Ingredients:

“Packer” brisket
Dry rub
Yellow mustard
Smoking wood
Heavy duty aluminum foil

Directions:

Heat smoker to 225. Lay the brisket out fat side down. Trim if you’d like but I prefer to use that fat and trim when it’s cooked. Lightly coat the brisket with yellow mustard. Rub the dry rub into the meat, repeat. Smoke the brisket until the internal temperature reaches 165 degrees. Wrap tightly in foil. Continue cooking until the internal temperature of the brisket reaches 190-193 degrees. Take the temperature in several parts of the brisket to ensure doneness. Allow the brisket to rest for an hour before slicing AGAINST the grain.