Instructions: Trim brisket fat to 1/8 to 1/4 inch; trim fat pockets flush with side of brisket. Coat fat side with some mustard sauce; sprinkle with some barbecue seasoning. Turn brisket. Repeat procedure with remaining mustard sauce and barbecue seasoning. Place brisket fat-side-up on grill rack in covered medium grill with water pan. Arrange brisket with large end to heat source. Cook at 230-250 degrees over indirect heat for 8-12 hours. Turn and mop brisket after 4-6 hours; rotate blade portion to heat. Turn and mop every 11/2 hours until cooked through. Brisket is done when probe inserted into meat moves easily and can be removed without any resistance.

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