We usually do this first step the night before. Trim most of the excess fat off of the brisket. Mix the sugar and seasonings; rub onto the meat. Cover with plastic wrap and place in the fridge overnight.
Place meat on the top grill, cover and smoke until internal temperature reaches 160 degrees. This usually takes about 4 hours.
Remove and double wrap with foil. Return to smoker and cook until internal temperature 204 degrees.
Mix together the cider, mustard, vinegar and BBQ sauce. Pour about 3/4 cup of the mixture over the brisket, wrap in the foil and let rest for at least 30 minutes in a dry cooler.
Slice and serve! Pour the remaining BBQ mixture over sliced pieces or on the side. Store leftovers in the refrigerator in an airtight container.
