Ingredients:

  • 13 lb whole packer brisket, prime or high-choice grade
  • 1/4 cup yellow mustard
  • 1/2 cup coarse kosher salt
  • 1/2 cup 16-mesh coarse black pepper
  • 2 tbsp granulated garlic
  • 1 cup apple cider vinegar
  • 1 cup water

Instructions:

  1. Trim the cold brisket by removing the hard deckle fat and trimming the fat cap to a uniform 1/4-inch thickness. Shape into an aerodynamic oval.
  2. Apply a thin layer of yellow mustard over the entire surface of the meat to act as a binder.
  3. Mix salt, pepper, and garlic. Generously apply the rub from 12 inches above the meat for even coverage, patting it down to adhere.
  4. Preheat the smoker to 225°F (107°C). Place the brisket on the grates fat-side up (or toward the heat source) and insert internal temperature probes.
  5. Smoke the brisket, spritzing with the apple cider vinegar and water mixture every hour after the first 3 hours once the bark is set.
  6. When the internal temperature reaches approximately 165°F and the bark is mahogany-colored, wrap the brisket in peach butcher paper.
  7. Continue cooking until the internal temperature reaches 203°F and the probe slides in with no resistance (like butter).
  8. Remove from the smoker and rest the brisket in an insulated cooler for at least 3 hours before slicing against the grain.