• Trim brisket according to my guide linked above.

  Overall just remove hard fat that won't render, remove thin edges, and trim fat cap down to 1/4-1/2" thick
• Once trimmed, season each side in layers. Start with the salt, then the pepper, then the seasoned salt. Repeat this on the other side.
  1 tbsp diamond crystal kosher salt, 1 tbsp 16 mesh black pepper, 1 tbsp seasoning salt
• Get smoker to 225-250F.
• Put brisket on indirect with the fat side facing the heat source. On my weber kettle, that's fat side UP.

  Use your favorite hardwood. I used post-oak and added new wood every 45-60 minutes.
• Once the thickest part of the flat reaches ~170-180F, grab 2 sheets of aluminum foil (roughly an arms length.
• Put the brisket fat side up in the center of the foil and crumple around the edges of the brisket. Leave the fat cap exposed.
• Return to smoker or kitchen oven set to 250F.

From Here You have 2 Options

• 1. Smoke the brisket to complete probe tenderness (~195-205F) internal. Then rest on the counter or in your kitchen oven (while off) for 2 hours or until the internal temperature is 150-160F. Then slice and enjoy!
• 2. Cook the brisket until the internal temperature is 190F in the thickest part of the flat. Then transfer to your kitchen oven or smoker set to 175F without a rest. Cover the top of the boat with more foil so it's completely covered and then hold overnight for 12-16+ hours. The next day take out of the oven, slice, and enjoy!