New Years Brisket[homemade]

Trim off hard fat and mohawk
(save fat and put in tin pan on smoker to render into beef tallow)

Apply worcestshire all over as binder

season generously with course ground pepper(before other seasoning)

season with texas bbq rub (your choice)

rest 30 min

Put on Grill at 200 degrees evening before (aim for 24 hours before eating.

check next morning after like 12 hours without touching it.

look for good bark and internal temp in 170s
if not there, increase temp to 225 and put back for another 2 hours or so until temp is in the mid 170s

Wrap very tightly on overlapped butcher paper

increase temp to 250 and put wrapped brisket back on until it is "probe tender" (brisket feels like peanut butter when you poke with probe) temp at this found

rest on counter for 30 minutes (dont unwrap)

put in cooler, pour some extra beef tallow over top and rest for 3-4 hours