📖 Instructions

1. First things first, you'll want to trim that brisket. Remove any excess fat, but don't go overboard. A little fat cap adds flavor and helps keep it moist. Seriously, don't be shy about leaving some fat! I once trimmed a brisket too much and my friend laughed at me. Never again.
2. Next, pat the brisket dry with paper towels. This is super important for good bark formation—that delicious crispy outer layer we all crave. Don't skip this step, unless you hate bark. But who does?
3. Now for the rub. In a mixing bowl, combine your favorite BBQ rub. There are tons of recipes out there, but my personal fave? A mix of brown sugar, paprika, garlic powder, onion powder, cayenne pepper and black pepper. It's pretty simple but is delicious, promise.
4. Generously rub the spice mixture all over the brisket, ensuring full coverage. Massage it in gently—treat your brisket like a beloved pet. You will love the results.
5. Place the brisket fat-side up on your smoker grates. Set your smoker to 225°F (107°C) and let that thing smoke for 6-8 hours. Time can vary depending on your smoker and the size of the brisket. Patience is a virtue.
6. Now, the wait is over, kind of. You're gonna want to make your mustard glaze now! In a bowl whisk together one cup of yellow mustard, ½ cup apple cider vinegar, ¼ cup brown sugar, 2 tablespoons of Worcestershire sauce, 1 teaspoon of smoked paprika, and ½ teaspoon of garlic powder. Don’t worry about exact measurements; taste and adjust to your own liking. Remember the first time I made this I got too excited and added too much brown sugar; it was too sweet. I learned my lesson that time.
7. Once the brisket reaches an internal temperature of around 165°F (74°C), use your basting brush to start slathering the mustard glaze generously over the brisket. This is also where you'll want to wrap your brisket. Use butcher paper or aluminum foil, and wrap it up nice and tight—you should get that nice smoky flavor inside the wrap.
8. Continue to cook the brisket until it reaches an internal temperature of 200-205°F (93-96°C). Now, this might take a while, and that's okay. The waiting is the hardest part but it is worth it in the end.
9. Once it's done, remove it from the smoker and let it rest for at least one hour. I know, an hour is a long time, but trust me. This will help retain the moisture and make it super tender.
10. After resting, slice the brisket against the grain. Serve it up with your favorite sides—coleslaw, potato salad, cornbread—whatever your heart desires. And maybe a cold beer?
11. Enjoy! This recipe might seem long, but the results are breathtaking. I hope you feel as satisfied as I do whenever I make this recipe. There’s a reason it’s one of my favorites. There’s a reason I love this recipe so much!