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1
Prepare the rub: In a bowl, combine all except brisket and mustard. Set aside.
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2
Make the brisket: Trim brisket, leaving 1/4 inch of fat. Place the brisket in a roasting pan, and rub the yellow mustard over the entire brisket. Liberally cover the mustard with the rub, massaging with your fingers. Place the rubbed brisket in the fridge for at least 4 hours.
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3
Make the mopping sauce: Combine all ingredients in a non corrosive container, and season to taste. Set aside 1 cup of sauce in refrigerator, for serving.
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4
Prepare the grill: Place a large drip pan in the center of the grill botton. Place the briquetts on side of the grill and light. Preheat to medium low. Add 1 cup of the applewood chips. Every hour, add 1 cup wood chips
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5
When the grill is ready, place the brisket, fat side up, over the drip pan away from the heat. Drape the bacon over the top of the brisket, cover, and cook 6 hours. Brush the meat with the mopping sauce on all sides every hour for the first 5 hours. Continually check internal temp of the brisket with thermometer until it reaches 190F. If it gets too brown, remove, liberally baste with mopping sauce, and completely cover and seal with foil. Return to the grill and continue cooking until done. Transfer to a cutting board and let rest 10 minutes. Unwrap and slice diagonally across grain 1/2 inch thick. Arrange slices over lapping on a warm platter, and moisten with the juices. Serve the reserved mopping sauce on the side.
