Try out some delicious Hot and Fast Smoked Brisket over the fire with American Wagyu. A recipe to remember for anytime of the year!
Once brisket has reached 195F internal (around 2 hours), carefully flip to have fat side back on bottom. Pour your bourbon and white vinegar over top of brisket and into the tin foil. Make sure to seal off tin foil to prevent losing the liquids. Smoke your brisket until the thermometer pushes into it like butter on all parts of the brisket (ideally around 207F internal).