In a medium Mixing Bowl, combine the finely chopped 1 cup fresh flat-leaf parsley finely chopped, packed, minced ½ tsp garlic powder, fresh 2 tbsp fresh oregano finely chopped, or 1 tsp dried, 2 tbsp red wine vinegar, ½ tsp red pepper flakes, and 1 tsp kosher salt. Stir together, then slowly whisk in the 1 tbsp olive oil until fully combined. Taste and adjust 1 tsp kosher salt or 2 tbsp red wine vinegar as needed. Set aside at room temperature to let the flavors meld — at least 10 minutes.

Pull the brisket from the Refrigerator 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 Aluminum Foil for wrapping later in the cook.

Preheat your Smoker to 225–250°F and verify the temperature with a standalone Meat 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 Aluminum 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.

Transfer the steak to a Cutting Board and let it rest for 5 minutes — this is essential for juicy results. Do not skip this step.

Slice the steak thinly against the grain at a slight angle. This is key for tenderness, especially with Skirt Steak or Flank Steak.

Arrange the sliced steak on a platter and spoon a generous amount of chimichurri over the top. Serve the remaining chimichurri on the side. Enjoy immediately.