Combine salt, pepper, and garlic powder. Season brisket liberally, wrap in plastic, and let it set in fridge for a few hours.

Start smoker and bring it to 225° using the wood of your choice. I use pecan or oak.

Once your smoker has come up to temperature, put the brisket on with a drip pan underneath to catch drippings.

Once internal temperature has reached 165°, wrap brisket in foil and return to smoker.

Continue cooking until you reach internal temp of 195°-205° then let rest in cooler for at least an hour. Slice and serve.