1 9-to-10-pound beef brisket
1 cup mustard sauce
1 cup barbecue seasoning or rub
Trim brisket fat to 1/8 to 1/4 -inch; trim fat pockets flush with side of brisket. Coat fat side with some of mustard sauce; sprinkle with some of barbecue seasoning. Turn brisket. Repeat procedure with remaining sauce and seasoning.
Place brisket fat side up on grill rack in covered medium grill with a water pan. Arrange brisket with large end to the heat source. Cook at 230 to 250 degrees over indirect heat for 8 to 12 hours. Turn and mop brisket after 4 to 6 hours; rotate blade portion to heat. Turn and mop every 11/2 hours until cooked through. Brisket is done when you can insert probe into meat easily and remove without any resistance.
Yield: 30 servings
Source: Carolyn Wells in the Kansas City Barbecue Society Cookbook