Smoked Brisket
Equipment
- Masterbuilt Gravity Series 800
- Water Container Use disposable aluminum pan
- Sprayer for Apple Cider Vinegar
Ingredients
- 15 lb Brisket Trim fat and rounded edges
- Yellow Mustard
- Barbecue Rub
Instructions
- Trim fat from the separated pieces top ¼ inch or less. Slather meat with yellow mustard and cover with Barbeque Rub.
- Rub meat generously with the dry rub. Wrap and let rest for 8 to 12 hours
- Set your Masterbuilt smoker to 230°F. Foil the water tray to make clean up easier.
- Add a mixture of hot water, beer and apple juice to the bath.
- After hour 2 of the smoke, start spritzing the meat with apple cyder vinegar every two hours, until the meat hits 165°F.
- Foil the meat with one last spritz of apple cider vinegar.
- Continue to cook until the internal temperature gets to195°F.
- Average brisket time is 13 -15 hours with a few going longer. This is only an estimate because every brisket is different.
- Remove from smoker, wrap in towels and rest in an insulated container for a minimum of 60 minutes.