Large mesquite chunks, as needed
1 ea. (8–10 lb) beef brisket
½ cup vinegar mixture from North Carolina-Style BBQ Ribs, plus more for serving
¼ cup Worcestershire sauce
¼ cup honey
1 cup Dijon mustard
1 cup Barbecue Rub
Hamburger buns for serving
Place mesquite into the firebox of a 250°F smoker.
Trim fat cap to ¼ inch. Place brisket into a large foil pouch and pour in vinegar mixture, Worcestershire sauce, and honey. Place pouch in smoker and cook for 6 hours, changing chunks as needed.
6 hours
Remove brisket from pouch, spread mustard evenly on it, and massage Rub into meat. Place brisket back into smoker and cook for 10 hours, changing chunks as needed.
10 hours
Separate brisket halves along fat line. Slice across the grain as thinly as humanly possible, chop roughly, and place serving portion in halved buns.
Place some vinegar mixture into a squirt bottle and serve with sandwiches.