TRIM MOST OF THE FAT CAP OFF THE TOP AND REMOVE THE DECKLE, IF DESIRED.
MAKE THE RUB BY COMBINING SALT AND PEPPER IN A BOWL.
RUB THE BRISKET WITH S&P RUB, AND SET OUT AT ROOM TEMP WHILE YOU PREP YOUR SMOKER.
PLACE BRISKET ON SMOKER. EVERY HOUR, SPRAY WITH MOP SAUCE. WRAP AFTER BARK HAS FORMED.
ONCE BRISKET REACHES AN INTERNAL TEMP OF 200°F, PULL IT FROM THE SMOKER. REST IT FOR 30 MINUTES.