If you buy an untrimmed brisket you will probably want to trim some of the fat off. It's good to leave a moderate amount to help keep the brisket juicy.
Rub generous amount of bold & spicy mustard over entire brisket. Coat heavily with coarse black pepper. Wrap & refrigerate overnite if possible.
Place on smoker. Cooking time is approx. 45 min. to 1 hr. per pound. **Cooking time may vary depending on temperature of smoker and fat content of brisket, as well as doneness desired. After first two hours, flip every two hours. You may want to place a pan of water in smoker under brisket to help keep moisture in the smoker.
Internal temp should be between 180-195. Take brisket off & let rest 30 before slicing. If you want a super tender brisket, try wrapping it in foil a few hours before it reaches temp, this will help keep moisture and it will be unbelievably tender.