Trim the brisket and leave about a 1/4" fat cap. If you're smoking a packer brisket, I will also remove some of the big vein of fat that runs between the point and flat. The rub is 50/50 kosher salt and coarse grain black pepper. Get your smoker up to 225-275 depending on how much of a hurry you're in. When it hits the stall around 155-160 or so (you will know), wrap in pink butcher paper for the remainder of the cook. Cook until about 200+ or more importantly until the temp probe encounters no resistance - could be from 195 up. This part is very important - it needs to rest after you pull it off. I usually leave it wrapped in the butcher paper and cover it with foil. wrap the whole thing in a towel and put in a cooler for an hour up to 4 hours or so. If you're making burnt ends, that is another step.