Step 1

Combine the brine ingredients in a saucepan. Bring to a boil and then let the ingredients simmer for 5 minutes.

Step 2

Remove the brine from heat and let it cool. Place the brine in the refrigerator until you are ready to corn the brisket flat

Step 3

Place the brisket flat in a large plastic sealable bag. Pour the brine into the bag, remove as much air as possible, and seal. Place the plastic bag with the brisket in the refrigerator for 24 hours. Flip the bag after 12 hours.

Step 4

Combine the bbq rub ingredients when you are ready to smoke the brisket.

Step 5

Trim any excess fat off the "trimmed" side of the brisket - leave a 1/4" of fat on the fat cap side of the brisket.

Step 6

Spritz the brisket with apple juice, and then apply the rub.

Step 7

Smoke the brisket at 250 degrees until the internal temperature of the brisket reaches 200+ degrees. Spritz the brisket every 90 minutes with apple juice during the cook.

Step 8

Let the brisket rest in foil for 15 minutes before slicing thin.

Step 9

Serve with Colman's Mustard and enjoy!