14 pound Packer Cut, un-trimmed brisket turned out to be just over 8 pounds after trimming. Started out at 180^ cooking temp for 4 hours. Turned up heat to 225^ for another 4 hours. Then wrapped the brisket once it reached 170^ internal temp and bumped cooking temp up to 250^. Took off the smoker with internal temperature of 203^. Began spritzing brisket with Apple Cider Vinegar after 4hours of cook time.
The Rub 4TBS Freshly Ground Pepper 4 TBS Kosher Salt 3 TBS Smoked Paprika 1/2 tsp Cayenne Pepper 1 tsp Garlic Powder 1 tsp Onion Powder 1/2 tsp Ground Coriander 1/2 tsp Ground Cumin(July 20, 2022)