Trim the fat off the brisket, leaving about ¼ inch fat cap on top.

Make a dry rub mixture of 60 percent kosher salt, 40 percent coarse black pepper. (You will likely need up to ½ cup of rub.)

Evenly sprinkle the rub on the brisket, make sure you get all the sides for maximum bark formation. Let the rubbed brisket stand in room temperature for about 30-45 minutes.

Use hickory or oak wood in your smoker. Heat smoker to 250F degrees. Place the meat fat side up. Close the lid. Do not open unless you have to add more wood or charcoal. If you do open, spray the brisket with apple cider vinegar. Make sure not to spray the rub off.

Watch your temperature and maintain 250F and smoke for 6-7 hours or until the bark is brown/mahogany. Remove brisket and wrap tightly in butcher paper or aluminum foil.

Smoke for another 5 hours or until the flat is tender. If using a thermometer, about 200F.

Remove brisket and let it rest at room temperature for 1-2 hours. (For longer hold times, place wrapped brisket in an ice cooler and remove 30 minutes before serving.)

Slice brisket against the grain. When you get to the fatty portion, turn the brisket 90 degrees and then slice from sides. (The grain direction switches)

Sauce is unnecessary.