Brisket Rub

Dry rub should be left on a brisket for at least 8 to 24 hours prior to cooking. Wrap the brisket after applying the rub and let it sit in the refrigerator.

Rubbing mustard on a brisket helps to create a flavorful crust by ensuring the rubs or spices adhere to the meat. It works as a binder. People often use mustard because of its neutral flavor profile after cooking.

Yes, bringing a brisket to room temperature before cooking is recommended. At the very least, let the brisket sit out for an hour before smoking it.

The ideal internal temperature for a cooked brisket is around 195°F to 205°F (90°C to 96°C). The brisket will continue to cook after you take it out of the smoker, so aim for 195°F and let it rest.

Resting time for a brisket depends on its size and cooking method. As a general guideline, allow the brisket to rest for at least 30 minutes to 1 hour before slicing.