Trim the brisket by slicing the sides off and trimming the fat cap to a 1/4 inch thickness
Slather the bottom of the brisket with soy sauce and season with your favorite rub (I recommend a base layer of Smoke Trails BBQ Brisket Rub, then a light layer of kosher salt, followed by a very light layer of Smoke Trails Let's GOW! General Purpose BBQ rub)
Repeat on top side of brisket
Place two sheets of heavy duty extra-wide aluminum foil over top of eachother in a "+" sign format, place brisket on foil and roll foil outward until it forms a handle all the way around the brisket (Called "Foil Boating")
Place brisket on smoker with the point facing the firebox. On a pellet grill, place the brisket on the top rack with a full water pan below it
Smoke at 250 degrees f for 4-5 hours until brisket reaches around 145 degrees internal and starts to visibly sweat moisture. This may happen faster on a pellet grill
Increase temperatures to 300 degrees for the remaining 7 hours of the cook
When the brisket reaches 195 degrees internal, begin probing it for tenderness every 30 minutes. The brisket is done when the probe inserts and pulls out easily, you can push your fingers through the fibers in the bottom of the brisket (using cotton gloves under nitrile gloves), and the brisket reaches between 195-205 degrees.
Rest the brisket at room temperature for 2 hours or until the internal temperature drops to 140, then slice and serve.
Alternative method: If you have the ability to hold the brisket at 150 f, you can pull the brisket off the smoker at a lower temperature of around 195 and hold the brisket at 150 for 18-24 hours until lunch or dinner the next day. It will be slightly undercooked at 195 but the long hold will tenderize it.