Smoker:

Prepare the brisket: Trim excess fat from the brisket and apply a dry rub or marinade of you choice.

Preheat the smoker: Preheat your smoker to a temperature range of 225°F to 250°F (107°C to 121°C).

Add wood chips: Soak wood chips or chunks in water for about 30 minutes, then place them in the smoker box or directly on the charcoal if you're using a charcoal smoker. The wood chips will create smoke and add flavor to the meat.

Place the brisket: Put the seasoned brisket on the smoker grates, fat side up. Close the lid to maintain a steady temperature.

Monitor the temperature: Use a meat thermometer to keep an eye on the internal temperature of the brisket. It is generally recommended to cook the brisket until it reaches an internal temperature of 195°F to 205°F (90°C to 96°C) for a tender and flavorful result.

Let it rest: Once the brisket reaches the desired temperature, remove it from the smoker and let it rest for about 30 minutes before slicing and serving.

Grill:

Prepare the brisket: Trim excess fat and apply your choice of dry rub or marinade.

Preheat the grill: Preheat one side of the grill to medium-high heat for direct grilling and leave the other side unlit for indirect grilling.

Sear the brisket: Place the brisket on the hot side of the grill and sear it for a few minutes on each side to develop a nice crust.

Move to indirect heat: Once seared, move the brisket to the cooler side of the grill and close the lid. Maintain a temperature of around 225°F to 250°F (107°C to 121°C) by adjusting the grill vents.

Monitor the temperature: Use a meat thermometer to monitor the internal temperature of the brisket. Cook it until it reaches an internal temperature of 195°F to 205°F(90°C to 96°C) for optimal tenderness.

Rest and slice: Remove the brisket from the grill, let it rest for about 30 minutes, and then slice it against the grain before serving