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Smoked Cider Brisket

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Hickory chips, for smoking

4 cups apple cider

12 cups cold water

1/2 cup kosher salt

1/4 cup sugar

1 tablespoon black peppercorns

2 bay leaves

1 (5 to-6 pound) beef brisket, fat cap 1/4 to 1/2-inch thick

1 tablespoon kosher salt

1 tablespoon paprika

1 tablespoon freshly ground black pepper

1 tablespoon sugar

1 tablespoon onion powder

2 tablespoons butter

2 tablespoons whole grain mustard

1/4 cup light molasses

1/4 cup apple cider

1 tablespoon apple cider vinegar

Kosher salt and freshly ground black pepper

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