Directions

Preheat smoker to 180°. While the smoker heats up, trim the brisket of excess fat and silver skin. Remove any particularly thin areas to ensure evenly cooked meat.

Season your brisket. Start by rubbing all over with yellow mustard. Follow with a light sprinkle of granulated garlic before seasoning liberally with salt and pepper. Make sure the meat is coated evenly on all sides then place your brisket in the preheated smoker. Insert a probe thermometer and set your desired temperature for 200°.

Smoke brisket at 180° for 4 hours. Meanwhile, add vinegar, soy sauce, and Worcestershire sauce to a spray bottle and shake to combine.

After 4 hours, increase the temperature on the smoker to 225°. Spray the brisket with vinegar mixture on all sides.

Continue to smoke the brisket at 225°, spraying every 2 hours until an internal temperature of 200° is reached (about 8 more hours).

Once the internal temperature reaches 200°, remove the brisket and cover with aluminum foil to rest for a minimum of 45 minutes at room temperature.

Slice brisket across the grain and enjoy!