A great brisket starts long before it hits the smoker. Trim the fat cap to about a quarter inch, season generously with Bentley's Dream Brisket rub, and let it rest at room temperature while your smoker comes up to 225-250°F.
Patience is the real secret ingredient. Plan on roughly an hour per pound, and resist the urge to peek — every time you open the lid, you add to the cook time. Wrap in butcher paper once the bark sets and the internal temperature stalls around 165°F, then keep going until it hits 203°F and probes like butter.
Rest it for at least 45 minutes before slicing against the grain. That rest is what turns a good brisket into a great one.