The first step is to flip your brisket over so the fatty side is underneath. Start trimming and removing any silver skin or excess fat from the brisket. Once you have trimmed all of the fat and silver skin, flip the brisket back over with the fat side facing up. Ideally you would want to keep about a 1⁄4-inch layer of fat all over the brisket. You want to make sure that you don't trim too much, so keep some of it to act as a protective barrier during the long cook.
In a mixing bowl, mix the salt, pepper, and onion powder until you have a nice consistency. As a binder, rub the whole brisket with olive oil. Apply the seasoning evenly over one side of the brisket, from point to flat. Once that is complete, flip the brisket over again and repeat the same process.
Preheat your smoker to 265°F. We use oak, but you can use whatever hardwood you can get your hands on. Place the brisket on the smoker with the point side (thicker side) facing the fire box. Close the lid and don’t open it until the next 6-8 hours or until the thermometer reaches 165°F.
Next you are going to grab either butcher paper or newspaper, take your brisket, and place it in the middle. Wrap all the corners of the brisket making sure it is completely covered and fold it over twice with the brisket ending right side up. Place the wrapped brisket back on the smoker and do not remove until the brisket reaches an internal temperature of 203°F. Once you pull the brisket, allow it to rest for an hour before slicing it and serving.