Prep Time: 1 hour
Cook Time: 11-13 hours
Rest Time: 1-2 hours
Total Time: 14-16 hours
Remove the brisket from the bag and rinse with white vinegar then rinse with water.
Dry completely using paper towels and inject with 1 cup of Smoking Spritzer.
Slather generously the brisket with yellow mustard. Rub generously with Smoking Rub.
Prepare the smoker at 250 degrees using 1 Chimney of pure lump charcoal fully lit and one chimney of pure lump charcoal unlit.
Make sure the water pan is full and adjust vents until smoker is between 225 and 250 degrees.
Place brisket on the smoker fat side up and brush Smoking Spritzer over the top.
Every hour check smoker temp, squirt with BBQ Spritzer and add a handful of wood chips.
3 hours into the cook flip the brisket fat side down and squirt with Spirtzer.
6 hours into the cook flip the brisket fat side up.
Restock water pan and add lump charcoal as necessary.
Adjust vents until smoker settles between 225 and 250.
Also at 6 hours into the cook wrap heavy duty foil around the last 3-4" of the tip of the flat to prevent it from drying out.
At 8 hours into the cook check the internal temperature every hour as well as apply spritzer and wood chips.
At 11-13 hours. When internal temps is between 190-195, do a fork test and if fork slides easily into brisket, it is done.
You will now want to let the brisket rest for 1-2 hours before slicing and serving.
You can also put the hot brisket into an Omaha Steaks cooler lined with foil and hold the brisket for up to 6 hours before serving. It will stay hot.
Ingredients (Makes 2 Cups)