Trim the beef brisket, leaving a uniform 1/4-inch fat cap on one side, then generously season all surfaces with a 50/50 mixture of coarse black pepper and coarse salt.

Preheat your smoker to a consistent temperature between 225-275°F (107-135°C), then place the seasoned brisket fat-side up or towards the main heat source and smoke until its internal temperature reaches 165-175°F (74-79°C). During the smoking process, spritz the brisket with water every 1-2 hours after the initial few hours to maintain moisture.

Once the brisket reaches the desired internal temperature (165-175°F / 74-79°C), wrap it tightly in butcher paper or foil and return it to the smoker, cooking until the internal temperature reaches 200-205°F (93-96°C) and the meat is probe-tender. After cooking, allow the wrapped brisket to rest in an insulated cooler for 2-4 hours before slicing it against the grain for serving.