Step 1

Trim excess fat from the brisket.

Step 2

Inject the brisket with beef broth. Rub it liberally with brisket rub. Cover and refrigerate overnight.

Step 3

Set the smoker to 225F degrees with your favorite wood chunks, chips or pellets.

Step 4

Smoke fat-side-up, spritzing with apple cider vinegar every two hours, until a thermometer placed in the flat end of the meat measures 165F degrees. Make sure the smoker maintains a steady temp.

Step 5

Spritz the brisket one more time, and tightly wrap it in two layers of foil.

Step 6

Continue smoking until the brisket is 203F degrees.

Step 7

Wrap in another piece of foil and a towel, and place it in a cooler (without ice) for at least 3 hours.

Step 8

Slice and serve.