- 12-13 lb Brisket
- Apple Cider Vinegar
Soak the brisket in apple cider vinegar for 6-10 hours prior to cooking.
Remove brisket from vinegar and pat dry with a paper towel. Then, cut the brisket in half and trim if needed. Apply dry rub to the meat. Fill drip pan full with an even mixture of apple cider vinegar and water. Place wood chips between the drip pan and the inside wall of the cooking cylinder. Place the larger cut brisket on the bottom cooking grate and the remaining piece on the middle cooking grate. Place 13 lb charcoal in the upper and lower charcoal rings. Light the coals and come back in 4 hours and 30 minutes.
Walter H McClanahan