Trim excess fat, leaving about a ¼-inch layer to keep the meat juicy. Remove any hard fat pockets between the flat and point. Pat the brisket dry with paper towels. Mix salt, pepper, and paprika in a bowl, then rub it generously over all sides of the brisket to form a visible crust.

Wrap the brisket in plastic wrap or place it in a covered container. Let it sit in the refrigerator for 12-24 hours to enhance flavor and tenderness.

Preheat your smoker to a steady 225°F (107°C). Use oak wood as the primary smoking wood for a bold, smoky flavor. If desired, add apple or cherry wood for a hint of sweetness. Place a large drip pan filled with 1-2 gallons of water under the grates to maintain humidity.

Place the brisket fat-side up on the smoker, away from direct heat. Insert a meat thermometer into the thickest part of the flat. Let it smoke undisturbed for at least 12 hours, maintaining a 225°F temperature. After 6-8 hours, check the internal temp. When it reaches 150-165°F (the stall)

Continue smoking until the internal temp reaches 195-205°F in the thickest part of the brisket. Check for doneness by probing the brisket-it should feel like a knife sliding through soft butter. Total cook time varies, but expect 1-1.5 hours per pound (about 18-22 hours for a 12-lb brisket).

Remove the brisket from the smoker and wrap it tightly in butcher paper or foil. Place it in an insulated cooler (without ice) and let it rest for 1-2 hours to redistribute the juices. Unwrap, then slice against the grain into ¼-inch thick slices. Sprinkle lightly with Maldon sea salt for an extra crunch.