Beef Brisket – Low and Slow

Follow instructions of my Smoked Beef Brisket but alter the cooking method as below:

• 6:00 am – Light cooker; prep brisket
• 7:00 – 11:00 – Smoke unwrapped at 225°F – 250°F
• 11:00 – Do the "scratch test" to make sure bark is set
• Raise smoker temp to 275°F – 300°F
• Wrap with Wagu Tallow ON TOP of meat and place back in smoker.
• Cook until internal brisket temp is 200°F
• 1:00pm(ish) – Probe every 15 min until it feels like cool butter/peanut butter
• Pull off cooker & rest for 2 – 4 hours in cambro/cooler
• 3:00 – 5:00pm – Slice & Eat