Trim the brisket of excess hard fat, leaving about 1/4 inch of fat on the flat for moisture, then generously season all surfaces with the coarse black pepper and kosher salt. Allow the brisket to sit at room temperature for about an hour before smoking.

Preheat your smoker to a consistent temperature between 225-275°F (107-135°C), using oak wood for a traditional Texas flavor. Place the seasoned brisket fat-side up on the grates and smoke for approximately 6-8 hours, or until a dark, flavorful bark has formed.

Once the bark is set, wrap the brisket tightly in unbuttered butcher paper or heavy-duty foil to retain moisture and continue cooking until it reaches an internal temperature of 200-205°F (93-96°C) and is probe-tender. After removing from the smoker, rest the wrapped brisket in an insulated cooler for at least 2-4 hours before unwrapping and slicing against the grain for serving.