• 15 lb. Brisket
• Texas Crutch
• Beef Tallow

Night Before Cook:

1. While Brisket is cold, trim fat to 1/4". Once trimmed, generously season entire Brisket with Texas Crutch. Wrap in foil. Rest in fridge over night (8 hours).

The Day Of:

1. Preheat smoker to 250F. While preheating, remove Brisket from fridge, unwrap and, place temp probe in large end (the point), making sure it is not in a fat cap.
2. Place Brisket on smoker. Cook until the internal temp stalls (usually around 160F). Pull and place Brisket on foil or Pink Butchers Paper. Add a few tbsp of Tallow to Brisket. Finish wrapping tightly.
3. Place back onto smoker and cook until internal temperature is 203F (or probe tender).
4. Pull once proper temperature. Leave wrapped in foil/butcher paper. Wrap in old beach towel, and place in cooler. (If you don't have access to that, do the same thing for wrapping and place in oven turned as low as possible.)
5. Rest for an absolute minimum of 1 hour. The longer the better. I'm talking 10-12 hours, if possible.
6. Once it is rested, unwrap you smokey gift. Start slicing!
7. MUNCH MUNCH MUNCH

• REST IS KEY! Resting allows for the muscle to relax and reabsorb those rendered fats and seasonings.
• There's so many ways to do this. Most work out just fine.
• Yes, it is okay to sauce YOUR brisket. The All-American is perfect for Brisket.

1. Do I actually need to rest it for that long?

YES! If you want to ruin all your work, cut into right away. I dare you.

2. Do I need to trim the fat?

Yup. Smoke doesn't penetrate fat super well. You do need to leave some though!