Prep and start the smoker and bring it to 225˚F (no higher than 250˚F)
Trim fat off of brisket and put trimmed fat (tallow) into foil roasting pans to render on the smoker while the meat is smoking.
Rub brisket with BDC Rub (or simply kosher salt and pepper).
Add brisket to the center of the smoker and the trimmings pan/s close to the heat source for 3 hours then...
Start spritzing (just the meat – not the fat) and remove the fat pans (not the meat) and put the fat (we will now call it Tallow) pans somewhere to cool. (Don't put them on a plastic table - trust me)
Raise the temperature of the smoker to 250˚F (no higher than 275˚F) and continue to cook the brisket for 5 hours
Check for... 1. Evaporation (shrinks about 40%) 2. Dark Color 3. Very Crunchy Bark 4. Fat Rendering on the brisket !!! Important!!! 5. Temperature (least important) usually around 175˚F - 185˚F
** Ready to wrap when brisket's fat is rendered to touch **
Remove the brisket from the smoker and Wrap in butcher paper with beef tallow (Wagyu Tallow is BEST) and put it back on the smoker (wrapped).
When the brisket temperature reaches 203˚F -ish (I pull mine @ 201˚F) AND the Probe test passes (feels like softened butter !!! Important !!! ), Pull the brisket from the smoker.
Let cool (wrapped) to 185˚F - 180˚F.
**Re-wrap in new butcher paper with smoked tallow and put in a cooler to rest.
Rest for a MINIMUM of 3 hours(8 – 12 hours BEST).
Notes
NOTE – If the temperate of the brisket drops below 135˚F after resting, put it in a 170˚F oven (wrapped) to bring the temp back up to 145˚F (serving temp)