Pull the brisket from the fridge 30 to 60 minutes before cooking to let it approach room temperature. Trim hard fat down to about a quarter inch. Apply your dry rub or salt-and-pepper blend evenly over the whole surface, pressing it in firmly. Soak wood chips in water for at least 30 minutes if your smoker uses chips, or prep wood chunks and pellets per your smoker's directions. Empty the drip tray before you start. Set aside unwaxed butcher paper or heavy-duty foil for wrapping later in the cook.

Preheat your smoker to 225–250°F and verify the temperature with a standalone thermometer. Add wood chips, chunks, or pellets per your smoker's instructions. Place the brisket fat side up with the point end toward the heat source. Close the smoker and avoid opening it often. Check wood and adjust vents every 45 minutes to hold 225–250°F. Rotate the brisket every 3 hours and flip if one side colors faster. Smoke uncovered until the internal temperature hits 165°F and a dark bark has formed, about 5 to 8 hours. Wrap tightly in butcher paper or foil, return to the smoker, and continue until an instant-read thermometer reads 195–203°F and the meat is very tender but not falling apart, roughly 4 to 5 more hours. Total cook time is typically 8 to 12 hours. Use internal temperature and texture as your doneness cues, not the clock alone.

Once the brisket hits 195–203°F and probes tender throughout, pull it from the smoker. Do not slice yet. Rest it still wrapped for at least 30 to 60 minutes so juices redistribute and temperature stabilizes. When ready, unwrap and slice against the grain with a sharp carving knife. The flat and point run in different directions, so adjust your angle between sections. Do not pull below 195°F or it will be tough and hard to slice. To make ahead, cool slightly, wrap tightly, and refrigerate whole. Next day, slice against the grain, add a splash of beef broth, cover tightly, and reheat in a 350°F oven for 30 to 45 minutes.