Place paper towels on a 11x13 baking sheet or large platter. Place the brisket on top.
Liberally season all sides of the brisket with kosher salt. Place in the fridge for at least 12 hours before smoking.
After 12 hours in the fridge, liberally season the packer brisket with garlic salt and black pepper on all sides. Press the seasoning into the brisket with your hands. I like to season the brisket so that you don't see any meat. If you don't want it spicy, don't use too much black pepper.Let rest and come to room temperature for about an hour.
While the brisket is resting, preheat your smoker to 250F. You can use any wood chips that you like.
Place your brisket fat side down in your smoker (no foil needed). Ensure the smoker has air flow. You may need to add wood chips every hour, so be sure to keep an eye on that. If you can keep the door closed during this process, that is best as it doesn't allow the smoke to escape.
Smoke your brisket for 30-60 minutes per pound, though I recommend aiming for 45-60 minutes per pound, or about 10-12 hours for a 12-14lb brisket.
Once your brisket has reached 190-210F internal temperature, it is time to remove it. Wrap the brisket in aluminum foil and let rest for at least an hour.
Slice the brisket against the grain and enjoy!
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Notes
Nutrition facts will vary depending on how much salt you use, how much fat you trim off, and how big your servings are. Read the blog post for lots of brisket-smoking tips!