Tender Brisket

Directions

1. Trim the brisket using a boning knife, removing silver skin, 1/4 off the fat cap, remove hard edges, and round off the brisket so it cooks evenly.
2. Mix salt, pepper, and garlic, then rub over the brisket. Use All Y'All rub as a premade salt, pepper, and garlic seasoning. Refrigerate overnight or for a few hours minimum.
3. Preheat the smoker to 225°F (107°C) using post oak wood chunks. Place the brisket on the smoker. Spritz the brisket after hour 2 with 50/50 water and beef broth. Smoke the brisket for 10-12 hours until the internal temperature reaches 203°F or is prob tender. You can put brisket in a foil boat between 170-180°F internal temperature to help you speed up the cook to get through the stall.
4. Rest brisket for 2 hours with beef tallow inside the wrap before slicing. Allow the brisket to come down to 160 degrees before 2 hour rest. You can wrap in foil, or butcher paper and then wrap in a towel in a cooler for the rest.