Begin by removing the wet-aged brisket flat from its packaging. Pat it dry thoroughly with paper towels and place it on a cutting board. Trim off any excess fat using a sharp knife, although brisket flats typically have minimal fat.

Drizzle a light coating of kosher salt followed by a light coating of coarse pepper onto one side of the brisket. Use your hand to pat the seasonings onto the meat to ensure they adhere. Flip the brisket and repeat the seasoning process on the other side, ensuring to season the edges as well. Adjust the amount of seasoning according to your preference, adding more if desired, especially if you prefer a more peppery flavor.

Allow the seasoned brisket to rest at room temperature to remove any chill while you prepare the smoker.

Preheat your smoker to 275 degrees Fahrenheit (140 degrees Celsius) using oak or hickory wood, supplemented with mesquite chips for additional smoke flavor. It is recommended to start smoking at 225 degrees Fahrenheit (107 degrees Celsius) for the first 30 minutes, then increase the temperature to 250 degrees Fahrenheit (121 degrees Celsius) for another 30 minutes. Finally, allow the temperature to stabilize at 275 degrees Fahrenheit (135 degrees Celsius). This gradual increase in temperature prevents the meat from being shocked by intense heat and minimizes sweating.

Once the smoker is ready, place the brisket flat on the grate with the fat side facing up. Smoke the brisket until the internal temperature reaches 195 degrees Fahrenheit (90 degrees Celsius).

If wrapping the brisket in butcher paper, continue smoking until the internal temperature reaches 175 degrees Fahrenheit (80 degrees Celsius) on a meat thermometer. Tear off a large sheet of butcher paper, wrap the brisket flat tightly, ensuring it is sealed well to prevent unwrapping. Return the wrapped brisket to the smoker, seam side down, and continue smoking until the internal temperature reaches 195 degrees Fahrenheit (90 degrees Celsius).

Once the brisket reaches the desired internal temperature, remove it from the smoker and allow it to rest for approximately 30 minutes at room temperature. Alternatively, you can hold it in a faux cambro for up to 4 hours to keep it warm.

After resting, slice the brisket flat against the grain to ensure tenderness. Serve the sliced brisket with accompaniments such as sliced onions, white bread, and jalapenos for a delicious meal.