Trim the brisket to remove excess hard fat, leaving about a 1/4-inch fat cap and ensuring a uniform thickness for even cooking. Prepare the rub by mixing coarse black pepper, kosher salt, garlic powder, onion powder, and paprika; then generously apply the rub to all surfaces of the brisket and let it sit at room temperature for 30-60 minutes while you prepare your smoker.

Preheat your smoker to a constant temperature of 250-275°F (120-135°C), using oak or pecan wood chunks for a classic Texas BBQ flavor.

Place the brisket, fat-side up, directly on the smoker grates, inserting a probe thermometer into the thickest part of the flat and closing the lid to begin the smoking process. Maintain a consistent smoker temperature between 250-275°F, spritzing the brisket every 60-90 minutes with a mixture of apple cider vinegar and water to keep it moist and promote a good bark, until the internal temperature reaches 165-175°F and a dark, flavorful bark has formed.

Carefully remove the brisket from the smoker and wrap it tightly in butcher paper or aluminum foil, adding a splash of liquid like beef broth before sealing to maintain moisture, then return the wrapped brisket to the smoker. Continue cooking the wrapped brisket until its internal temperature reaches 200-205°F and it probes "DPR" (DPR: Done, Probe, Resistance) like butter in all sections, indicating optimal tenderness.

Once the brisket reaches the desired tenderness, remove it from the smoker while still wrapped and let it rest on a counter or in an insulated cooler for at least 2-4 hours, or even longer (up to 6 hours), to allow the juices to redistribute and for optimal tenderness and moisture retention.

Unwrap the rested brisket, reserving any accumulated juices, then slice the flat against the grain into pencil-thick pieces and chunk the point for serving. Serve the brisket immediately as a main dish with your favorite BBQ sides, such as coleslaw, potato salad, or cornbread, and offer any reserved juices on the side for drizzling.