Oven Smoked Brisket with Dijon Mustard and Pepper

Smoked Brisket

Step 1: Prep and Trim [00:18]

Remove packaging and trim excess fat and hard pieces off the brisket.

Step 2: Seasoning [00:55]

Pat the meat dry with paper towels, then apply a layer of Dijon mustard as a binder. Season generously with pepper and garlic.

Step 3: Cooking [01:07]

Place the meat in the oven at 225°F until it reaches an internal temperature of 170°F.

Step 4: Wrapping [01:14]

Wrap the brisket in butcher paper and continue to cook until it reaches an internal temperature of 200°F–203°F.

Step 5: Resting [01:23]

Allow the meat to rest, covered, for 3 hours before slicing.