INGREDIENTS
10 lb
Brisket with fat cap
4 tbsp
Dijon mustard
1/8 cup
Black pepper
1/4 cup
Brown sugar
1/8 cup
Chili powder
1/4 cup
Kosher salt
1/8 cup
Paprika
Natural charcoal
Heavy duty tin foil
12
Hours
Instant read thermometer
Wood chips or Chunks