Trim brisket until about ⅛” of fat remains on top.
Ensure the entire fat kernel is removed from the interior of the brisket. It will not ever, ever render out.
Cover the entire brisket in yellow mustard.
Rub with your favorite rub recipe
Prepare your smoker to 230*F and add wood. I used one chunk of hickory and two chunks of pecan
Place brisket, fat side up, in the smoker and insert temp probe.
Once meat reaches 165*F, get a disposable broiling pan and fill with one cup of strong coffee, place brisket in pan with coffee and cover tightly, then Cook until 190*F.
Construct a pouch out of aluminum foil.
The bottom of it needs to be water tight.
Remove brisket at 190*F and transfer to aluminum foil.
Add one cup of hot beef broth to the foil pouch with the brisket and place in a cooler to rest for 2-3 hours.
Remove brisket and slice against the grain.