Prepare the Seasoning and Pan:

• In a bowl, mix together the salt, pepper, garlic powder, and onion powder; set aside.

• Line a half-sheet pan with multiple layers of aluminum foil.

• Place a cooling rack on top of the foil-lined pan.

Trim the Brisket:

• Trim excess fat from the brisket, leaving about a 1/2-inch layer to help retain moisture.

• Place the trimmed brisket on the prepared cooling rack.

Season the Brisket:

• Coat the entire brisket with a layer of mustard, spreading it evenly.

• Generously sprinkle the seasoning mixture over the mustard-coated brisket, making sure all sides are well covered.

Marinate:

• Wrap the seasoned brisket (along with the cooling rack) tightly with several layers of foil.

• Refrigerate for at least 4–6 hours, or overnight for best flavor.

Smoke the Brisket:

• Preheat your smoker to 225°F and fill it with your favorite pellets.

• Place the foil-wrapped brisket in the smoker, with the cooling rack underneath.

• Insert a meat probe to monitor the internal temperature.

• Smoke until the brisket reaches an internal temperature of 200°F—this usually takes about 1 hour per pound.

Rest the Brisket:

• Remove the brisket from the smoker and carefully unwrap the foil.

• Rewrap it in parchment paper, then in a towel.

• Let the brisket rest for at least 1 hour before slicing and serving.