3-2-1 smoked brisket

Trim the brisket and season with salt, pepper and a little all purpose seasoning.

Light charcoal and wood chunks in the drum smoker.

Put the brisket on fat side down, smoker at about 300 degrees, and cook 3 hours unwrapped; check after about an hour (112 internal at 1 hour 15) for color and fat rendering.

Keep the smoker at about 325F, fat side down to keep rendering the fat; about 145 internal at 2 hours 15.

At 3 hours, internal in the 170s, wrap in aluminum foil, fat side up, and cook 2 hours at about 325F (320 to 330).

At about 205 to 206 internal, unwrap and return fat side up, unwrapped, for 1 more hour to firm the bark.

Wrap loosely in foil and let it cool to about 145 degrees before slicing; no overnight rest.

Slice the flat, the point and a burnt end.