Using a sharp knife, trim the fat cap to 1/4-inch thickness, removing any hard fat. Trim the thin layer of meat and fat from the flat side to create a uniform shape. Remove the large pocket of deckle fat between the point and flat.

Combine salt and pepper. Apply an even, heavy coat all over the brisket, pressing it into the meat. Let sit at room temperature for 1 hour before smoking.

Heat your smoker to 225°F (107°C) with clean burning oak wood. Aim for thin, blue smoke, not thick white smoke.

Place brisket fat side up (or down depending on smoker) on the grate. Insert a meat thermometer into the thickest part of the flat. Smoke for 5–6 hours, or until internal temperature reaches 150–160°F and a dark bark forms. Spritz with apple cider vinegar every hour if desired.

Lay out a large sheet of pink butcher paper. Remove brisket, place in center, and wrap tightly like a burrito. Return to smoker and increase heat to 250°F (121°C). Cook until internal temp reaches 200–203°F in the flat, about another 5–7 hours. (USDA safe minimum internal temperature for beef is 145°F; brisket is cooked higher for tenderness.)

Remove brisket, still wrapped, and place in a cool (empty) cooler or wrapped in towels for at least 1 hour, up to 3 hours. Unwrap, separate the point from the flat. Slice the flat against the grain into pencil-thick slices. Chop or slice the point.