Through rain and shine, we made this Mesquite Peppercorn Lager Smoked Brisket for my sisters birthday. Find all the in's and out's of making this delicious smoked goodness ASAP!
Add the brisket on to the smoker fat side down. Mix together the ingredients for the spritz and spray the brisket every 1 hour until it reaches 165F (about 7-8 hours). Once it has hit 165, get ready to wrap in butcher paper.
When it is ready to slice, unwrap and discard butcher paper. Slice the brisket down the middle and separate the point from the flat. Slice the flat against the grain by going at the same angle as when you sliced it in half. Rotate the point 90 degrees and then slice in order to go against the grain. When you are done, serve and enjoy with smoked brisket!