
Slice against the grain
Separate the point and flat if needed before slicing
Serve immediately