Brisket

Directions

1. 1

   Fill the pellet hopper with your choice of pellets.

2. 2

   Preheat the smoker to 225 degrees Fahrenheit.

3. 3

   In a spritz bottle, mix apple juice and vinegar.

4. 4

   Remove the brisket from the packaging and trim excess fat and unwanted items.

5. 5

   Spritz the brisket with the apple juice and vinegar mixture.

6. 6

   Apply a generous amount of SPG to the entire brisket.

7. 7

   Add beef powder and additional black pepper.

8. 8

   Place the brisket into the smoker and cook at 225 degrees for 4 hours.

9. 9

   Increase the temperature to 275 degrees for the remaining cooking time.

10. 10

    Once the bark is set (around 180-190 degrees), wrap the brisket in butcher paper with beef tallow.

11. 11

    Remove the brisket when it is done and a probe can easily insert into it or when it reaches 200-205 degrees. Allow the brisket to rest to bring down the temperature.

12. 12

    Wrap and let the brisket rest for 4 hours in a warmer, such as an oven with the warm feature set at 160 degrees, or place it in a cooler with towels.