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KC's Smoked Brisket

"Beef brisket slowly smoked with mesquite, Texas-style. Time-consuming but very tasty."

Ingredients :

• 5 pounds beef brisket, trimmed of fat
• 3 tablespoons mustard, or as needed
• 2 tablespoons brisket rub (such as Fiesta®), or as needed

Instructions :

Prep : 10M	Cook : 12M	Ready in : 14H55M

• Coat beef brisket with mustard. Cover with brisket rub. Let marinate in the refrigerate, 8 hours to overnight.
• Remove brisket from the refrigerator and bring to room temperature.
• Preheat a smoker to 220 degrees F (104 degrees F) according to manufacturer's instructions.
• Place beef brisket in the smoker and smoke until easily pierced with a knife and an instant-read thermometer inserted into the center reads 190 degrees F (88 degrees C), 6 1/4 to 7 1/2 hours.
• Wrap brisket with aluminum foil and let rest for 30 minutes before slicing.

Notes :

• Smoke beef for 1 1/4 to 1 1/2 hour per pound. A stall usually occurs at about 160 degrees F (71 degrees C); at this point you can wrap in aluminum foil and continue smoking until the right internal temperature is reached.
• Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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