• Fire up your smoker to 225°F (107°C). Be sure to set your smoker up for indirect heat.

Trim

• Place the brisket on a large cutting board and position it so the flat is on top
• Remove any silver skin or excess fat from the flat muscle. Trim until the fat is smooth between fat and point.
• Trim excess fat from the point. Trim the ends of the flat to form a square-like shape.
• Turn the brisket over and trim the fat cap to approximately ½-inch thick across the brisket surface

Season

• Apply kosher salt and black pepper seasoning generously across the brisket, covering all sides evenly

Smoke

• Once smoker is at 225°F, add your hickory wood chips to coals or wood tray
• Place brisket on smoker, fat-side up. Close the lid and smoke until the meat internal temperature reaches 150°F (65°C)
• (Optional) Remove brisket from smoker and arrange on aluminum foil sheet (or butcher paper). Tightly wrap foil around around brisket. Double wrap to ensure the foil is as airtight as possible.
• Place brisket back in smoker and increase cooking temperature to 250°F (120°C). Smoke until meat internal temperature is 195°F (90°C).
• Remove your brisket from the smoker and wrap in towel or extra foil. Leave to rest for 60 minutes on a large cutting board.
• Remove brisket from foil and slice against the grain to serve. Pay attention to contrasting grain direction in point and flat.