Things You'll Need:
- Salt
- Chili powder
- Brown sugar
- Black pepper
- Cayenne pepper
- Garlic salt
- Onion salt
- Paprika
- Brisket
- Paper towel
- Casserole dish
- Mustard
- Aluminum foil
- Baking pan
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Step 1
Combine 5 tbsp. of salt, 2 tbsp. of chili powder, 6 tbsp. of brown sugar, 3 tbsp. of black pepper, 2 tbsp. of cayenne pepper, 2 tbsp. of garlic salt, 2 tbsp. of onion salt and 1 tsp. of paprika to form a meat rub. Soak the brisket in water for one to two hours. This will open the pores of the meat, allowing it to absorb more of the seasoning.
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Step 2
Remove the brisket from the water and pat it dry with a paper towel. Rub a thick layer of the meat rub onto the brisket, then move it into a large casserole dish with a lid. Cover the meat and move it into the refrigerator for three to four hours.
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Step 3
Remove the brisket from the refrigerator about one hour before smoking. Coat the brisket with approximately one cup of mustard over the meat rub. Heat the smoker to 250 degrees and place the brisket onto the smoker rack, lean side up.
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Step 4
Allow it to smoke for 1½ hours, then flip over the brisket to lean side down. Smoke it for an additional 1½ hours and preheat an oven to 300 degrees. Take the brisket out of the smoker and wrap tightly with aluminum foil.
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Step 5
Move the meat onto a baking pan and place in the oven. Allow it to bake for three hours, with the fat side facing up. Remove the brisket from the oven and allow it to sit for one hour, still wrapped in the aluminum foil. Carve and serve immediately after for ideal texture and flavor.
