Servings: 7 to 10 people total time: 5 ½ hours smoke ring: 6 to 7 hours

9lbs Brisket 9lbs Brisket
3-4tbsp of your flavorite seasoning 3 to 4tbsp of your flavorite seasoning
heavy duty aluminum foil heavy duty aluminum foil
spray bottle spray bottle
¼ cup Apple cider vinegar ¼ cup Apple cider vinegar
¼ cup Apple juice ¼ cup Apple juice
⅛ cup water ⅛ cup water

smoking in a 18" weber smoky mountain
Bring pit up to temp of 350 and letting smoke settle down
(for smoke ring start at lower temp 270°)
Placed 9lbs brisket in pit. Fat cap down to protect the meat from high temp
2hrs in stoked the pit to get it hotter... And added lump charcoal
(smoke ring: turn temp up too 350)
put all liquid ingredients into a spray bottle and begin the spray brisket to protect the meat/crust/bark every 15 to 30mins
when internal temp hits 170° flipped fat cap up and wrapped in foil spritz with apple cider/apple juice/water mix.
(smoke ring: will take longer to reach 170° because started at lower temp)
4 ½ hrs in Chk with prob...should feel Like better at the point. The flate is should almost be there. chk every 15 to 30mins
2 to 2 ½ hrs into wrap internal temp should be around 210
(smoke ring: 3 to 4hrs into wrap)
tested with prob in the flat and point...if it Feels like butter
Pull from pit and let rest for 2 hrs... Total time so far 5:20mins...
(smoke ring: 6 to 7hs total)