Preheat charcoal smoker for half an hour. Soak the hickory chips for half an hour in water.
Drain.
Trim fat on brisket to 1/4-inch thickness.
Sprinkle brisket generously with the dry rub. Wrap in plastic and refrigerate overnight.
Remove the brisket from refrigerator 1 hour prior to cooking and let stand at room temperature. Mop the entire brisket with Mustard Sauce.
Place brisket fat side up in a smoker at a preheated temperature of 200 to 225 degrees F.
Add 3 handfuls of pre-soaked hickory chips to preheated charcoal (should be at the gray stage). After 3 hours, add another 3 handfuls of chips and mop with Beer Based Mop Sauce.
After 2 more hours, place brisket on 2 pieces of heavy-duty foil and pour 1/4 cup Beer Based Mop Sauce on top of brisket and seal tightly. Continue to cook in smoker another 2 to 4 hours, or until internal temperature reaches 185 degrees F.
Remove brisket from foil and let stand 15 minutes. Slice brisket against the grain into 1/4-inch thickness. Top with Brisket BBQ Sauce.
Mix all ingredients in a medium saucepan. Reduce heat to low and simmer for 10 minutes.
Mix all ingredients in a medium saucepan. Reduce heat to low and simmer for 10 minutes.
In a medium to large saucepan, saute the onions in the butter over medium heat until soft.
Add remaining ingredients. Bring mixture to a boil over medium high heat. Reduce heat to low and simmer for 20 minutes.
