Texas Smoked Brisket

Instructions

1. In a medium bowl combine brown sugar, kosher salt, chili powder, smoked paprika, garlic powder, onion powder, black pepper, cumin, cayenne, dry mustard, and celery salt thoroughly.
2. Rub mixture onto brisket and wrap tightly in the plastic wrap. Place on a baking sheet and refrigerate it for at least 6 hours or overnight.
3. Remove brisket from refrigerator and let come to room temperature (for at least 30min).
4. Soak a handful of mesquite wood chips in a large bowl of water for 1-2 hours. Remove the chips form the water, drain and set aside for smoking. (Repeat this process for each time you need wood to add to the fire).
5. Prepare grill/smoker with charcoal and wood chips according to the recommended manufacturer's specifications, temperature of grill should be between 180° to 225°F.
6. Place unwrapped brisket on lower rack off direct heat, close lid, and cook, regularly stoking fire and adding additional chips. Every time you add chips/stoke the fire, spray the entire surface of brisket with apple cider vinegar. Cook until an instant-read thermometer registers an internal temperature of 165° to 175°F. (The meat should be tender in about 8-12 hours depending on the size.)
7. Remove brisket from grill and let rest for 25 minutes before slicing against the grain. Brisket temp will continue to rise to 170-185°F. Serve with BBQ sauce or on its own.