Directions
- Unpackage brisket and pat dry with paper towels.
- Using a sharp knife, carefully trim the brisket flat so it is an even thickness. Remove any excess fat from the point and leave 1/4 inch of fat over the flat. Then, flip over and trim as much of the deckle fat away and shape the whole brisket to be as round as possible, removing any silver skin that is visible.
- Rub the brisket with a very thin layer of mustard (or binder of choice) on all sides. Then, generously coat with BBQ rub. Rest in the refrigerator while smoker preheats.
- Preheat smoker to 400°F. We recommend a Vertical Pellet Smoker for best results with this method.
- Once smoker is preheated, place the brisket on the top rack, then insert a temperature probe into the thickest part of the brisket flat (not the point or the deckle).
- Allow to roast for 1 hour, then reduce the smoker temperature to 350°F. Cook until the brisket reaches an internal temperature of 165°F, about 1 1/2 hours.
- Once the brisket reaches 165°F, remove from the grill with the temperature probe still inserted. Place in an aluminum pan over a roasting rack. Baste with beef tallow and add broth to the bottom of the pan. Cover tightly with 2-3 layers of aluminum foil.
- Place wrapped pan back in the grill and braise until the brisket reaches an internal temperature of 195-200°F, about 1 1/2-2 hours.
- Remove from the grill and poke 2 dime size holes on opposite corners of the pan. Allow to rest for 2 hours or until the brisket's internal temperature reaches 160-170°F. Then, carve and enjoy!
