Step 1

Pull your brisket straight from the fridge and start trimming off any excess fat and silver skin. Trim the fat cap down to 1/4 inch. This provides the perfect fat to meat ratio. Remove any loose meat that will burn up during the cook.

Step 2

In a seasoning container, mix your kosher salt and coarse black pepper mixture 50/50 by volume. Apply a thin mustard binder on the brisket and than evenly coat the brisket with your seasoning covering the entire thing.

Step 3

To set up your pellet grill, connect it to power, fill the hopper with your post oak pellets, and preheat your smoker to either 225 or 250 degrees. Place the water pan in the smoker so that the moisture from the water will hit the brisket, or place in a couple of big scoops of beef tallow to smoke. Face the point of the brisket closest to the heat source as it can handle more heat without drying up.

Step 4

Smoke the brisket for 3 hours without checking on it. After the 3 hours, spritz the brisket with a 50/50 apple cider vinegar/ water mixture or spritz of your choice. Spritz the brisket every 30-45 minutes until ready to wrap.

Step 5

Wrap the brisket when it hits the stall at 160 or wait until it gets through the stall between 170-When I wrap the brisket, pour some of your smoked beef tallow in the butcher paper and brisket before wrapping.

Step 6

After wrapping the brisket, keep smoking the brisket until the brisket is 203-205 degrees internal or probe tender.

Step 7

Rest your brisket for a minimum of an hour. This is an extremely important step to not lose all of the juices in the brisket. If you have the time, rest the brisket until it reaches a serving temperature of 140-150 degrees internal. You can rest the brisket inside a cooler or oven.

Step 8

Start slicing the brisket at the flat. Slice it across the grain (muscle fibers) in pencil-width slices until you get to where the point starts. Turn the brisket 90 degrees and finish slicing the rest of the brisket and serve up.