Cee Cees Smoked Brisket

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   First, take a deep breath and note that this does take a while to achieve but believe me its totally worth it.

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   1.

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   Smear brisket with mustard the top, sides, underside all of it.

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   2.

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   Cover it pretty generously with the Dicks seasoning all over again.

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   Place in a roasting bag or container and put in fridge for at least 30 minutes to an hour or over night if you are planning ahead.

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   3.

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   Prep the smoker with soaked mesquite wood chunks, charcoal, and wood charcoal.

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   This is a science.

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    The wood chunks are what smoke.

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    The charcoal is what burns the longest and the wood charcoal is what delivers the heat.

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    Throughout the process you will have to add these.

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    Just keep the heat in the ideal range (200-250 degrees) as indicated on your smoker.

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    4.

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    Fill the drip pan with the apple juice and keep it full throughout the cooking.

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    5.

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    Place brisket on smoker 6.

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    Put beer in a spray bottle and spray down the meat.

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    Every hour check the temperature of your smoker and spray down the meat.

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    7.

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    After around 5-6 hours check the meat temperature.

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    I think for a medium-well brisket it should read around 165-170 degrees.

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    8.

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    Let it stand for about 15 minutes before cutting.

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    And then enjoy!

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    Make more than you are going to need because left overs are great and with all the trouble you should get more than one meal out of it.

* Per serving · 4 servings · Values may vary.