Smoked Brisket

🥘 Ingredients

• whole packer brisket 12 lb
• kosher salt 3 Tbs
• coarse black pepper 3 Tbs
• cider vinegar 1 cup
• water 1 cup
• beef tallow 2 Tbs
• flaky salt 1 tsp

1. 1

   Bring the smoker to 250°F (120°C) over post oak and hold it there.
2. 2

   Trim whole packer brisket to an even 1/4-in fat cap and season it all over with kosher salt and coarse black pepper , and nothing else.
3. 3

   Stir cider vinegar and water together in a spray bottle.
4. 4

   Smoke @&( timer fat side up, spritzing it hourly with @&( timer , for 8 hr , to 165°F (74°C) and a set bark that will not smudge under a thumb.
5. 5

   Wrap @&( timer tight in butcher paper with beef tallow and return it to the smoker for 4 hr , to 203°F (95°C), until a probe goes through the flat like warm butter.
6. 6

   Rest @&( timer still wrapped for 2 hr , then slice it pencil-thick across the grain — the flat for lean, the point for moist — and finish with flaky salt .