6-8kg Angus Reserve whole brisket (fat trimmed to one quarter inch to one half inch with silver skin removed)
½ cup coarse salt
½ cup freshly cracked black pepper
½ cup apple cider vinegar and water
Allow a good hour for brisket to sit at room temperature. While the brisket comes to room temperature, prepare the smoker according to the manufacturer's instructions for indirect cooking with a water-filled drip pan in place - Bring the temperature between 120 and 135 degrees C
Add 3 to 5 fist-size oak, mesquite or your favourite wood chunks for smoke. Place the brisket in smoker with the thicker tip closest to the heat. Leave the lid closed for at least 3 hours. Cook for a total of 6 to 8 hours until dark brown bark is formed and the internal temperature reaches 72 degrees C
Carefully transfer the brisket (still wrapped in the butcher paper) to a cooler and rest for at least 1, preferably 2 hours or until the internal temp drops to 60 to 62 degrees C. You can line the cooler with a towel to further insulate the brisket if you prefer.
Separate the point from the flat muscle. Slice against the grain (which is different for each muscle) into one quarter inch slices just before serving.