Remove the brisket from the refrigerator. Trimming a cold brisket is easier than trimming a room temperature brisket. Flip the brisket over so that the pointed end of the meat is facing under. Cut away any silver skin or excess fat from the flat muscle and discard. Next, there will be a large, crescent shaped fat section on the flat of the meat. Trim that fat until it is smooth against the meat so that it looks like a seamless transition between the point and flat. Flip the brisket over and trim the fat cap to ¼ inch thick.
Generously season the trimmed brisket on all sides with the Pit Boss Beef and Brisket Seasoning.
In a bowl, mix together the beer, apple cider vinegar and Worcestershire sauce to make mop sauce.
Preheat your Pit Boss Smoker to 225˚F. Place the brisket in the smoker, insert a temperature probe, and smoke until the internal temperature reads 165˚F, about 8 hours. Baste the brisket with the mop sauce every 2 hours to keep it moist. Once the brisket reaches 165˚F, remove from the smoker, wrap in butcher paper, folding the edges over to form a leak proof seal, and return to the smoker seam-side down for another 5-8 hours, or until the brisket reaches 202˚F.
Remove from the smoker, place in an insulated cooler, and allow to rest for 3 hours. Once the brisket has finished resting, heat your Pit Boss smoker to 275˚F. Unwrap the brisket and cut the flat from the point. Re wrap the flat and save for another recipe. Cut the point into chunks, coat in barbecue sauce, and sprinkle with Beef and Brisket seasoning.
Smoke the burnt ends for 1 hour, or until deeply burnished and glazed. Serve and enjoy!