KC's Smoked Brisket

1. Coat beef brisket with mustard. Cover with brisket rub. Let marinate in the refrigerate, 8 hours to overnight.

2. Remove brisket from the refrigerator and bring to room temperature.

3. Preheat a smoker to 220 degrees F (104 degrees F) according to manufacturer's instructions.

4. 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.

5. Wrap brisket with aluminum foil and let rest for 30 minutes before slicing.

Cook's Note:

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.