Choose a whole packer brisket with good marbling
Trim excess hard fat to about 1/4 inch
Pat the brisket dry
Season generously with salt and black pepper or your preferred rub
Preheat smoker to 225–250°F
Use a steady wood smoke such as oak, hickory, or post oak
Place brisket on the smoker fat side up or down based on your smoker’s heat source
Smoke until the bark sets and the internal temperature reaches about 160–170°F
Wrap the brisket in butcher paper or foil
Continue smoking until the internal temperature reaches about 195–205°F
Check for probe tenderness in the thickest part of the flat
Remove the brisket from the smoker
Rest wrapped brisket for at least 1 hour, preferably 2–4 hours
Slice against the grain
Serve immediately