The temps and steps you need to know to smoke competition brisket.
Trim excess fat from the brisket.
Inject the brisket with beef broth. Rub it liberally with your favorite BBQ rub. Cover and refrigerate overnight.
Set the smoker to 225F degrees with your favorite wood chunks, chips or pellets.
Smoke fat-side-up, spritzing with apple cider vinegar every two hours, until a thermometer placed in the flat end of the meat measures 165F degrees. Make sure the smoker maintains a steady temp.
Spritz the brisket one more time, and tightly wrap it in two layers of foil.
Continue smoking until the brisket is 203F degrees.
Wrap in another piece of foil and a towel, and place it in a cooler (without ice) for at least 3 hours.
Slice and serve.