Ingredients:

  • 1 (12-14 pound) whole beef brisket (point and flat), untrimmed
  • 1/2 cup coarse kosher salt (115g)
  • 1/4 cup freshly ground black pepper (30g)
  • 2 tablespoons granulated garlic (30ml)
  • 2 tablespoons smoked paprika (30ml)
  • 1 tablespoon onion powder (15ml)
  • 1 teaspoon cayenne pepper (optional) (5ml)
  • 1 cup apple cider vinegar (240ml)
  • 1 cup water (240ml)

Instructions:

  1. Trim the brisket, leaving about 1/4 inch of fat on the flat.
  2. Thoroughly coat the entire brisket with the dry rub, pressing it into the meat. Wrap tightly in butcher paper and refrigerate for at least 4 hours, ideally overnight, and up to 24 hrs to dry brine.
  3. Preheat the smoker to 225°F (107°C). Add wood chips or chunks. Fill the water pan.
  4. Place the brisket directly on the smoker grate, fat side up. Smoke for approximately 6-8 hours, or until the internal temperature reaches 165-175°F (74-79°C). Misting with apple cider vinegar/water mixture every 1-2 hours after the first 3 hours of smoking to help the bark to form.
  5. Remove the brisket from the smoker and wrap tightly in butcher paper or foil.
  6. Return the wrapped brisket to the smoker and continue cooking until the internal temperature reaches 203°F (95°C). Probe the brisket in different locations to check for tenderness. It should feel like probing soft butter.
  7. Remove the brisket from the smoker and place it in a cooler. Wrap it in towels to maintain the temperature. Rest for at least 2 hours, up to 4 hours.
  8. Unwrap the brisket and slice against the grain. Serve immediately.