I used Dijon mustard as a binder and created a rub using SPG. The blend consisted of two parts 16 mesh black pepper, one part kosher salt, and half a part garlic powder. I preheated the smoker to 200°F and smoked the brisket until it developed a nice bark, which happened around 170°F. After that, I wrapped the brisket in butcher paper and raised the temperature to 225°F. I continued cooking until the internal temperature reached 203°F in the flat and the meat was probe tender.