Large cuts of meat feed a crowd with little effort. A successful smoke process will leave a distinctive reddish line between the outside layer and internal meat.
6 pound beef brisket
3 tablespoons mustard
1/4 cup brown sugar
3/4 cup paprika
2 tablespoons chili powder
1/4 cup black pepper
1/4 cup salt
2 tablespoons onion powder
1 tablespoon cayenne pepper
Trim the fat cap on the brisket to about 1/4 to 1/8 of an inch. Coat the brisket with a coating of mustard. Mix the sugar and spices together to form the dry rub. Apply the rub to all sides of the meat. Cover and place brisket in refrigerator to marinate from 4 to 24 hours.
In a preheated smoker, smoke the brisket until the internal temperature of the meat reaches 185 to 195 degrees or about 1 1/2 hours per pound. Once removed from the smoker, let the meat rest for approximately 20 minutes. Slice and serve.
