While brisket is cold, trim excess fat, leaving about 1/4-inch fat cover. Give special attention to removing hard fat on the side, the underside and the area between point and flat.

Season brisket evenly with salt and pepper.

Set up smoker to 225°F. (We use hickory and apple wood). Cook 6 to 8 hours to achieve 165-170°F internal temperature.

Wrap brisket with foil or peach barbecue paper. Continue cooking in smoker or in oven set to 225°F, until brisket reaches 195°F internal temperature.

Remove from smoker or oven, open foil slightly to allow steam to vent. Rest for at least 2 hours in a portable cooler or on the counter.

To serve, separate the flat muscle from the point with a horizontal cut between the two. Slice thinly against the grain to serve.