To trim, cut the fat cap so that it's ¼-inch thick and trim any gray edges. Flip the brisket over and trim any excessive fat patches and silver skin.
Sprinkle salt and pepper all over the surface of the meat and fat cap. Smoke the brisket at 225 degrees until the internal meat temperature reaches about 160 degrees.
Remove the brisket and wrap it like a present in peach butcher paper. Put it back on the smoker and cook until the meat reaches an internal temperature of 200-205 degrees.
Let the meat rest for at least an hour. This allows the juices to settle on such a large piece of meat. When ready to carve, slice the brisket across the grain.