Preheat smoker to 265°F.

Trim brisket, leaving ¼" fat cap and shaping for airflow.

Rub with mustard and season with salt and pepper or beef rub.

Place on smoker, point facing heat.

Smoke undisturbed for 3 hours.

Begin spritzing with apple cider vinegar every 45–60 minutes.

At 165°F, wrap tightly in butcher paper.

Increase smoker temp to 280°F, continue cooking to 200°F.

Probe for tenderness. When it feels like butter, it’s done.

Rest on counter, wrapped and covered, for at least 40 minutes.

Slice flat against the grain, then slice point perpendicular. Serve and enjoy.