While the brisket is still cold coming right out of the fridge, trim off the excess fat. Leave about a 1/4 inch of fat on most parts, mainly cut out the thick pieces which will not render into the meat.
Make a rub of 50% kosher salt, 50% cracked pepper.
Rub a thin coating of yellow mustard over the brisket, to serve as a bonding agent for the seasoning rub.
Generously season both sides of the brisket with the salt and pepper rub, being sure to also season the edges.
Mix the marinade using half beef broth, 45% apple juice and 5% Worcestershire sauce. Inject into the brisket.
Smoke until internal temperature reaches 165 degrees F.
Remove brisket and wrap in either foil or butcher paper.
Return wrapped brisket to the smoker until internal temperature reaches 205 degrees F.
Wrap cooked brisket in a clean, old towel and put in a styrofoam cooler for at least 1 hour to let the meat rest.
Slice and enjoy!