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First, take a deep breath and note that this does take a while to achieve but believe me its totally worth it.
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1.
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Smear brisket with mustard the top, sides, underside all of it.
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2.
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Cover it pretty generously with the Dicks seasoning all over again.
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Place in a roasting bag or container and put in fridge for at least 30 minutes to an hour or over night if you are planning ahead.
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3.
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Prep the smoker with soaked mesquite wood chunks, charcoal, and wood charcoal.
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This is a science.
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The wood chunks are what smoke.
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The charcoal is what burns the longest and the wood charcoal is what delivers the heat.
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Throughout the process you will have to add these.
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Just keep the heat in the ideal range (200-250 degrees) as indicated on your smoker.
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4.
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Fill the drip pan with the apple juice and keep it full throughout the cooking.
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5.
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Place brisket on smoker 6.
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Put beer in a spray bottle and spray down the meat.
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Every hour check the temperature of your smoker and spray down the meat.
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7.
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After around 5-6 hours check the meat temperature.
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I think for a medium-well brisket it should read around 165-170 degrees.
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8.
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Let it stand for about 15 minutes before cutting.
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And then enjoy!
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Make more than you are going to need because left overs are great and with all the trouble you should get more than one meal out of it.
