COOK IT.
Preheat your wood pellet smoker to 190°F.
Trim away access fat from your brisket, but leave a 1/4 inch cap over the flat and point.
Evenly coat the meat with your BBQ rub of choice and allow to sit 10 minutes.
Place the brisket in your vertical smoker, or on the upper shelf of your pellet grill.
Allow brisket to smoke, spritzing every hour and a half with your spritz of choice.
Once the meat reaches an internal temperature of 150-160°F, remove from the grill, baste with tallow or butter then wrap using foil, butcher paper, or place in a pan covered in film and foil.
Place back in your smoker at 225°F.
Allow the brisket to braise and reach an internal temperature of 190-195°F.
Remove from grill and allow to rest a minimum of 2 hours or until it reaches an internal temperature of 140-150°F.