Trim the brisket to remove excess hard fat, leaving about 1/4 inch of fat on the cap. Remove any thin, flappy pieces that might burn.

Combine coarse black pepper, kosher salt, and garlic powder (and paprika if desired) to create the rub. Apply the rub generously to all sides of the brisket, pressing gently to adhere.

Let the brisket sit at room temperature for 30 minutes to an hour, or refrigerate overnight for deeper flavor.

Set up your smoker for indirect heat, maintaining a consistent temperature of 250°F (120°C). Add wood chunks (oak, pecan, or hickory) for a clean, thin blue smoke.

Place the seasoned brisket fat-side up (or down) in the smoker. Insert a meat thermometer into the thickest part of the flat, avoiding fat pockets, and close the lid.

After 3-4 hours, or when the bark is dark and set, spritz the brisket every 45-60 minutes with apple cider vinegar or beef broth to maintain moisture and develop bark.

When the internal temperature reaches 165-175°F (74-79°C) and plateaus, remove the brisket from the smoker. Wrap it tightly in two layers of unwaxed, food-grade butcher paper.

Return the wrapped brisket to the smoker and continue cooking at 250°F (120°C). Monitor the internal temperature, aiming for 203-205°F (95-96°C), but prioritize tenderness; the brisket is done when a thermometer slides in easily like warm butter.

Once tender, remove the wrapped brisket from the smoker. Place it in a cooler or an oven set to 150-170°F (65-77°C) to rest for a minimum of 2-4 hours, or up to 6 hours for maximum juiciness.

After resting, unwrap the brisket and place it on a large cutting board. Separate the flat from the point along the fat seam. Slice the flat against the grain into 1/4 to 1/2-inch slices. The point can be cubed for burnt ends or sliced. Serve immediately.