Trim any excess fat off the brisket and remove the silver skin.
To create a rub for the brisket, combine salt, pepper, and garlic powder in a small bowl. Using your hands, rub all sides of the brisket generously. Allow brisket to marinate in the refrigerator overnight.
Add wood chips or chunks to the smoker. Preheat the smoker grill to 225°F and place the brisket inside.
Close the lid and let it smoke until the internal temperature of the brisket reaches 165°F (approximately 6-8 hours).
Wrap the brisket into a large piece of butcher paper and place it back on the smoker. Continue smoking for about 6 more hours, or until the internal brisket temperature reaches 195°F.
Remove the brisket from the smoker and let it rest for about an hour before serving.