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Remove the meat from your refrigerator for 1-2 hours before putting it on your smoker. Trim the fat while the meat is still cold, and then evenly season with salt and pepper. Meanwhile, preheat your smoker to 250°
After the smoker comes to temperature, place a water pan below the grates and pour a quart of hot water into it. Then, place the meat in the smoker chamber with the thickest end facing the heat source. If using a temp probe, insert it into the thickest part of the meat.
After 2 hours on the smoker, begin to spray the meat with apple cider vinegar every 45 minutes to an hour, to help keep it from drying out.
When the meat reaches an internal temperature of 160°, wrap it in butcher paper, with the basting liquid, and continue to smoke it until it reaches an internal temperature of 205°. If you want to finish the brisket flat in an oven, wrap with tight foil, along with the liquid, and finish it off in a preheated oven at 225°.
When the internal temperature of the brisket flat reaches an internal temperature of 205°, remove it from the smoker (or the oven) and allow it to rest, still wrapped, for a minimum of 30 minutes and up to 2 hours.