Directions:

Trim brisket to about ¼ inch fat

Rub with mustard and sprinkle with 1/3 salt and 2/3 pepper

wrap in plastic wrap and put in fridge over night

Cook will be 1 to 1.25 Hours per pound so get up at the appropriate time

Light egg bring to 250

Add water pan with half water and half apple juice to top of plate setter

put brisket on the grid raised on plate setter feet

spray with apple juice every 1.5 hours or so. (more as you approace 5-6 hours)

(optional - Wrap in foil at 6 hours remember to add some apple juice)

Pull off at 190 degrees

Rest (flat) at least an hour

Burnt ends:
Cut or pull the point off of the flat and wrap the flat in foil and a towel to rest in the oven or a cooler.
Cut the point into 1-2 inch cubes and put the cubes in a foil tray with a spicy bbq sauce
Put these burnt ends back on the smoker for another 1-3 hours.