I season with kosher salt and 16 mesh pepper. Cook times vary by smoker & brisket size.

I crutch the brisket in butcher's paper around 165⁰F, and cook it until 203⁰-205⁰F. Then I take the wrapped brisket and wrap that around old bath towels before placing inside a cooler. It can take 4-6+ hours to get to carving temp.

Patience is key. I think the rest is one of the most underrated steps. It helps to retain all those delicious juices.

Really not much to it other than practice practice practice. I'm still learning, but each cook gets better!