1 package of brisket (16 to 18 pounds)
1/2 cup dill pickle juice
1/4 cup Dijon mustard (optional)
Coarse sea salt
freshly cracked black peppercorns
Hot red pepper flakes

1. Trim the brisket, leaving a 1/4" thick cap of fat on top. Place the brisket on a sturdy baking sheet.

2. Mix the pickle juice and mustard, if using, to make a thin paste. Squirt or brush this mixture on the brisket on all sides, slathering it over the meat. Generously season the brisket on all sides with salt, pepper, and hot red pepper flakes.

3. Set up your smoker following the manufacturer's instructions and preheat it to 225 degrees. Add the wood as specified by the manufacturer.

4. Place the brisket fat side up in your smoker. Cook until the outside is darkly browned and the internal temperature is about 160 degrees, about 10 hours, replenishing the charcoal and wood as needed.

5. Wrap the brisket fat side up in your smoker (nonplasticized, please). Return it to the smoker. Continue cooking for 2 to 4 hours depending on the size of the brisket. You will need to unwrap it to check it. When cooked, the brisket will be tender enough to pull apart with your fingers, with a internal temperature of about 195 degrees.

6. Transfer the brisket to an insulated cooler. Let rest 1 to 2 hours. Unwrap the brisket and transfer to a cutting board, reserving any juice that accumulate in the butcher paper.

7. To serve, tri off any burnt edges and dice. Trim off and discard any large lumps of fat. Holding your knife parallel to the cutting board, cut the top section off the brisket flat. Scrap away and discard any fat between them. Lay the top section atop the flat, rotating it so the grain of the meat lines up with that of the flat. Cut crosswise into 1/4" slices and serve with brisket juices.

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