Texas-Style Pellet Smoker Brisket by Andy Cooks

Ingredients

• 6.5 kg packer brisket
• 80 ml (1/3 cup) yellow mustard
• 150 g (1/2 cup) coarse sea salt
• 60 g (1/2 cup) coarsely ground black pepper
• 60 ml (1/4 cup) beef tallow

Instructions

1. Trim the brisket to a 6mm fat cap and aerodynamic shape, then rub with mustard and coat evenly with the salt and pepper mixture.
2. Refrigerate the seasoned brisket on a wire rack, uncovered, overnight to dry brine.
3. Preheat the pellet smoker to 110°C (225°F) and place the brisket fat-side up in the center.
4. Smoke for 5-8 hours until the internal temperature reaches 73°C (165°F).
5. Remove from the smoker, coat the exterior with beef tallow, and wrap tightly in several layers of butcher paper.
6. Return to the smoker and continue cooking for 3-5 hours until the internal temperature reaches 96°C (205°F) and the meat probes like soft butter.
7. Rest the wrapped brisket in a 50°C oven or an insulated esky for 6-8 hours before slicing.