Remove brisket from the refrigerator and trim fat cap to ¼ inch thickness. Generously season all sides of your brisket with kosher salt and cracked black pepper.
Let rest on the kitchen counter while the smoker comes up to temperature.
Heat your smoker to 225F degrees, once the temperature has settled add post Oak and Applewood and place the brisket on the grill grate and close the lid. Smoke brisket until internal temperature reaches 165F degrees.
When the brisket reaches 165F wrap in butcher paper or aluminum foil and place back on the smoker and continue smoking until the brisket reaches an internal temperature between 200-205F degrees.
Remove from smoker and allow to rest 1-2 hours. (can be rested longer in a cooler).
After the brisket has rested serve by slicing the brisket across the grain. Serve with pickles, white bread, pickled red onions, and pickled jalapenos for an authentic Texas style brisket.