1 10-12-pound whole beef brisket, fat trimmed to 1/4" thickness
1/3 cup kosher salt
1/3 cup freshly ground black pepper
Season the meat an hour before preparing the grill, place brisket on a rimmed baking sheet. Mix salt and pepper in a small bowl and season the meat all over (it should look like sand stuck to wet skin but without being cakey). Let meat sit at room temperature for 1 hour.
Heat Smoker to 250 degrees.
Place the brisket, fat side up on the smoker. Close lid. Rotate and flip meat every three hours to maintain an even color and bark. Cook until the internal temperature reaches 200 degrees (10-12 hours).
Serve with Carolina style BBQ sauce