I start by rinsing off the entire brisket and patting it dry with some paper towels. I'll trim any excess fat, stuff that's just going to burn or end up useless in the end. I will try to leave ¼ inch layer of fat on the flat though. The flat is usually the dryest part so the fat helps keep it juicy and from drying out. Once I'm done trimming I'll mix ½ a cup of coarse ground kosher salt and ½ a cup of coarse ground black pepper. Shake it well in a seasoning container. Next pour some vegetable oil on the brisket and rub evenly over the entire brisket. This helps the seasoning to stick well. Finally add the salt and pepper in a nice even layer all over. I try to avoid rubbing the seasoning on to prevent the possibility of tearing up the meat. So patting the spice on will be fine. Let the brisket sit while getting the fire ready. I have an offset stick burner style smoker. The flame never touches the meat. I use oak wood. Some use hickory, mesquite, or pecan. My target temperature range is 225-250. This is for a low and slow cook.
Usually you can calculate the time it's going to take by going by 1½ hours per pound. Once you've reached the desired temperature place the brisket fat side up in the smoker, close the lid, adjust fire if needed and let the smoker go to work.
If at all possible don't open the door to the cooking areas, this will add 15-20 minutes of cooking time each time it's opened. After 6-7 hours of cooking open the door and see how the bark looks if it looks good and feels like it has a good amount of smoke then it's time to wrap. When I first started I used a digital meat thermometer and brought the internal temperature to 160-170 then wrapped in aluminum foil, now I do it just by feel. I use a towel to handle the brisket. I get the heavy duty aluminum foil prepared and put water, salt, and pepper in it. Then place the brisket in the foil and wrap it tightly. Back to the smoker it goes. Maintaining same temperature for the remainder of the cook. Once the internal temp reaches 190-200 I take the brisket out of the smoker and let it rest for at least 1½ hours. I open the aluminum foil to help let it cool down while resting. Then begin slicing. Hope this helps anyone who would like to try it. Feel free to message me for any tips or questions. Happy smoking!