Mouth-Watering BRISKET Recipe 'ohhh yeah baby'

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( Brisket Recipe Below )

- 9 to 12 pound brisket ( deckle fat removed )
trim & round the edges to an oval shape
- Rub mustard on both sides
- Season w/ salt & pepper
( heavy layer on the fat cap )
- Smoke at 225 Degrees ( roughly 10 - 12 hours maybe longer )
- Pull off smoker when internal temp reaches 170 - 180 degrees
- wrap in butcher paper TIGHTLY w/ butter brown sugar honey & optional spritz
- Smoke ( fat cap side down ) at 275 degrees ( roughly 2 hours ) until internal temp reaches 203 degrees
- KEEP WRAPPED & place inside cooler wrapped in a beach towel TIGHTLY
( let rest 1 to 2 hours )
- Slice against the grain & serve !
( look up slicing tips or watch my video closely )

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