First, mix all of your ingredients (other than the brisket and mustard) together in a small mixing bowl. Then set your brisket onto a large piece of plastic wrap, and apply the mustard liberally to the brisket. This will help build a nice flavor on your brisket as it cooks. It will also help the rest of your rub adhere to your beef.

Next, apply the dry components to your brisket meat. Then wrap your meat in the plastic wrap and set in the fridge overnight.

Good Morning! I started this portion at 9AM in the morning so I had all day to cook the meat. Set up your grill with a hot and cold zone. Soak some hickory wood chips in water to use later.

Also set some water in a aluminum pan or a cast iron pan. You'll put this under the brisket, next to the coals. The purpose of this is to catch the drippings from the brisket, and to help create some steam in the grill.

Allow your grill to get hot, approximately 220F if you have a thermometer.

Close your lid, and allow the brisket to cook for 5 hours. To help increase the level of smoke in your grill, close the top vents (leave the side vents open). Also add your wet wood chips to the hot side of the grill, this will help increase the smoke, too.

Check on the brisket around every hour. Check the water in the pan below, if it is about to dry out pour some more water directly into the pan. Be sure not to spill any outside of the pan. This will cause ash to fly everywhere (including onto your meat). I used a brush to brush some of the juices back onto the brisket.

Your brisket should start to turn a nice dark color. You can pull it after the 5 hour mark (most of the time). Check the internal temp, and if it has reached 160F you can pull it off the grill.

Enjoy!