Make dry rub. In a small bowl, mix the rub ingredients. 2. Rub honey Dijon mustard all over the brisket, making sure to cover it completely. Press rub onto the brisket, making sure to cover it completely with the rub. Place brisket in a 2 gallon zip top bag, or place it in a pan, and cover with plastic wrap. Refrigerate over night. 3. Remove brisket from the refrigerator. Prepare the grill. Heat grill to low temperature between 250 and 300 degrees. 4. Place brisket in a disposable 13×9-inch aluminum pan, pour in 1 cup of beef stock and 1/2 cup bourbon. Cover the brisket with aluminum foil, and place on the grill over indirect heat. Keep grill between 250 and 300 degrees. Cook brisket an hour and fifteen minutes per pound, or until fork tender.