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1
Trim fat cap to 6mm thickness; pat brisket dry with paper towels.
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2
Combine salt, pepper, paprika, garlic powder, onion powder, and cayenne; massage evenly across entire surface, working rub into muscle fibers.
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3
Place brisket fat-side up on smoker grate; maintain 225°C (225°F) temperature throughout cook.
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4
Smoke for 5 hours over oak or hickory, maintaining steady thin blue smoke.
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5
Wrap brisket tightly in butcher paper when internal temperature reaches 68°C; continue smoking until flat reaches 88°C internal temperature (approximately 4 more hours).
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6
Remove from smoker and rest wrapped in towels for 20 minutes.
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7
Slice against the grain into 6mm strips; serve with drippings on the side.
