The brisket is in da smoka'

[HCT]

The brisket is finally in. It's a big one,'bout 7 lbs.
Slather it with a mustard mix, put rub on it and gave it a nice massage, slathered it again.
Sat in the fridge for about 36-40 hrs.
I'm smoking it for 3hrs. 40 mins. Why not 4 hrs. you may ask. I don't know, I just wanted to give it only 40 mins. of mesquite. Also 1 hr. of hickory, oak and apple.
After the smoking is done I'll finish it in the over, foil wrapped, at 275.
Oh yeah, I'm wearing latex gloves when handling because of the P.I. ;D