Ingredients
- •Full brisket, 4.5 to 7.2 kg (10 to 16 pounds) trimmed of hard fat
- •Dijon or other brown mustard, as needed
- •71 to 118 ml (⅓ to ½ cup) mixed salt, black pepper, and granulated garlic
Preparation
Prepare a smoker with hickory wood pellets. Heat smoker up to smoke setting recommended by the manufacturer.
Rub the meat with just enough mustard so the rub will have something nice to bind on to. Add the seasoning mixture but don’t rub it in, just press it on if you need to. Insert the probe. Place the brisket in the smoker and let it sit at smoke for 2 hours.
Increase smoker temperature to 107-121°C (225-250°F) and let it cook. When the meat reaches around the 150 degree mark the temperature may stall and sit there for a while. Let it continue to cook. Start probing the meat when the meat reaches 90°C (195°F) and let it get to 96°C (205°F) before you start thinking of pulling it out. It’s at this temp you’ll make the choice of removing it or leaving it in to get up to 93°C (220°F) if it’s still too firm. Every smoker is different, so it’s important to do what works best for you. Once you are satisfied with the texture, remove the meat, slice, and serve.