Smother the brisket with lots of the mustard.

Mix all the dry ingredients together to create a rub.

Roll the mustard-covered brisket in the rub.

Smoking Method:

Using Mesquite flavour bisquettes, smoke and cook for approximately 10 hours.

The damper should be half open and the temperature should be steady at 80°C to 90°C (180°F to 200°F).

Smoke for a minimum of 4 hours or longer, depending on how strong a smoke flavour is desired.

Check your bottom tray occasionally to make certain the drippings don’t overflow. Remember this cut of meat is best cooked very slow and at low temperatures.

To Serve:

Slice meat thickly and serve with large crusty rolls and quality BBQ sauce.

Ready-to-serve tip: never put BBQ sauce on the meat, serve it separately as a dip.