Pat the brisket dry with paper towels. Trim thick hard fat, leaving a thin even 1/4-inch fat cap. Remove large silver skin and any loose pieces so the surface is even for a consistent rub and smoke.

Bind and season

Coat the entire brisket lightly with the mustard to help the rub adhere. Combine kosher salt, coarsely ground black pepper, garlic powder, onion powder and smoked paprika in a bowl. Evenly distribute the rub over all surfaces of the brisket, pressing gently to adhere. Let rest at room temperature for 30 minutes while you prepare your smoker (or refrigerate up to overnight, covered).

Cooking / Mopping / Smoking

Preheat smoker

Preheat a smoker or grill set up for indirect heat to 225°F (107°C). Add soaked apple wood chips or chunks to the smoke source. Maintain a steady temperature of 225–250°F throughout cooking.

Place brisket on smoker

Place the brisket fat-side up (or down if your smoker cooks hotter from above) on the grate away from the direct heat. Insert a probe thermometer into the thickest part of the flat without touching fat or bone. Close the lid.

Smoke (first stage)

Smoke unwrapped for approximately 6 to 8 hours until the internal temperature reaches about 155–165°F (68–74°C) and the bark is formed. Every 1–1.5 hours, open briefly to spritz or mop: mix apple cider vinegar, water, beef broth, brown sugar and Worcestershire sauce in a spray bottle or small pot and lightly spritz or mop the brisket edges — avoid over-saturating so bark remains set.

Texas crutch / Wrap (9-to-1 style reference)

When the brisket hits the stall (often around 155–165°F) or after the initial smoke, wrap tightly in two layers of heavy-duty aluminum foil (or butcher paper if preferred). Before sealing, pour about 1/2 cup of the beef broth/au jus mixture into the foil with the brisket to create steam and keep it moist. Seal the packet tightly to minimize leaks.

Finish in foil

Return wrapped brisket to the smoker and continue cooking until the internal temperature reaches 200–203°F (93–95°C) and a probe slides in with very little resistance (the meat should feel like softened butter). This typically takes another 4 to 6 hours depending on brisket size and smoker temperature.

Rest

Remove the wrapped brisket from the smoker and let it rest, still wrapped, in an insulated cooler or warm oven for at least 1 hour (up to 2 hours). This equalizes juices and completes tenderness. Reserve any juices collected in the foil for au jus.

Finishing & Serving

Slice

Unwrap the brisket and pour the collected juices into a small bowl. Transfer the brisket to a cutting board. Using a sharp slicing knife, separate point from flat along the natural seam if desired. Slice the flat against the grain into 1/4-inch thick slices. For the point, you can slice against the grain or pull apart for chopped brisket.

Serve

Arrange slices on a platter, spoon some reserved au jus over the meat or serve on the side. Garnish with chopped parsley. Offer pickles or pickled jalapeños alongside. Serve with classic sides (potato salad, coleslaw, or white bread) as desired.

Storage

Cool any leftovers to room temperature (no more than 2 hours), refrigerate in an airtight container up to 4 days, or freeze up to 3 months. Reheat gently in oven with a splash of reserved au jus at 300°F (150°C) covered until warmed through.