Directions

1. Trim The Brisket: Place the cold brisket on a large cutting board. Trim away excess hard fat and silver skin, leaving about 1/4-inch of the fat cap intact for moisture and flavor. Square off the edges for an even cook.
2. Season The Brisket: Lightly coat the brisket on all sides with Oso Brand Umami Bomb Hot Sauce. Apply a generous layer of I'm Your Huckleberry Cowboy Rub, pressing it into the meat so it adheres well. Allow it to sit at room temperature while preparing the smoker.

3. Set up your Weber Smokey Mountain using a modified Minion Method. Place an empty charcoal chimney in the center of the lower grate and arrange Lump Charcoal around it in a circular ring. As you build the ring, some charcoal may fall into the center—once you're done arranging, carefully lift the chimney and remove any charcoal that fell into the center void. Place one chunk of pecan and one chunk of cherry wood into the cleared center space. Then, on top of the outer charcoal ring, alternate wood types by placing two chunks of pecan and one chunk of cherry wood near the three bottom vents—for a total of five wood chunks. Fill the chimney with lump charcoal and light it using a natural fire starter—no lighter fluid. Once fully lit, pour the hot coals into the center of the charcoal ring, directly over the wood chunks. Assemble the WSM, insert the empty water pan (used as a heat shield), and open all vents fully. Place the lid on and allow the smoker to stabilize at 275°F, which should take about 15 minutes.

4. Smoke The Brisket: Place the brisket fat side down on the center grate. Close the lid and maintain 275 degrees Fahrenheit. Smoke for 4 to 5 hours, spritzing every hour with the brewed coffee and apple cider vinegar mixture to keep the bark moist and flavorful.
5. Wrap The Brisket: When the internal temperature of the flat reaches 165 to 170 degrees Fahrenheit and the bark is well set, wrap the brisket tightly in butcher paper. Return it to the smoker, fat side up, to continue cooking.
6. Finish The Cook: Continue smoking until the internal temperature reaches 200 to 203 degrees Fahrenheit and the brisket feels tender when probed in the flat.
7. Rest And Slice: Remove the brisket from the smoker and rest it in a cooler or warm oven for at least 1 hour. Slice across the grain into 1/4-inch slices and serve.