What do you do on labor day weekend during a pandemic? Smoke some brisket of course. Never done this before, so I thought I would document if it turned out good, and I’m glad I did. It was great!
Start cooking
9:30am
Spritz
(+2 hr)
11:30am
11:30am 
Color good
Int. temp 170F
(+4 hr)
1:30pm
Wrap
(+4 hr)
1:30pm
Tender
Int. temp 205F
Done cooking
(+6 hr)
3:30pm
Rested
(+7 hr)
4:30pm
Ready to eat
4:30pm
Ingredients:
- 3 lb brisket
- 1 tbsp coarse salt
- 4 tbsp coarse black pepper
- Mustard
- Apple cider vinegar
- Apple juice
Tools:
- Electric smoker & wood chips
- Smoke tube & pellets
- Butcher paper
- Meat thermometer
- Sprayer
Directions:
- Start smoker at 225F.
- Rub mustard on brisket, both sides.
- Sprinkle rub, 1:4 mix of salt & pepper on brisket and pat it in, both sides.
- Put brisket in smoker, fat-side down with smoke tube.
- (Wait 2 hr)
- If rub has set, raise temperature to 250F. Otherwise, re-check every hour until it is set.
- (Wait 2 hr)
- Spritz with 1:1 mix of apple cider vinegar and apple juice if dry.
- If color is good and internal temperature is between 150-170F, spritz and wrap brisket. Otherwise, re-check every hour.
- (Wait 2 hr)
- Ideal internal temperature is 203F. Look for tenderness of a hot knife through butter with thermometer. If tenderness or temperature is not right, continue cooking and checking in 1 hr increments.
- Rest the brisket for 1-2 hr.
- Cut and serve.
