Directions

1. Begin defrosting your brisket 48 hours prior to cook time

2. Once defrosted trim your brisket to your desired fat cap

3. Set aside fat trimmings for tallow

4. Heavily season with salt and pepper or your favorite rub

5. Place back into the fridge for 24 hours to allow the seasoning to penetrate the meat

6. Pre-heat smoked to 225 F for at least 25 minutes

7. Stick your thermometer probe into the thickest part of the brisket

8. Place brisket on top rack of smoker

9. Take brisket fat trimmings and place in aluminum tray with ¼ cup of water and ¼ cup of beef stock, then place on smoker

10. Smoke for approx 6-8 hours or until internal temperature reaches 185 F

11. Remove brisket & fat trimming from smoker and drain with cheese cloth into a jar

12. Turn smoker up to 250 F

13. Spray butchers paper with water until damp

14. Place brisket in the center of butchers paper and pour tallow on top of brisket

15. Tightly wrap brisket & place back on top rack of smoker

16. Smoke for an additional 5-8 hours or until internal temp hits 203 F

17. While still wrapped in butchers paper wrap brisket in a towel and place in cooler or microwave for 3-24 hours.

18. Slice against the grain

19. Enjoy!