Using mustard as a binder, this simply seasoned Brisket hits all the right notes through the rich flavor of the meat and the smokiness from apple wood chunks.
Photo and recipe by Steak Holder Julian D.
- Yellow Mustard
- Salt and pepper
- Apple wood chunks
- Rub brisket with mustard. Season with salt and pepper.
- Smoke with apple wood chunks at 225°F until internal temperature reaches about 200°F, about 17 hours.
- Remove and wrap in tin foil and then wrap in a towel.
- Rest in cooler for 4.5 hours.
- Slice and enjoy.