Trim excess fat from the brisket, leaving a good layer for moisture and flavor.
Mix coarse salt and cracked black pepper, then generously rub the seasoning all over the brisket, ensuring an even coat.
Preheat your smoker or grill to a steady temperature of around 225°F, adding your wood chips to generate a smoky environment.
Place the seasoned brisket on the smoker grates, fat side up, and close the lid to begin slow cooking.
Spritz the brisket every hour with apple cider vinegar using a basting brush; this helps develop the bark and keeps the meat moist.
Maintain a consistent temperature in the smoker and add more wood chips as needed to keep a steady smoky aroma.
After about 6 hours, begin checking the internal temperature with a meat thermometer; when it reaches around 165°F, consider wrapping the brisket in aluminum foil to retain moisture.
Continue smoking until the internal temperature hits approximately 200°F, and the meat feels tender when tested with a probe.
Remove the brisket from the smoker, keep it wrapped, and let it rest for at least 20 minutes to allow the juices to redistribute.
Unwrap the brisket, then slice against the grain to reveal a deep, smoky crust with juicy, tender meat inside.
Serve your brisket slices with your favorite sides, enjoying the crackling bark and rich smoky aroma.
