Uses spicy Creole mustard as a binder to help a thick layer of spices adhere to the meat.
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Preheat your oven or smoker to 275°F (135°C).
Pat the brisket completely dry with paper towels to ensure the mustard adheres properly.
In a small bowl, mix the paprika, garlic powder, onion powder, thyme, oregano, cayenne, salt, and pepper to create the Cajun rub.
Generously slather the entire surface of the brisket with the Creole mustard, using it as a thick binder.
Sprinkle the spice rub over the mustard layer, pressing gently with your hands so it forms a thick crust.
Place the brisket in a roasting pan or on the smoker rack, fat side up.
Cook for approximately 1 hour per pound, or until the internal temperature reaches 200°F and the meat is tender.
Remove from heat and let the brisket rest for at least 30 minutes before slicing against the grain.
