Trim the brisket, removing excess fat and rounding off edges.
Mix salt and pepper, then apply an even coat over the brisket.
Preheat smoker to 250-275°F and set up a water pan.
Smoke for 5 hours, spritzing dry spots as needed.
Increase temperature to 275-300°F when brisket reaches 150-160°F.
Wrap in butcher paper at 170°F and continue cooking.
Remove when internal temperature reaches 200-205°F.
Rest in a cooler for at least 1 hour (preferably 2-4 hours).
Slice against the grain and serve.