– 11 pound beef brisket – ¼ cup Wagyu Tallow or 3-4 tablespoons of olive oil – ½ cup coarse black pepper – ¼ cup coarse salt plus 3 tablespoons – ¼ cup paprika – 2 tablespoons garlic powder – apple cider vinegar
Sprinkle brisket with salt and place it on a cooling rack. Place the meat in the fridge, overnight. Preheating your pellet smoker to 225°F. Spread the tallow around the entire brisket.
Combine pepper, salt, paprika, and garlic powder, in a large bowl and whisk. Pour the rub over the brisket and rub it on until the brisket is covered.
Place the brisket in the smoker and smoke for 4-6 hours. Spritz the brisket with the apple cider vinegar every hour.
Once it reaches 165 degrees, remove the brisket and tightly wrap it in tin foil. Place it back in the smoker for another 4-6 hours.
Allow the brisket to rest for at least 10 minutes and no more than 2 hours. Slice against the grain and serve.
Smoked Beef Brisket
Enjoy! For more of my best beef recipes, visit my website!