Best Pellet Brisket So Far

Finally found a recipe that turned out great, including plenty of smoke flavor. I used the method by Meat Church on YouTube using Bear Mountain Hickory on my Recteq. Keeping it at 200F really cranked out the smoke.

1. Trim
2. Place trimmed fat in container to render tallow
3. Slather
4. Rub
5. Seasoning – let rest for 30-60 minutes
6. Place in evening night before in smoker at 200F
7. Cook for 12 hours
8. Next morning – take it out – look at bark. Should be dark mahogany color and temp should be in 170s (175) at flat
9. Increase temp to 225 if color isn’t right and internal temp is too low and put back until correct
10. Start straining out tallow through coffee filter into jar
11. When 175 – wrap
12. Back to smoker at 250 until probe tender
13. Take some liquid tallow from rendering pan and pour on wrapped brisket (on sheet tray)
14. Leave out for 1-3 hours (on warm day)
15. Then/ or into cooler until meal time
16. Remove from wrap – drip juices from wrapping paper and sheet pan on top
17. Make sure some juices are on cutting board
18. Cut and get slices in juice