Step 1: Prep the Brisket:

1. Trim the brisket: Start with a cold brisket for easier trimming. Remove excess fat, leaving about 1/4 inch of fat on the surface for flavor and moisture.
2. Spritz the brisket: Lightly spray the brisket with Spritz King Original to help the rub stick.
3. Season the brisket: Generously coat the brisket with Steven Raichlen’s Brisket Rub (or your preferred rub). Make sure to cover all sides evenly.
4. Let it rest: Allow the brisket to sit at room temperature for 30 minutes. This prevents a cold brisket from going into a hot smoker, which can affect cooking time.

Step 2: Set Up the Smoker:

1. Preheat the smoker: While the brisket rests, preheat your pellet smoker to 225^°F. Pellet smokers are great for maintaining consistent temperatures with minimal supervision.
2. Add drip pans: Place two drip pans filled with beer under where the brisket will sit. This creates moisture in the smoker and prevents heat from directly hitting the brisket.

Step 3: Smoke the Brisket:

1. Start smoking: Place the brisket in the smoker, fat side up. Insert a wireless meat thermometer into the thickest part of the brisket to monitor the internal temperature.
2. Maintain low heat:: Smoke at 225^°F for the first 4 hours to maximize smoke flavor.
3. Check for dry spots:: After 4 hours, quickly open the smoker to check for dry spots. If needed, spritz the brisket with Spritz King Original. Close the smoker promptly to avoid temperature drops.
4. Increase the heat:: Raise the smoker temperature to 240^°F. Continue smoking, checking the brisket every hour and spritzing as needed to keep it moist.
5. Handle the stall:: When the brisket hits the stall (around 160-170^°F), increase the smoker temperature to 250^°F. This helps push through the stall.

Step 4: Wrap the Brisket:

1. Prepare for wrapping: Once the brisket reaches about 175^°F (after roughly 8 hours of smoking), remove it from the smoker. Lay out two large pieces of butcher paper on a clean surface.
2. Spritz and wrap: Lightly spritz the butcher paper and the brisket with Spritz King Original. Wrap the brisket tightly in the paper to lock in moisture.
3. Return to the smoker: Place the wrapped brisket back in the smoker. Continue cooking until the internal temperature reaches 200^°F (about 3 more hours).

Step 5: Rest the Brisket:

1. Let it cool: Remove the brisket from the smoker and let it rest on the counter for 30 minutes. This prevents overcooking from carryover heat.
2. Rest in a cooler: Transfer the brisket to a cooler (unwrapped) and let it rest for 2 hours. This allows the juices to redistribute, ensuring a moist and tender brisket.

Step 6: Slice and Serve:

1. Slice the brisket: Unwrap the brisket and place it on a cutting board. Slice against the grain for maximum tenderness.
2. Serve and enjoy: Serve immediately and watch your guests dive in!