To prepare your brisket, first rub your mustard on both sides of the meat.
Make sure to adequately cover all portions of the brisket and rub the vinegar-based sauce thoroughly into the meat.
After preparing your brisket with a good coat of mustard, rub your homemade dry rub into your cut of meat.
Spend a good ten minutes on this step to ensure that the spices properly penetrate your brisket.
Some individuals choose to smoke their brisket right after this step.
If you want to use the dry rub as a sort of marinade, wrap your brisket in foil and let it rest in the fridge for four hours.
Marinating in mustard and dry rub can produce a tangy flavor profile.
After marinating, you can proceed to the next step.
After choosing your smoking wood and setting up your grill, prepare the grill to a low heat of about 250 degrees.
Wrap your seasoned brisket in foil to maintain moisture.
Then, smoke your brisket fat side down for about an hour per pound of meat.
Once your thermometer reads this temperature, you can remove the brisket and let it rest for about ten minutes.
After resting your cut of meat, it is time to serve!
A large butcher knife is appropriate for slicing a brisket.
When cutting, to along the side and cut against the grain.
The long fibers in this cut of meat produces tough pieces of meat if not cut correctly.