Smoked brisket flat, injected and not injected

Mix a quarter cup of injection into 16 ounces of water until dissolved.

Season both flats with salt and pepper.

Load the injector and inject about four ounces into one flat; leave the second flat uninjected.

Smoke at 275F over white oak.

Spray with half apple cider vinegar and half water about every 45 minutes.

At about six and a half hours, when the bark is set and the fat is rendering, wrap in a double layer of butcher paper with a little of the liquid.

Return to the cooker at 275F and cook to tenderness, about 205F for a flat.

Rest, unwrap and slice across the grain.