Prepare the brisket:

Start by trimming the brisket. Remove excess fat, leaving about 1/4 inch of the fat cap on top. Trim any silver skin or tough membranes.

Apply a thin layer of yellow mustard to the breast. This will act as a binder to help the seasoning stick to the meat.

Season the Brisket:

In a small bowl, mix together the kosher salt, black pepper, garlic powder, onion powder, paprika, and cayenne pepper.

Generously coat the entire brisket with the seasoning mix, ensuring even coverage on all sides. Let the brisket sit at room temperature for about 30 minutes to allow the rub to penetrate the meat.

Preheat the smoker:

Preheat your smoker to 225°F (107°C). If using wood chips or chunks, soak them in water for about 30 minutes before placing them in the smoker to ensure a steady release of smoke.

Choose your wood: hickory for a strong, smoky flavor, oak for a medium smoke, or mesquite for a bold, earthy taste.

Smoke the brisket:

Place the breast in the smoker, fat side up, to allow the juices to baste the meat as it cooks. Insert a meat thermometer into the thickest part of the brisket to monitor the internal temperature.

Close the smoker lid and maintain a steady temperature of 225°F. Smoke the brisket for about 6-8 hours, or until it reaches an internal temperature of 165°F (74°C).

Wrap the Brisket:

Once the brisket reaches 165°F, remove it from the smoker. Wrap it tightly in butcher paper or aluminum foil to lock in moisture and continue cooking.

Return the wrapped brisket to the smoker and continue smoking until the internal temperature reaches 203°F (95°C). This could take another 4-6 hours, depending on the size of your brisket.

Rest the Brisket:

Remove the brisket from the smoker and let it rest, wrapped, for at least 1 hour. This allows the juices to redistribute throughout the meat, ensuring a tender, juicy brisket.

Slice and Serve:

After resting, unwrap the brisket and slice it against the grain into 1/4-inch-thick slices. Serve the smoked brisket with your favorite barbecue sauce, coleslaw, or baked beans.