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.

In a Mixing Bowl, whisk together the ⅓ cup low-sodium soy sauce, ½ cup beef broth low sodium, 1 tbsp Worcestershire sauce, 1 tbsp cornstarch, 1 tsp sugar, and freshly ground 1 tsp black pepper freshly ground until smooth and the 1 tbsp cornstarch is fully dissolved. Set aside.

Heat 1 tbsp of 2 tbsp vegetable oil divided in a Wok or Skillet over high heat until shimmering. Add the marinated 1 ½ lb flank steak sliced thin against the grain into strips in a single layer and sear without stirring for 1–2 minutes until browned on one side, then stir-fry for another 1–2 minutes until just cooked through. Transfer the 1 ½ lb flank steak sliced thin against the grain into strips to a plate and set aside.

Add the remaining 1 tbsp of 2 tbsp vegetable oil divided to the same Wok over high heat. Add the 1 medium yellow onion halved and sliced into half-moons and stir-fry for 2 minutes until slightly softened. Add the 1 large green bell pepper seeded and sliced into strips and 1 large red bell pepper seeded and sliced into strips strips and continue stir-frying for 2–3 minutes until tender-crisp. Add the 3 cloves garlic minced minced and cook for 30 seconds until fragrant.