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Trim the hard fat from the brisket while it is still cool.
Remove as much soft fat as you like, I tend to remove most of it.
Season with equal parts of salt, coarsely ground black pepper and granulated garlic.
Get your smoker up to temp of 300°F.
Put the brisket on and leave for at least 2 hours before checking.
After 2 hours, if any of the bark is extremely dry, you can spritz with water.
Once internal temp of brisket reaches 170°F, boat it in a couple of layers of foil.
Once the brisket is probing tender, anywhere between 195°F and 210°F, take off the heat and wrap in a couple of layers of foil.
Wrap in some old towels and place in the cooler for 2 hours.
After the 2 hours, slice across the grain of the meat and enjoy.