Trim the Brisket: Lay your brisket on a clean surface. Trim any excess fat from both sides, leaving about ¼ inch of fat to keep it juicy during the smoke.

Prepare the Rub: In a small bowl, mix the kosher salt, coarse ground black pepper, garlic powder, onion powder, paprika, and cayenne pepper (if using). This will be your flavorful rub.

Apply the Rub: Sprinkle the rub generously over the entire brisket. Pat it down to ensure the rub sticks. Be thorough – this is where the flavor happens!

Prepare Your Weber: Set up your Weber grill for indirect heat. If using charcoal, light it up in a chimney starter until the coals are white-hot. If you're using a gas grill, ignite one side and leave the other side off.

Soak Wood Chips: While the coals are heating, soak your wood chips in water for about 30 minutes. This helps create that wonderful smoky flavor.

Add Wood Chips: Once the coals are ready, add a handful of soaked wood chips directly onto the hot coals. This will create that delightful smoky aroma.

Place the Brisket: Put the brisket, fat side up, on the cool side of the grill, opposite the coals. This is where the magic happens, folks!

Close the Lid: Pop the lid on your Weber, ensuring the vent is on the opposite side of the coals. This way, the smoke will circulate around the brisket.

Keep It Low and Steady: Maintain a grill temperature of around 225°F. You might need to adjust the vents periodically to keep it steady. Remember, patience is key!

The Stall Begins: Around 160-170°F, your brisket might hit the infamous stall. Don't panic; this is normal. It's just the meat sweating it out.

Wrap It Up: When your brisket reaches an internal temperature of 165°F, it's time to wrap it in butcher paper or aluminum foil. This will help power through the stall.

Keep Smoking: Allow the brisket to continue smoking until it reaches an internal temperature of 200-205°F. This is when the collagen breaks down and it gets tender. It usually takes 6-8 hours, but it's worth the wait!

Rest Time: Carefully remove the brisket from the grill and let it rest, wrapped, for about 30 minutes. This lets the juices redistribute and keeps it moist.

Slice and Serve: Unwrap your masterpiece, slice it against the grain for maximum tenderness, and serve it up. Watch your guests' faces light up with joy!