Preparation: Trim the brisket, leaving about 1/4 inch of fat. In a small bowl, mix the mustard and Worcestershire sauce, then rub it all over the brisket.
Seasoning: In another bowl, combine the brown sugar, paprika, black pepper, salt, chili powder, garlic powder, onion powder, and cayenne pepper. Generously coat the brisket with this dry rub, pressing it into the meat.
Smoking: Preheat your pellet grill to 225°F using oak or hickory pellets. Place the brisket on the grill, fat side up, and smoke for about 6 hours, or until the internal temperature reaches 160°F.
Wrapping: Remove the brisket from the grill and wrap it tightly in butcher paper or aluminum foil. Place it back on the grill and continue cooking until the internal temperature reaches 200°F, which should take another 3-4 hours.
Resting: Remove the wrapped brisket from the grill and let it rest for at least 1 hour before slicing. This allows the juices to redistribute, ensuring a moist and flavorful brisket.
Serving: Slice against the grain and serve with your favorite barbecue sides.
