Using a sharp knife, trim excess fat, leaving about 1/4 inch of fat cap for moisture and flavor. Remove any tough silverskin from the meat side.

Coat the brisket with a thin layer of yellow mustard to help the rub stick. Mix all dry seasonings and apply an even layer over the entire brisket. Let it rest at room temperature while setting up the smoker.

Preheat the smoker to 225°F with your choice of wood. Oak and hickory provide a classic BBQ flavor, while mesquite gives a bolder smokiness.

Place the brisket fat-side up on the grates. Close the lid and smoke for about 6–8 hours, maintaining a steady temperature of 225°F. Spritz with apple cider vinegar or beef broth every hour after the first 3 hours to keep it moist.

When the brisket's internal temperature reaches 165°F, it's time to wrap it to help push it through the stall. You can use butcher paper for a firmer bark or aluminum foil for extra moisture retention.

For butcher paper: Use two large overlapping sheets and lay the brisket fat-side up in the center of your paper. Fold one side over the brisket. Tightly tuck the ends, ensuring the paper hugs the meat. Continue rolling and folding, keeping it snug but not too tight to allow some airflow.

For foil: Use a double layer of heavy-duty aluminum foil to prevent leaks and lay the brisket fat-side up in the center of your foil. Bring the foil over the top and seal tightly around the edges to lock in moisture. Fold over the sides and roll up any excess foil to prevent leakage.

Return the wrapped brisket to the smoker, seam-side down, and continue cooking until the internal temperature reaches 200–205°F. It should be probe-tender, meaning a thermometer slides in with little resistance.

Remove the wrapped brisket from the smoker and let it rest for at least 1 hour. This allows the juices to redistribute and ensures a juicy brisket.

Unwrap the brisket and slice against the grain into thin slices. Serve as is or with your favorite BBQ sauce.