Trim Brisket. Save trimmings! Save the meat to mince for burgers later. Place fat in a pan to render into tallow on the smoker.
Pre-heat Pellet smoker to 165°F. This low temperature step is to allow more smoke flavor to penetrate the meat.
Season Brisket (don't forget the sides!)
Place brisket on smoker, fat side down. This will help protect the meat from the radiant heat of the deflector.
Place pan with fat trimmings on the smoker too.
After 15-60minutes, increase temperature to 230°F
*With the lean side up, it can dry out really easily. You can help this by spooning some tallow from the pan once some fat has rendered.
Continue at 230°F until internal temp reaches160-180°F (about 11-12 hours). Spritzing every hour or so.
If the end starts to burn, tent with some foil.
Once internal temp reaches 160°F, and has passed the stall, wrap in unlined butcher paper with a generous amount of tallow.
Place back on the smoker until it reaches an internal temp of 203°F
Let it rest down to 140°F before slicing. Prolonging the rest with sous vide, oven, warmed cooler, or keep warm setting on smoker is beneficial.
