1 packer brisket (including both the point and flat, not separated)
3-4 tablespoons Blackstone SPG
1 tablespoon Knorr Beef Powder
1-2 tablespoons coarse black pepper
1 cup Wagyu Beef Tallow
1 cup apple juice
1 cup apple cider vinegar
Directions
Fill the pellet hopper with your choice of pellets.
Preheat the smoker to 225 degrees Fahrenheit.
In a spritz bottle, mix apple juice and vinegar.
Remove the brisket from the packaging and trim excess fat and unwanted items.
Spritz the brisket with the apple juice and vinegar mixture.
Apply a generous amount of SPG to the entire brisket.
Add beef powder and additional black pepper.
Place the brisket into the smoker and cook at 225 degrees for 4 hours.
Increase the temperature to 275 degrees for the remaining cooking time.
Once the bark is set (around 180-190 degrees), wrap the brisket in butcher paper with beef tallow.
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.
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.
