A savory variation featuring granulated garlic and onion powder mixed into the traditional Dalmatian rub.
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Trim the brisket by removing excess hard fat, leaving about a quarter-inch of fat cap on the top.
Apply a thin layer of yellow mustard over the entire brisket to act as a binder for the spices.
In a small bowl, mix the salt, pepper, granulated garlic, and onion powder until well combined.
Generously coat all sides of the brisket with the dry rub, pressing it firmly into the meat.
Preheat your smoker to 225 degrees Fahrenheit using post oak wood for an authentic Hill Country flavor.
Place the brisket on the smoker fat-side up and cook until the internal temperature reaches 165 degrees Fahrenheit.
Mix the apple cider vinegar and water in a spray bottle and spritz the meat every hour after the first three hours.
Wrap the brisket in butcher paper and continue cooking until it reaches an internal temperature of 203 degrees Fahrenheit, then rest for at least two hours.
