Smoked Brisket

 

Source: Best Beef Recipes

11 pound beef brisket
3-4 tablespoons of olive oil or mustard, for binding
½ cup coarse black pepper
¼ cup coarse salt plus 3 tablespoons
¼ cup paprika
2 tablespoons garlic powder
apple cider vinegar

If needed, trim excess fat off the brisket. Some briskets come with more fat than others, so you may or may not need to do this, depending on your brisket cut.
Sprinkle the entire brisket with the 3 Tablespoons of salt and place it on a cooling rack. Place the meat in the fridge, uncovered, overnight (8-12 hours). Once chilled overnight, before you begin coating the brisket, begin preheating your smoker to 225°F.
Then, spread the binder around the entire brisket and rub it in well.

Combine the pepper, remaining salt, paprika, and garlic powder, in a large bowl and whisk well. Pour the rub over the entire brisket and rub it on until every outer portion of the brisket is covered.

Place some apple cider vinegar in a spray bottle and have it near the smoker throughout the cooking process. Place the brisket in the smoker and smoke for 4-6 hours or until the internal temperature reaches 165 degrees, spritzing the entire brisket with the apple cider vinegar every hour.

Once it reaches 165 degrees, remove the brisket and tightly wrap it in tin foil. Place it back in the smoker for another 4-6 hours or until the internal temperature reaches 205 degrees.
Allow the brisket to rest for at least 10 minutes and no more than 2 hours. Slice against the grain, serve, and enjoy!