This recipe outlines a method for smoking brisket to achieve an extra drippy, tender result, involving an initial smoke, a boat-and-tallow phase, and a long 14-hour rest in a warmer.
1. Season the brisket generously with Heath Riles SPG seasoning.
2. Smoke the brisket over BBQ pellets at 250°F until its internal temperature reaches 175°F.
3. Create a foil boat around the brisket and add Wagyu Beef Tallow.
4. Increase the smoker temperature to 300°F and continue cooking until the thickest part of the brisket flat reaches an internal temperature of 197°F.
5. Once 197°F is reached, immediately transfer the brisket to a warmer set at 150°F.
6. Let the brisket rest in the warmer for 14 hours to achieve an extra drippy and tender texture.
