Smoked Brisket Recipe

Prepare your smoker by bringing it up to 250°.

Start by trimming the fat from the brisket on all sides, leaving about 1/4" fat on the top. Please watch the video below to see intricate details on how to do this.

Next, rub it on all sides with the yellow mustard making sure it is covered.

Season it on all sides very well with salt and pepper. Remember, this is a large cut of beef that needs a lot of seasoning to taste delicious.

Place the brisket fat side up with the pointed end closest to wherever the main heat source is coming from. If you're smoking this on a pellet smoker, this end would be closest to the fire pit. When smoking on an offset smoker, the point would be closest to the firebox.

After about 3 hours or so, spritz the beef on any dry spots every 60 to 90minutes.

Once the meat has stalled at a temperature between 150° for 175°, where it will not rise in temperature anymore, remove the brisket from the smoker and wrap it in butcher's paper or foil and return it to the grill. Be sure to spray it with the spritzer a few times before wrapping it.

Cook it until the brisket reaches an internal temp between 195° and 200°.

Remove the brisket and let it rest on a cutting board or sheet tray for at least 30 minutes.

After resting, slice against the grain, starting at the flat end.

Once it gets to the point end, turn it and slice.

Serve on a sandwich or Texas-style with onions, pickles, plain white bread, and a small bowl of your favorite BBQ sauce.