Smoked Brisket
Mustard-bound, salt-and-pepper brisket smoked low over apple wood for deeply rich, smoky beef flavor.
Method
Directions
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1
Rub brisket with mustard. Season with salt and pepper.
-
2
Smoke with apple wood chunks at 225°F until internal temperature reaches about 200°F, about 17 hours.
-
3
Remove and wrap in tin foil and then wrap in a towel.
-
4
Rest in cooler for 4.5 hours.
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5
Slice and enjoy.
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