First time smoking a brisket

Come with me as we cook a 14lb brisket at Billy’s Backyard Barbecue Pit.
Recipe:
14.58lb prime cut brisket from Sam’s Club
1/2 Coarse Black Pepper 1/2 Kosher Salt Rub
Smoke at 250 degrees for 12 hours using wood splits 🪵
Keep water pan in smoker to maintain humidity
Spritz occasionally with 1/2 water 1/2 Apple Cider Vinegar
Wrap in butcher paper and smoke an additional 4 hours.
Reaching over 195 degrees internal on point remove from smoker at 16 hours
REST a minimum of 1 hour
Slice and Enjoy! 🤤
#brisket #smokedbrisket #bbq #brisketmafia #brisketbbq #backyardcookout #backyardbbqpit #backyardbarbecue #billysbackyardbarbecuepit #smoking #smokingbrisket #offsetsmoker

[@BillySchndrRealtor]

Should I start a second channel for cooking and recipes?

[@maxschroeter179]

Good and easy to follow. Surprised you don’t have more views, keep it up!
It might be better to post those short videos as a “TH-cam short” and the longer ones as a normal video.

[@BillySchndrRealtor]

Thank you very much! Just learning how to post vids like this and appreciate the feedback. Learned a lot and more to come :)

[@Drakkon]

that shit looks crazy also nice vid bro

[@BillySchndrRealtor]

Thank you very much for the comment and love! Appreciate it and more to come! Stay tuned!

[@Nailer-fuyt]

Nice one! How much salt does this big meat need?

[@BillySchndrRealtor]

Thank you! Just a liberal covering on all sides where you can still see the meat through the salt and other seasonings but mostly see the seasoning.

[@Nailer-fuyt]

@@BillySchndrRealtor Thank you. Definitely try that! 🙂👍