Combine all ingredients in a large pot and bring to a boil. Cook for 10-15 minutes. Let cool completely for 1 to ½ hours.

Trim brisket as if you were smoking it on your Smoker or Pellet Grill. Remove excessive fat. See Video for a visual.

Once brining liquid is cool, submerge brisket into the brine and date for 14 days and put inside the fridge.

Preheat Smoker to 250°F. Remove brisket from brine. Rinse and dry it off. Coat with mustard. Season with cayenne pepper and LOTS of paprika. Don't be shy with paprika. I use a 8 to 1 ratio! *Save 1 cup of brine liquid and place in spray bottle.*

Place meat directly on smoker. You'll cook it for about 4-5 hours depending on your size cut.

3 hours into the smoking, spritz the brisket with the brine liquid. You should see a "bark" setting on the brisket by now. Repeat spritzing every hour.

Once internal temp reaches 145-155°F, place brisket into a pan, cover it and place back on the smoker until internal temp reaches 200°F.

Once meat reaches temperature, remove from smoker and let rest in a cooler or hot box for 90 minutes before slicing into it.