Preheat the smoker to 250°F using a strong-flavored wood.

Trim the brisket by removing silver skin and thick fat, leaving a ¼" fat cap.

Rub hot sauce all over the brisket to act as a binder for seasoning.

Rub coarse black pepper on the brisket to help build a bark.

Apply fajita seasoning generously on all sides and let rest for 30 minutes minimum or overnight in the fridge.

Place the brisket fat-side up directly on smoker grates.

Smoke at 250°F until it reaches an internal temperature of 170°F and the bark is firm (about 7–8 hours depending on size).

Transfer the brisket to a full steam pan. Top with butter pats and pour beef stock around the meat.

Cover tightly with foil and continue smoking until internal temperature reaches 200–209°F and brisket is probe tender.

Let brisket rest for at least 15–30 minutes in a warm place.

Strain drippings using a fat separator and reserve juices.

Chop brisket into bite-sized pieces and toss with some of the drippings.