Season the brisket generously with salt and pepper the day before you plan on cooking it. Refrigerate the brisket overnight, then remove the meat from the refrigerator about an hour before you're going to cook it.
Heat a smoker to 225 degrees F and cook the brisket for 6 hours. Remove the brisket from the smoker, wrap it in aluminum foil and return it to the smoker for an additional 4 hours. Rest the meat for 15 minutes before serving.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Snow's BBQ, Lexington, TX