Beef brisket slowly smoked with mesquite, Texas-style. Time-consuming but very tasty.
- 5 pounds beef brisket, trimmed of fat
- 3 tablespoons mustard, or as needed
- 2 tablespoons brisket rub (such as Fiesta®), or as needed
Coat beef brisket with mustard. Cover with brisket rub. Let marinate in the refrigerate, 8 hours to overnight.
Remove brisket from the refrigerator and bring to room temperature.
Preheat a smoker to 220 degrees F (104 degrees F) according to manufacturer’s instructions.
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.
Wrap brisket with aluminum foil and let rest for 30 minutes before slicing.
Prep time: 10 mins / Cooking time: 6 hrs 15 mins / Total time: 14 hrs 55 mins
Serving: 12 / Yield: 12 servings