Preheat smoker to between 200-225 degrees F.
Trim Brisket removing any discolored or excess fat. Make sure to leave at least 1/4 inch of fat on the top fat cap.
Season agressivly with dry rub of choice. and place on the pit fat side down with the thickest part of the brisket nearest to the heat source.
Smoke brisket for at least 4 hours before checking temperature and color. Once brisket reaches an internal temperature above 160 degrees F. check the bark. If you want to wrap with butcher paper now would be the time. otherwise continue smoking
If you wrapped the brisket you can raise the temperature to as high as 275 to finish the the cook. Once the brisket has reached an internal tempeature of 200 degrees F you will want to begin checking for tenderness.
Once brisket is done let it rest wrapped in a towel in a cooler for at least 1 hour until the internal temp lowers to around 160 degrees f.
Slice the brisket against the grain cutting slices about a 1/4 inch thick. if brisket slices are crumbling cut thicker, if brisket seems tough make thinner cuts.