Wood Chick's BBQ Smoked Beef Brisket

1. Preheat charcoal smoker for half an hour. Soak the hickory chips for half an hour in water. Drain.
2. Trim fat on brisket to 1/4-inch thickness. Sprinkle brisket generously with the dry rub. Wrap in plastic and refrigerate overnight.
3. Remove the brisket from refrigerator 1 hour prior to cooking and let stand at room temperature. Mop the entire brisket with Mustard Sauce. Place brisket fat side up in a smoker at a preheated temperature of 200 to 225 degrees F. Add 3 handfuls of pre-soaked hickory chips to preheated charcoal (should be at the gray stage). After 3 hours, add another 3 handfuls of chips and mop with Beer Based Mop Sauce.
4. After 2 more hours, place brisket on 2 pieces of heavy-duty foil and pour 1/4 cup Beer Based Mop Sauce on top of brisket and seal tightly. Continue to cook in smoker another 2 to 4 hours, or until internal temperature reaches 185 degrees F.
5. Remove brisket from foil and let stand 15 minutes. Slice brisket against the grain into 1/4-inch thickness. Top with Brisket BBQ Sauce.

Wood Chick's Mustard Sauce:

1. Mix all ingredients in a medium saucepan. Reduce heat to low and simmer for 10 minutes.

Wood Chick's Beer Based Mop Sauce:

1. Mix all ingredients in a medium saucepan. Reduce heat to low and simmer for 10 minutes.

Wood Chick's Brisket BBQ Sauce:

1. In a medium to large saucepan, saute the onions in the butter over medium heat until soft. Add remaining ingredients. Bring mixture to a boil over medium high heat. Reduce heat to low and simmer for 20 minutes.