Aaron Franklin Texas Brisket

Ingredients

• 10 lb whole brisket
• 1/2 cup coarse salt
• 1/2 cup coarsely ground pepper
• 1/4 cup water
• WAGYU Beef Tallow

Directions

1. Prepare the brisket by trimming the fat off it. Leave the flat and point attached.
2. Liberally apply salt and pepper across the brisket on both sides.
3. Prepare your smoker for indirect smoking, and set to cook at 225°F. Add oak or hickory wood to the firebox. Also add a small bowl of water to retain moisture.
4. In a small drip pan add some Beef Tallow. This will allow it to melt and absorb the smoke flavor. Save the container this can be reused.
5. Transfer the brisket to the smoker grates FAT SIDE UP.
6. Smoke for 6-8 hours, or until internal temperature has reached 165°F. Fat render should also give way to a translucent yellow color when pushed with a finger.
7. Spray the brisket with a 50/50 combination Apple Cider Vinegar and Water or Worcestershire sauce and water in a mister. Spray brisket with mister solution every 3 hours.
8. Remove brisket from smoker and leave to rest for 5 minutes.
9. Tightly wrap brisket in pink butcher paper that has the smoked beef tallow spread where brisket will be placed FAT SIDE UP.
10. Transfer back to smoker FAT SIDE UP. Close lid and leave to cook wrapped in paper for a further 2-3 hours, or until internal temperature reaches 185°F.
11. Let rest 2 hours minimum. Slice as needed for serving.
12. Can also let rest to 170°F and rewrap with new tallow butcher paper and place in cooler for 8-12 hours.