Ingredients

6 pounds beef brisket
1 tablespoon yellow mustard
1/4 cup dark brown sugar
3/4 cup paprika
2 tablespoons chipotle chili powder
1/4 cup black pepper
2 tablespoons garlic powder
1/4 cup salt
2 tablespoons onion powder
1 tablespoon cayenne pepper

Instructions

Trim the fat cap on the brisket
to about 1/4 to 1/8 of an inch. Coat the brisket with a light coating of the yellow

mustard. Mix the sugar and spices together to form the rub for the brisket. Apply the rub
to both sides of the meat.

Place the brisket in a preheated 194 to 205 degree F smoker until the meat reaches an
internal temperature of 185 to 195 degrees F, about 1 1/2 hours per pound. Once the
internal temperature is reached, remove the brisket from the smoker and allow it to rest
for at least 30 minutes before slicing.