1. Coat beef brisket with mustard. Cover with brisket rub. Let marinate in the refrigerate, 8 hours to overnight. 2. Remove brisket from the refrigerator and bring to room temperature. 3. Preheat a smoker to 220 degrees F (104 degrees F) according to manufacturer's instructions. 4. Place beef brisket in the smoker and smoke until easily pierced with a knife and an instant-read thermometer inserted into the center reads 190 degrees F (88 degrees C), 6 1/4 to 7 1/2 hours. 5. Wrap brisket with aluminum foil and let rest for 30 minutes before slicing. ---------------------------------------------------------------------------
Nutrition
Ingredients
