Trim the brisket, leaving about ¼-inch of fat on the fat cap to keep the meat moist during smoking.

Generously apply kosher salt all over the brisket, pressing it into the meat.

Preheat your smoker to 225°F (107°C), using oak or hickory wood for a traditional Texas-style flavor.

Place the brisket fat-side up on the smoker grates.

Insert a meat thermometer into the thickest part of the brisket to monitor internal temperature.

Smoke the brisket at 225°F (107°C) until it reaches an internal temperature of 165°F (74°C). This typically takes about 6-8 hours.

Once the brisket reaches 165°F (74°C), remove it from the smoker.

Wrap the brisket tightly in butcher paper or aluminum foil to retain moisture and continue cooking.

Return the wrapped brisket to the smoker.

Continue smoking until the internal temperature reaches 203°F (95°C), which usually takes an additional 4-6 hours.

Remove the brisket from the smoker and let it rest, still wrapped, in a cooler or warm oven for at least 1 hour. This allows the juices to redistribute, resulting in a more tender and flavorful brisket.

Unwrap the brisket and place it on a cutting board.

Slice against the grain into ¼-inch thick slices.

Serve