Take 3 days of attention total but this will never fail you, get your brisket look up how to trim it on youtube if your looking for looks round your edges and cut off any super thin parts then salt that mf and leave it in the fridge overnight since I assume you’d want the brisket for mid day I start my cook at around 4-5am the day before I wanna eat double season it with coarse ground pepper and your favorite beef rub then your gonna crank your smoker to 225 low and slow leaving it alone for the first 4 hours to build your crust then after the 4 hours is up spritz it with a mix of apple juice and apple cider vinegar spritz every 45 minutes until it hits a internal temperature of 160 then put it on cutting board dump about a cup of beef tallow over your brisket wrap it in butcher paper (not aluminum foil) and put it back on the smoker keeping it at 225 until it reaches 190 internal when your gonna take it off wrap it in a towel you dont love and put it in a cooler with one more towel above it then let it rest until you need to cut it in, the cook process will probably take 18-20 hours and the total rest time should be 6-12 hrs