Step 1

Remove the brisket from the refrigerator. Trimming a cold brisket is easier than trimming a room temperature brisket.

Step 2

Flip the brisket over so that the pointed end of the meat is facing under. Cut away any silver skin or excess fat from the flat muscle and discard.

Step 3

Next, there will be a large, crescent shaped fat section on the flat of the meat. Trim that fat until it is smooth against the meat so that it looks like a seamless transition between the point and flat.

Step 4

Flip the brisket over and trim the fat cap to ¼ inch thick.

Step 5

Generously season the trimmed brisket on all sides with the Pit Boss Beef and Brisket Seasoning.

Step 6

In a bowl, mix together the beer, apple cider vinegar and Worcestershire sauce to make mop sauce.

Step 7

Preheat your Pit Boss Smoker to 225°F.

Step 8

Place the brisket in the smoker, insert a temperature probe, and smoke until the internal temperature reads 165°F, about 8 hours.

Step 9

Baste the brisket with the mop sauce every 2 hours to keep it moist.

Step 10

Once the brisket reaches 165F, remove from the smoker, wrap in butcher paper, folding the edges over to form a leakproof seal, and return to the smoker seam-side down for another 5-8 hours, or until the brisket is tender enough to slide in a probe with little to no effort (around 203°F).

Step 11

Remove the brisket from the smoker and allow to rest for 1 hour before slicing.