Store your brisket in the refrigerator until you're ready to trim. Cold briskets are easier to work with. Ensure it's placed with the pointed end underneath.

Remove silver skin or excess fat from the flat muscle. Trim down the large crescent moon-shaped fat section until there's a smooth transition between the point and the flat. Trim any excessive or loose meat and fat from the point. Square the edges and ends of the flat, then trim the top fat cap to around ¼ of an inch thick across the surface of the brisket.

Mix salt, garlic, and pepper in a mixing bowl or empty spice container. Sprinkle evenly over the brisket on all sides.

Preheat your smoker to 225 degrees Fahrenheit using indirect heat and hardwood smoke. Place the brisket on the smoker with the point end facing the main heat source. Close the lid and smoke until the internal temperature reaches 165 degrees F, approximately 8 hours.

Roll out a large piece of butcher paper or foil on a work surface. Center the brisket in the middle and wrap it by folding the edges over each other to create a leak-proof seal. Return the wrapped brisket to the smoker, seam side down.

Close the lid on the smoker and maintain 225 degrees F. Continue cooking until the internal temperature of the brisket reads 202 degrees F in the thickest part, which typically takes 5 to 8 hours.

Remove the brisket to a large cutting board and allow it to rest for 1 hour. Slice both the point and the flat against the grain with a sharp knife before serving immediately.