Smoked brisket finished overnight in a 195F oven

Trim the brisket and season with salt and pepper.

Smoke over oak a couple of hours at 200.

Then a couple of hours at 225.

Then a couple of hours at 250.

Then 275 to 285 until it is time to wrap.

Insert a wireless probe in the center of the brisket to track the internal temperature through the whole cook.

Let the top fat render and the meat sweat out more water through the end of the stall; wrap at about 180 internal.

At about 8 hours, with the probe reading 179.9, wrap in butcher paper with a little beef tallow.

Put the wrapped brisket straight into a kitchen oven set to 195 degrees Fahrenheit and leave it overnight, 12 hours.

Separate the point and flat and slice.

Variation: To avoid overcooking the point, cut the oven time to 8 to 10 hours at 195, or drop the oven to 185 and keep 12 hours.