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.

Heat 1 tbsp extra-virgin olive oil in a large Skillet over medium-high heat. Add the diced 1 medium yellow onion finely diced and cook for 3–4 minutes until softened. Add the 4 cloves garlic minced and cook for 1 minute until fragrant. Add the 1 lb ground beef or ground turkey, breaking it up with a Wooden Spoon, and cook until no longer pink, about 5–6 minutes. Drain any excess fat.

Stir in the 1 can crushed tomatoes, 1 can crushed tomatoes, 1 tsp dried oregano, 1 tsp dried basil, ½ tsp red pepper flakes optional, omit if sensitive to spice (if using), 1 tsp kosher salt plus more for pasta water, and ½ tsp black pepper freshly ground. Reduce heat to medium-low and simmer for 8–10 minutes, stirring occasionally, until the sauce thickens slightly. Taste and adjust seasoning.

Add the drained 12 oz penne or rigatoni pasta or any short pasta to the Skillet with the meat sauce and stir to combine. Transfer the mixture to a lightly greased 9x13-inch Baking Dish. Scatter 1 cup of the 1 ½ cups shredded mozzarella cheese divided over the top, then sprinkle the ½ cup parmesan cheese freshly grated evenly, followed by the remaining ½ cup of 1 ½ cups shredded mozzarella cheese divided.