For the Firehole brisket rub: Stir together the pepper, salt, seasoning salt and granulated garlic.
For the brisket: Preheat a smoker for cooking at about 225 degrees F.
Trim the fat on the brisket down to 1/4 inch.
Mix pickle juice and mustard in a bowl, then rub the brisket with the mixture all over. Season brisket with enough dry rub to cover (1/2 to 1 cup). Place meat in smoker fat-side up and cook for 12 hours.
Remove brisket from smoker and increase temperature to 300 degrees F. Wrap brisket in foil or butcher paper and place back in the smoker until internal temperature reaches 200 degrees F. Let rest for 30 minutes.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Firehole Bar-B-Que Company, West Yellowstone, MT