Instructions:
Step 1: Preheat your smoker to 225°F (107°C) using your preferred wood.
Step 2: Rub the brisket with yellow mustard to act as a binder.
Step 3: In a bowl, mix the salt, pepper, paprika, garlic powder, onion powder, and cayenne (if using). Apply the rub generously to all sides of the brisket.
Step 4: Place the brisket fat side up on the smoker grates. Close the lid and smoke for about 6–8 hours, or until the internal temperature reaches 165°F (74°C).
Step 5: Wrap the brisket in butcher paper or foil and return it to the smoker. Continue smoking until the internal temperature reaches 195–203°F (90–95°C), about another 4–6 hours.
Step 6: Remove the brisket from the smoker and let it rest, wrapped, in a cooler or warm oven for at least 1 hour before slicing.
Step 7: Slice against the grain and serve with your favorite BBQ sides.
Storage Information:
Store leftover brisket in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze tightly wrapped slices for up to 3 months. Reheat gently in a covered skillet with a splash of beef broth or in the oven to retain moisture.