Starting on the fat side, season the brisket liberally to have a pretty good crust on it. Flip it over and do the same on the other side. Leave it for couple of minutes to get the seasoning melt into the brisket.
Prepare the smoker and set it up around 275 to 300 degrees, you can use any kind of pit.
Place the Brisket on the pit and add pecan wood to the fire for smoke, you can use any kind of wood. After 2 hours, check the brisket, make sure to add a stick of wood every 45 minutes to maintain the right temperature and the smoke. After another 3 hours, remove the Brisket from the pit, wrap it using a butcher paper. Tuck it and roll it up tight.
Before putting it back on the pit, put a probe in it through the paper about halfway down in the brisket. Put it back in the pit and make sure to maintain the right temperature. Cook it until the internal temperature reaches 204 degrees.
Once it reach the right internal temperature, remove it from the pit and let it rest inside a dry cooler for about 2 hours and it's ready for a perfect bite.