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Prepare the brisket: Pat the beef brisket dry with paper towels. In a small bowl, combine the coarse black pepper and kosher salt to create a rub. Generously apply the rub all over the brisket, ensuring an even coating on all sides. Allow the brisket to sit at room temperature for 30 minutes.

Preheat your smoker to 225°F. Once the smoker is at temperature, add the soaked wood chunks to the charcoal or wood chip tray.

Place the brisket fat-side up on the smoker grates. Smoke the brisket for approximately 6-8 hours, or until the internal temperature reaches 165°F. Maintain a consistent smoker temperature throughout this process.

Prepare the spritz: In a spray bottle, combine the apple cider vinegar and water.

Once the brisket reaches 165°F, remove it from the smoker. Wrap the brisket tightly in butcher paper or heavy-duty aluminum foil. Before sealing, spritz the brisket generously with the apple cider vinegar and water mixture.

Return the wrapped brisket to the smoker. Continue to cook at 225°F for another 4-6 hours, or until the internal temperature reaches 200-205°F and the brisket is probe-tender (a skewer should slide in with very little resistance).

Once cooked, remove the brisket from the smoker. Keep it wrapped and let it rest on a cutting board or in a cooler (without ice) for at least 1 hour. This resting period allows the juices to redistribute, resulting in a more tender and moist brisket.

Unwrap the brisket. Using a sharp slicing knife, separate the flat from the point if desired. Slice the flat against the grain into 1/4-inch thick slices. The point can be cubed or pulled apart for different serving options.


Prepare the brisket: Pat the beef brisket dry with paper towels. In a small bowl, combine the coarse black pepper and kosher salt to create a rub. Generously apply the rub all over the brisket, ensuring an even coating on all sides. Allow the brisket to sit at room temperature for 30 minutes.

Preheat your smoker to 225°F. Once the smoker is at temperature, add the soaked wood chunks to the charcoal or wood chip tray.

Place the brisket fat-side up on the smoker grates. Smoke the brisket for approximately 6-8 hours, or until the internal temperature reaches 165°F. Maintain a consistent smoker temperature throughout this process.

Prepare the spritz: In a spray bottle, combine the apple cider vinegar and water.

Once the brisket reaches 165°F, remove it from the smoker. Wrap the brisket tightly in butcher paper or heavy-duty aluminum foil. Before sealing, spritz the brisket generously with the apple cider vinegar and water mixture.

Return the wrapped brisket to the smoker. Continue to cook at 225°F for another 4-6 hours, or until the internal temperature reaches 200-205°F and the brisket is probe-tender (a skewer should slide in with very little resistance).

Once cooked, remove the brisket from the smoker. Keep it wrapped and let it rest on a cutting board or in a cooler (without ice) for at least 1 hour. This resting period allows the juices to redistribute, resulting in a more tender and moist brisket.

Unwrap the brisket. Using a sharp slicing knife, separate the flat from the point if desired. Slice the flat against the grain into 1/4-inch thick slices. The point can be cubed or pulled apart for different serving options.
