Trim the brisket while it is cold. Remove the hard deckle fat entirely. Trim the fat cap on the flat down to exactly 1/4-inch to ensure it renders properly while protecting the meat. Round off any sharp corners to make the brisket aerodynamic; sharp edges will burn in the smoker.

Mix the coarse salt and 16-mesh black pepper in a shaker. Apply the rub evenly over the entire brisket, patting it in (do not rub). Ensure the edges are coated as well.

Prepare your smoker for indirect cooking at 250°F to 275°F. Use a clean-burning fire with thin blue smoke, preferably using Post Oak wood.

Place the brisket in the smoker, fat side up (or facing the heat source depending on your smoker's airflow). Smoke undisturbed for the first 3 hours to allow the bark to set.

After the bark has set, spritz the edges and any dry-looking spots with the 50/50 apple cider vinegar and water mixture every 45-60 minutes.

When the brisket reaches an internal temperature of about 165°F to 170°F and the bark is deeply mahogany and firmly set (it shouldn't scrape off with your fingernail), remove it to wrap.

Wrap the brisket tightly in two overlapping sheets of unwaxed pink butcher paper. Return the wrapped brisket to the smoker.

Continue cooking at 275°F until the brisket is probe tender. This means the thermometer slides into the thickest part of the flat with zero resistance, like room temperature butter. The internal temperature will typically be between 200°F and 205°F.

Remove the wrapped brisket from the smoker and let it rest at room temperature until the internal temperature drops to 160°F. Then, place it in an insulated cooler (without ice) for at least 2 hours to continue resting.

Unwrap the brisket and slice against the grain. Cut the flat into 1/4-inch slices (pencil thickness). Rotate the brisket 90 degrees when you reach the point, and slice the point into slightly thicker slices.