The colder the brisket is the easier it will be to trim.
- Remove silver skin and excess fat from bottom.
- Trim top fat to about 1/4" thick.
- Get rid of any 'hard' fat where the flat and point connect.

- Rub with yellow mustard
- Season with course Kosher salt, course black pepper, and garlic powder
Wrap in plastic wrap and set in fridge.
  Allow the rub time to set in, about 12-24 hours.

----------

Smoker temperature:
- 165° for about 20min/pound
- 225° for remainder of time
Use hickory or mesquite with oak or cherry (soak smaller chips in water)
Fill drip pan with hot water
If possible, move drip pan to highest position.

Cook on rack above drip pan, fat side up, for about 45min/pound
  until the temp stalls (around 145°-165°)

Wrap fully in butcher paper (harder crust) or foil (softer crust)
  and place back on the grill, fat side up, with the foil seam side down

Cook for another 30-40min/pound until meat reaches 202°
  (may need to raise smoker temp to 250°)

----------

REST!  Wrap in towels and place in cooler for a minimum of 1 hour
to allow the meat to finish cooking.

Slice meat against the grain.
ONLY SLICE AS MUCH AS NEEDED!  Put away the rest as a single piece.