Directions

1. Preheat your smoker to 250°F and add three chunks of hickory wood to create a clean, flavorful smoke. While the smoker heats, trim the fat on the brisket, leaving a ¼ to ½-inch fat cap for moisture and flavor retention.

2. Place the brisket on a rimmed baking tray. Generously coat one side with ¼ cup of Revolution Barbecue Kansas City BBQ Rub, flip it, and apply another ¼ cup to the other side. Use the remaining rub to coat the edges of the brisket evenly, pressing it in with your hands to form a nice crust.

3. In a compression sprayer, combine the apple juice and apple cider vinegar. Prime the sprayer and set it aside.

4. Place the brisket fat side up on the smoker. Smoke for 1 hour, then spritz with the apple juice mixture. Continue smoking for another 2 hours, spritzing every 30 minutes. Replenish the wood chunks as needed to maintain steady smoke.

5. Flip the brisket over and continue smoking for an additional 3 hours, spritzing the meat every 30 minutes and monitoring the wood. Once the internal temperature of the brisket reaches 170°F, remove it from the smoker and wrap it tightly in heavy-duty aluminum foil, adding the remaining spritzing mixture inside before sealing the edges tightly.

6. Return the wrapped brisket to the smoker and cook until the internal temperature reaches 203°F, about 2 to 3 hours more. Remove it from the smoker and gently open the foil to let steam escape for 3 minutes. Reseal the foil and place the brisket in an insulated cooler to rest for 1 hour.

7. When ready to serve, unwrap the brisket over a rimmed baking sheet to catch the juices. Slice the brisket thinner than the width of a pencil, ensuring each cut goes against the grain for maximum tenderness. Return the slices to the collected juices for added flavor and moisture.

8. Serve with your favorite Kansas City Style Barbecue Sauce for a true KC BBQ experience!