Preparing the Pork Brisket:
Start by trimming any excess fat or silver skin from the pork brisket, if necessary.
Mix the 16-mesh black pepper and kosher salt in a bowl. The ratio of 2 parts black pepper to 1 part kosher salt will be the seasoning for the brisket.
Seasoning the Pork Brisket:
Evenly sprinkle the black pepper and kosher salt mixture over both sides of the pork brisket. Also, make sure to season the sides to ensure even flavor throughout the meat.
Fire up your smoker and shoot for 250-275 degrees Fahrenheit (120-135 degrees Celsius).
Arrange the charcoal or wood chunks to create indirect heat, and if your smoker has a water pan, fill it with water to maintain moisture.
Smoking the Pork Brisket:
Place the seasoned pork brisket on the smoker grates with the fatty side facing towards the fire, fat side up.
Close the lid and let the pork brisket smoke for about 3 hours or until the internal temperature reaches around 165 degrees Fahrenheit (74 degrees Celsius).
Wrapping the Pork Brisket:
Once the brisket reaches an internal temperature of 165 degrees Fahrenheit, remove it from the smoker.
Wrap the brisket tightly in aluminum foil, creating the foil boat method.
Place the wrapped brisket back on the smoker and continue cooking until the internal temperature reaches between 200-205 degrees Fahrenheit (93-96 degrees Celsius). This may take approximately 1.5 hours.
Once the brisket reaches the desired internal temperature, let rest until internal temperature drops down to about 145 degrees.
After the resting period, slice the pork brisket against the grain into thin slices. The meat should be tender and juicy.
Optionally, you can drizzle any extra lard or juices from the foil boat on top of the sliced brisket for added flavor and presentation.
Serve the smoked pork brisket with your favorite side dishes or as part of a barbecue spread.
