Instructions

• Mix the mustard and pickle juice together in a small bowl and set aside.
• Mix the black pepper and salt together in a separate bowl and set aside.
• To trim the brisket, remove it from any packaging and pat it dry with paper towels.
• With the fat-side of brisket facing down, use a sharp knife to remove any excess fat from the bottom of the brisket, also removing the hard, thick fat towards the point-end of the brisket.
• Turn the brisket over and trim off the excess fat (also called the fat cap), leaving a ¼" thick layer, trying to avoid exposing any meat. Then, trim the front of the flat-end, rounding off the corners.
• Turn the brisket over again and spread a thin layer of the mustard mixture over the brisket, then sprinkle a generous amount of the rub on top, patting the rub into the meat.
• Turn the brisket over, and repeat the seasoning process with the fat cap. For best results, place the brisket in a large aluminum foil pan and refrigerate, covered with plastic wrap, for 12–24 hours.
• Set the grill to 250°F. When the grill has come to temperature, brush the grates clean.
• Insert the probe into the thickest part of the brisket, making sure the probe isn’t in the fat separating the point from the flat.
• Place the brisket, fat-side up in the grill. Cook until the bark has set and the internal temperature is around 165°F, 6–8 hours.
• Remove the brisket from the grill and wrap in butcher paper, then wrap in a layer of heavy-duty aluminum foil, being sure not to make the foil airtight.
• Cook the wrapped brisket until a probe slides through the meat with little resistance and the internal temperature is 201°–207°F, 2–4 hours more.
• Remove the brisket from the grill, wrap in a towel and place in a cooler to rest for 6 hours, until the internal temperature is 140°–150°F.
• To serve, slice the flat of the brisket against the grain, stopping when you’ve reached the point. Rotate the brisket ¼ turn to slice the point against the grain.