Trim the fat cap from your brisket, leaving enough fat to baste the meat during the smoke process.
Generously coat the brisket with Pit Boss Sweet Heat rub, and massage into the brisket.
In a bowl, whisk together the apple cider vinegar, Worcestershire sauce and beef broth, then pour into a clean spray bottle.
Preheat your Pit Boss Smoker to 225˚F. Once the smoker is up to temperature, place the brisket inside and insert the temperature probe. Smoke for 6-8 hours, or until the internal temperature of the brisket reaches 200˚F at the thickest part. Once an hour, spray the brisket with the mop sauce to baste it.
Once the brisket is done, remove from the smoker, allow to rest for 30 minutes under tin foil, then slice and enjoy!