Step 1: Trim the brisket by removing the hard fat and squaring off the edges for better airflow. Leave about 1/4 inch of fat cap.
Step 2: Mix the salt and pepper in a shaker and coat the entire brisket evenly, ensuring you cover the sides and ends.
Step 3: Preheat your smoker to a steady 225°F (107°C) using wood chunks or logs for flavor.
Step 4: Place the brisket on the smoker with the fat cap facing the heat source. Insert a meat probe into the thickest part of the flat.
Step 5: Smoke the brisket until the internal temperature reaches approximately 165°F and the bark is well-established.
Step 6: Remove the brisket and wrap it tightly in pink butcher paper, optionally adding a few spoonfuls of beef tallow over the meat before sealing.
Step 7: Return the wrapped brisket to the smoker and continue cooking until the internal temperature reaches 203°F and the meat feels 'probe tender' like butter.
Step 8: Remove from the smoker and let the brisket rest in an insulated cooler for at least 2 to 4 hours before slicing against the grain.