Brisket is the go-to cut for any pitmaster. A mustard binder, a simple salt-and-pepper rub, and a long smoke with apple wood make this brisket the star of any BBQ.
Trim
Trim the fat cap to 1/4 inch.
Season
Rub the brisket with mustard, then season generously with salt and pepper.
Smoke
Smoke with apple wood chunks at 225°F.
When the brisket hits 160–180°F (or stalls), wrap it in butcher paper or foil and continue cooking until the internal temperature reaches about 200°F. Plan on roughly 1.5 hours per pound — a 6.5 lb brisket will take about 12–13 hours.
Rest and serve
Let the brisket rest, then slice and enjoy.
