Cee Cee’s Smoked Brisket

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

1. Smear brisket with mustard – the top, sides, underside – all of it.
2. Cover it pretty generously with the Dick’s seasoning – all over again. 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.
3. Prep the smoker with soaked mesquite wood chunks, charcoal, and wood charcoal. This is a science. The wood chunks are what smoke. The charcoal is what burns the longest and the wood charcoal is what delivers the heat. Throughout the process you will have to add these. Just keep the heat in the ideal range (200-250 degrees) as indicated on your smoker.
4. Fill the drip pan with the apple juice and keep it full throughout the cooking.
5. Place brisket on smoker
6. Put beer in a spray bottle and spray down the meat. Every hour check the temperature of your smoker and spray down the meat.
7. After around 5-6 hours check the meat temperature. I think for a medium-well brisket it should read around 165-170 degrees.
8. Let it stand for about 15 minutes before cutting. And then enjoy! 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.