Smoked Beef Brisket

Trim excess hard fat from the brisket, leaving about ¼ inch of the fat cap. Pat the brisket dry with paper towels. Coat lightly with yellow mustard if using, then season generously with the BBQ rub, covering every side evenly. Allow the brisket to sit at room temperature for 30–45 minutes while you preheat the smoker.

Preheat your smoker to 225°F. Place the brisket fat-side down or according to your smoker manufacturer's recommendation. Smoke for approximately 6–8 hours, or until the internal temperature reaches about 165°F and a dark bark has formed. Spritz lightly with beef broth every 60–90 minutes after the first 3 hours if the surface begins to dry out.

Lay out a large sheet of butcher paper or heavy-duty foil. Pour the beef broth and Worcestershire sauce over the brisket before wrapping tightly. Return the wrapped brisket to the smoker and continue cooking until the internal temperature reaches 200–205°F and a probe slides in with very little resistance, about 5–6 additional hours.

Remove the brisket from the smoker and let it rest, still wrapped, for at least 1 hour in a cooler or warm oven. Slice against the grain using a sharp carving knife. Serve immediately with your favorite barbecue sauce, pickles, onions, coleslaw, or classic BBQ side dishes.