Remove the brisket from the packaging and pat dry with paper towels. Then remove any excess fat from the brisket. Ensure all the edges are trimmed nicely.
Season both sides and all the edges with the Brisket Coffee Rub
Place the brisket into your preheated smoker and smoke at 225 degrees F until the internal temperature of the brisket reaches 202℉.
After the brisket has been cooking for about 2 hours, spritz the brisket with apple cider vinegar. Use a food-grade spray bottle to do this.
Optional: If you are pressed for time, wrap the brisket in butcher paper or aluminum foil when the internal temperature stalls around 155℉.
Once the internal temperature reaches 202℉, remove the brisket from the smoker and allow the brisket to rest for at least 30 minutes before slicing it.