Spritzed hourly with a blend of apple cider vinegar and Kentucky bourbon for a sweet, tangy bark.
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Trim the brisket fat cap to a uniform 1/4-inch thickness and remove any hard 'deckle' fat.
Combine salt, pepper, and garlic powder to create the dry rub; apply generously to all sides of the meat and let sit at room temperature for 1 hour.
Preheat your smoker to 225°F (107°C) using oak or hickory wood for a clean, blue smoke.
Mix the bourbon, apple cider vinegar, apple juice, and Worcestershire sauce in a spray bottle to create the spritz.
Place the brisket on the smoker fat-side up. After the first 3 hours, begin spritzing the meat every 60 minutes to maintain moisture and build the bark.
Once the internal temperature reaches 165°F and the bark is dark mahogany, wrap the brisket tightly in peach butcher paper.
Continue smoking until the internal temperature reaches 203°F and the probe slides in like butter.
Remove from heat and allow the brisket to rest in an insulated cooler for at least 2 hours before slicing against the grain.
