6-8 lbs beef brisket
Trim brisket of excess fat. Your butcher can do this for you too.
Let about 1/4″ of fat remain, for flavor.
Paint with yellow mustard and heavily sprinkle with a rub….I like sweet and spicy
Jaccard on both sides to tenderize
Place in refrigerator covered in plastic wrap
Smoke approximately 10 hours at 180 -220 degrees. Spray with apple juice after 4 hours of cooking
Remove meat …..wrap in heavy duty aluminum foil and continue cooking an additional 3-4 hrs. Longer cooking will help tenderize. If necessary, you can open the foil and use a fork to check.
Cooking time is approximately 1 to 1 /2 hrs. Per pound.
Let cool, and then slice against the grain.