1. Buy a 15-20 pound full brisket
2. Trim the Mohawk of the brisket.
3. Leave around a 1/4 inch of fat around the meat (SAVE THE TRIMMINGS FOR TALLOW)
4. Once the fat is trimmed you want to shape the brisket into a oval shape making it more aerodynamic resulting in an even cook
5. We are going to use warm water as a binder. This allows for the fat to get nice and warm and allow for the seasoning to stick
6. Time to season, first apply a 16 mesh black pepper layer. This is to allow more seasonings to stick and for the pepper to really collect the smoke. Next time for the course salt. And finally a later of lawry's seasoned salt. This results in a nice orange layer (Goldees seasoning)
7. Now get the smoker ready, use any wood you want but I would recommend texas post oak but use want u want. If you are using a pellet smoker try to use hickory or mesquite.
8. You want the temp to be around anywhere from 200-225 at first. This will be the temp until you get to around 180 F internal. I would recommend 225 F
9. Now you wait. You want the internal temp of the brisket to be around 200-205 F . Now its gonna take a while because you have to get through the stall of the brisket. This is when the internal temp stays the same. To get through this some raise the temp to around 275 F but it all depends on your brisket.
10. Once the brisket gets to the internal temp of around 200 F and it is probe tender. you want to pull it off the smoker (You really should only care about probe tenderness instead of temp. Your brisket could be 200 F but not probe tender. Your probe should be going through that thang like butter)
11. Now get a 1/2 of beef tallow or Wagyu tallow and some tin foil. You want to place the tallow on the foil and then place the brisket on it.
12. Now just wrap it up and place it in a warmer or oven at 140 F.
13. Simply just wait until the internal temp gets to 140 F and cut. It should be really juicy from the tallow and you should have a perfect Brisket!

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