Prepare the smoker - don't skip this step. We are in for a long smoke, make sure your equipment is clean and ready. Vacuum any leftover ashes from the previous cook, clean any grease stains, clean the grates. Make sure you have enough wood pellets or fuel of your choice to fill the hopper for the long smoke.

Add wood pellets, chips or chunks to the hopper compartment. Use hardwoods like oak, hickory, or mesquite for smoking. If using wood chips you can soak them in water for about 30 minutes before use to ensure they produce smoke rather than burn.

Preheat your smoker to a steady temperature of 225°F to 250°F (107°C to 121°C).

Using a sharp knife, trim the fat cap down to about 1/4 inch thickness. Remove any silver skin and hard, dense fat.

Create a rub using kosher salt, coarse black pepper, and any additional spices you prefer (such as garlic powder, paprika, and onion powder).

Apply a thin layer of mustard to all sides of the brisket. Use just enough to coat the surface without making it too wet or runny.

Generously coat the entire brisket with the dry rub, ensuring even coverage. Let it sit for at least an hour, or overnight in the refrigerator for deeper flavor penetration.

Smoke the Brisket - place the brisket fat-side up in the smoker. This allows the fat to render and baste the meat as it cooks.

Keep the smoker temperature steady within the 225°F to 250°F range. Monitor the internal temperature of the smoker and the brisket using a probe thermometer.

Spritz every hour or so - spritz the brisket with a mixture of apple juice, vinegar, or water to keep it moist.

Wrap the Brisket (Texas Crutch) - when the internal temperature of the brisket reaches around 160°F to 170°F (71°C to 77°C), wrap it tightly in butcher paper or aluminum foil. This helps push through the "stall" and retain moisture.

Continue Smoking - return the wrapped brisket to the smoker and continue cooking until the internal temperature reaches 195°F to 203°F (90°C to 95°C). This could take a total of 1 to 1.5 hours per pound of brisket.

Rest the Brisket - once the brisket reaches the desired internal temperature, remove it from the smoker and let it rest, still wrapped, in a cooler or warm place for at least 30 minutes to 2 hours. This allows the juices to redistribute throughout the meat.

Slice the Brisket - unwrap the brisket and place it on a cutting board. Slice the brisket against the grain to ensure tenderness. Start with the flat cut, then the point.