Railtown Cafe's Texas-style smoked beef brisket

What's the Super Bowl without some good barbeque to go with it? Known for its laidback atmosphere and simple, but carefully prepared foods, Railtown Cafe knocks out sandwiches, soups and salads with the freshest ingredients and solid techniques. Get a taste of its barbecue with chef Dan Olson's brisket recipe. He uses applewood for the smoke in this recipe.

1 10-12 lb beef brisket, fat trimmed to ¼ inch thickness

1/4 cup Dijon mustard

1 cup sugar

1/2 cup kosher salt

1 tbsp garlic powder

1 tbsp onion powder

2 tsp dry mustard

2 tsp chili powder

1 tsp cayenne pepper

2 tsp paprika

1 tbsp freshly ground black pepper

1 tsp cumin

1 tsp coriander

1 bay leaf, crushed

1 tsp dried thyme

1 tsp dried rosemary

The day before cooking, rinse the brisket, pat dry and rub with Dijon mustard.

Combine the rest of the ingredients, and generously season the brisket with the dry rub mixture on all sides. Using your hands, rub the mixture into the meat.

Refrigerate overnight (12 hours).

The next day, light the lump charcoal in the smoker. Heat to 225 F.

Place your brisket inside the smoker (make sure there is no direct heat).

Insert a water pan under the brisket to catch all the juicy drippings. Set your vents to keep a constant temperate of 215 F-225 F.

The thickest part of the meat should register 200 F (about 12 hours cooking time).

Wrap in tin foil and let rest for 45 minutes. Enjoy.