Dry brine the brisket. To do so, sprinkle both sides and the edges of the brisket with sea salt. Place the brisket in a large casserole dish or on a cooling rack and refrigerate at least 12 hours, ideally 24 to 48.

When you’re ready to smoke, preheat the smoker to 225 degrees F.

Place the meat on the smoker fat-side down, then replace the lid. Allow the meat to smoke, undisturbed for 6 to 9 hours (depending on the size of the brisket...more on that later).

Once the brisket has a deep red-brown finish on the outside and the fat appears caramelized, remove it from the smoker and double wrap it in foil. Place the brisket back on the smoker and continue cooking for an additional 3 to 5 hours, or until the internal temperature of the meat reaches 205 degrees F.

Remove the brisket from the smoker and allow it to rest at least 30 minutes before slicing and serving.