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.
1
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.
2
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.
3
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.
4