Start with a whole packer brisket. Trim fat down to about 1/4". Pat dry. Rub with mustard; this will served to adhere the rub. Rub generously (I use a rub of white cane sugar, kosher salt, paprika, and pepper).
--Set smoker to 255 for 3 hrs.
--After 3 hrs, increase temp to 265
--Remove brisket at the stall (IT of approximately 150-165). Inject with apple cider vinegar blended with BBQ sauce. Then wrap in butcher paper.
--Increase smoker temp to 280-290. Return to smoker.
--Spritz with ACV-BBQ Sauce blend every hour for the remaining 2-7 hrs.
--Remove from the smoker and let sit for 2-3 hrs until the brisket cools and firms up. Brush with BBQ sauce. Then return to the bbq grill for a nice bark! (This can be a tricky move as the brisket may fall apart. I use a wet towel to roll the brisket on and off the grill).