Perfect Texas Style Brisket

Approx 24 - 48 hours in advance of cooking.

Store Brisket in refrigerator until ready to start trimming. Cold brisket is easier to work with. Place upside down, and remove any silver skin, and excess fat from the flat. Trim any loose meet, square up the edges and ends. Remove any excessive fat. Reserve the fat to render for tallow. Flip over, and trim the top fat cat until about 1/4 inch thick.

Mix spices in a bowl, add to an old spice shaker Spreak evenly over all surfaces of the brisket

Wrap the brisket in plastic wrap, and store in a bus tub in the fridge until ready to cook

On the day of the cook, preheat smoker to 250. If using on offset smoke, place brisket with the point end facing heat source. Smoke until internal temp reads 165F

Roll out a large piece of butcher or parchment paper. Apply several tablespoons of melted tallow to the paper. Place brisket on paper, and roll into a tight leakproof bundle.

Return to smoker, or at this point finish in an oven that can maintain 250F.

Brisket is done when internal temp at thickest point reaches 202-203F.

Remove brisket and allow to rest for an hour. Wrap in towels, or store in a cooler.

Slice both the point and the flat against the grain. Serve immediately.

Only slice as much as you will need. Wrap remaining brisket and store in fridge or freezer in a vacuum sealed bag.