Trim the brisket to remove excess hard fat, leaving about 1/4 inch of fat cap for moisture.

Combine all dry rub ingredients: black pepper, kosher salt, smoked paprika, garlic powder, and onion powder.

Generously apply the rub all over the brisket, ensuring it's evenly coated, then let it rest in the refrigerator for at least 4 hours, or preferably overnight.

Preheat your smoker to a consistent 250°F (120°C) with your preferred wood (oak or hickory are recommended for Texas-style brisket).

Place the brisket fat-side up on the smoker, inserting a probe thermometer into the thickest part of the flat.

Maintain the smoker temperature and cook until the internal temperature reaches 165-170°F (74-77°C), which typically takes 6-8 hours; spritz every 2-3 hours with basting liquid to keep it moist.

Once the brisket forms a good bark and reaches the target temperature, wrap it tightly in butcher paper or aluminum foil and return it to the smoker.

Continue cooking until the internal temperature is between 200-205°F (93-96°C) and the brisket is probe-tender, which usually takes an additional 4-6 hours.

Remove the brisket from the smoker and let it rest, still wrapped, in an insulated cooler or oven (turned off) for 2-4 hours to allow juices to redistribute.

Unwrap the brisket and slice it against the grain, serving immediately with your favorite BBQ sides.