Brisket
Mustard
Hi Mountain Brisket and Prime Rib Rub
2 cups beef broth

Heat smoker to 200 F. Trim excess fat from brisket. Coat brisket with mustard, then season generously with rib rub. Place brisket fat-side down on smoker and cook until internal temperature reaches 160 F. Remove brisket from smoker and place on foil. Create a foil boat, add beef broth and wrap tightly. Return brisket to smoker and cook until internal temperature reaches 200 F. Rest 30 minutes before slicing and serving.