Take the brisket from the refrigerator and trim it while cold. With the point facing down, remove silver skin and loose fat from the flat, trim the firm crescent of deckle fat into a smooth transition, tidy loose meat around the point, square the flat, then leave an even 1/4-inch fat cap across the top. The finished brisket should have rounded, streamlined edges and no thin dangling pieces likely to dry out.

Combine the coarse Kosher salt, coarse black pepper, and optional garlic powder in a bowl or empty spice container, then season every side of the brisket evenly. A consistent coat of coarse seasoning creates the foundation for a dark, peppery bark.

Heat the smoker to 225°F for indirect hardwood cooking and set the brisket on the grate with the point facing the main heat source. Smoke with the lid closed until the thickest area reaches 165°F, usually around 8 hours. The surface should look deeply browned and feel dry and leathery rather than wet or pasty.

Lay out a large sheet of butcher paper or foil, place the brisket in the center, and fold the wrap tightly around it before returning it to the smoker seam-side down. The brisket’s weight should hold the folded edges firmly against the meat.

Maintain the smoker at 225°F and continue cooking until the thickest part reaches 202°F, which can take another 5 to 8 hours. Begin checking for tenderness near the end of the cook instead of relying on temperature alone.

Move the brisket to a large cutting board and rest it for 1 hour before carving. Separate and slice the flat and point against their individual grain directions, then serve right away. The slices should feel tender and moist, with a bark that stays attached rather than crumbling away.