Trim the Brisket: Place the brisket on a large board. Trim excess fat until about a quarter inch remains on top. This helps protect the meat while allowing smoke to reach it. Square the edges so it cooks evenly.
Season the Meat: Mix salt and black pepper in a small bowl. Sprinkle the seasoning generously over all sides of the brisket. Press it in gently so it sticks. Let the brisket rest at room temperature for about 45 minutes.
Prepare the Smoker: Heat the smoker to 225 degrees Fahrenheit. Add wood chunks and fill the water pan. Clean steady smoke matters more than thick smoke here.
Start Smoking: Place the brisket fat side up on the smoker grate. Close the lid and let it cook slowly. Avoid opening the smoker often since steady heat keeps the meat cooking evenly.
Maintain Temperature: Check the smoker every hour. Add wood and water as needed. Keep the heat consistent. This slow stage builds bark and flavor.
Wrap the Brisket: After about 6 hours, the brisket will reach around 165 degrees internally. Wrap it tightly in butcher paper or foil. This step helps push through the stall and keeps moisture inside.
Finish Cooking: Return the wrapped brisket to the smoker. Cook until the internal temperature reaches about 203 degrees. The probe should slide in easily.
Rest Before Slicing: Remove the brisket and let it rest wrapped for at least one hour. Resting keeps the juices inside and improves texture.
Slice and Serve: Slice against the grain using a sharp knife. Serve immediately while warm.
