Trim outer fat of brisket to about ¼ inch in thickness. Rub the entire brisket with salt and pepper.
Fire up your smoker or pellet grill according to directions using your preference of wood and bring the temperature up to 225°F according to manufacturer's directions.
Place the brisket in the smoker and cook until the internal temperature reaches 165°F. This can take between 5-7 hours, so begin checking on the early side.
Remove the brisket from the smoker and wrap with butcher paper and then foil. Make sure to crimp the foil so it’s sealed completely around the brisket.
Place back in the smoker until the internal temperature reaches 200°F, which could take another 3-5 hours.
Pull the brisket out of the smoker and let it rest for 20 minutes. The brisket should have some bounce to it when you tap it with a knife.
Slice against the grain and serve while hot.