Put the brisket on a work surface so that the fatty side is against the table.  Remove any silver skin and excess fat cap from the brisket.

Turn the brisket over (fat side face up) and trim the fat from the brisket and connective tissue. Leaving approximately ¼ inch of layer of fat on the brisket.

In a small bowl, stir together the pepper, salt, garlic powder and onion powder.

Season both sides of the brisket with the pepper, salt and garlic powder (if using). Pat the seasonings into the brisket so that it stays.

Let the brisket sit at room temperature with the seasoning mixture on.

Preheat the smoker to 225 degrees Fahrenheit. Keep the brisket chilled until you are ready to trim it.

Place the brisket into the smoker directly on the grill grates. Place with the point end (thicker side) of the brisket pointing the fire box (heat source) in the smoker and close lid.

Close the smoker and let the brisket smoke for 6-8 hours. Smoke until the brisket reaches an internal temperature of 165 degrees Fahrenheit.

Place the brisket in the center of a large piece of butcher paper.  Fold in the sides and wrap the brisket until it’s completely covered with the butcher paper.

Place the wrapped brisket (fat side up) back into the smoker with the seam of the butcher paper down so that it does not unwrap while cooking.

Cook for 4-6 more hours (make sure the smoker maintains a temperature of 225 degrees F) until the brisket reaches an interval temperature of 202 degrees Fahrenheit in the thickest part of the meat.

Remove the brisket from the smoker.  Let it rest, still covered, for 2 hours.

Unwrap the brisket, slice the brisket thinly against the grain and then it's ready to serve and enjoy.