- Set up your smoker for indirect heat with a water pan to maintain moisture. Use hardwood chunks or chips like oak, hickory, or mesquite for authentic Texas flavor. Our smoking wood guide is here.

- Preheat the smoker to a temperature of 225°F (107°C). This low and steady heat will ensure the meat absorbs the smoky essence while becoming tender and flavorful.

- Trim any excessive fat from the brisket, leaving about ¼ to ½ inch on the surface for moisture and flavor. As you are trimming, put the fat into a small pot, we will boil this down to make tallow for our secret weapon later.

- Season the brisket generously with coarse kosher salt, coarsely ground black pepper, garlic powder, and onion powder. I like to mix it all into a shaker first so I can apply it more evenly. About 3 parts pepper, to 1 part salt, then a smaller amount of garlic and onion powders. Apply the seasoning evenly, ensuring good coverage on all sides.

- For a better bark formation, you can use a thin layer of mustard as a binder before applying the seasoning. This step is optional but can enhance the flavors.

- Place the seasoned brisket on the smoker's grates, fat-side up. The fat will melt and baste the meat as it cooks, ensuring moisture and tenderness.

- Close the smoker's lid and let the brisket smoke undisturbed for several hours. The cooking time will depend on the size and thickness of the brisket.

- As a general rule of thumb, estimate about 1 to 1.5 hours of cooking time per pound of brisket. However, keep in mind that the tenderness and texture are more important indicators of doneness than strict timing.

- Maintain a consistent smoker temperature of around 225°F (107°C) throughout the cooking process. Adjust the vents or fire as necessary to achieve this temperature. While you get started, go ahead and render down your beef fat for tallow to use later when we wrap the brisket.

-After 5 , 6 hours, and you have a good, dark brown color to your brisket, it's time to wrap your brisket

-It's always a common debate, but I like to wrap my brisket in butcher paper or foil. My secret weapon however, is pouring over beef tallow from our trimmed fat that I've rendered down prior to wrapping it.

- After several hours, check the internal temperature of the brisket using an instant-read meat thermometer. For a tender, melt-in-your-mouth texture, aim for an internal temperature of around 203°F (95°C).

- Another method to determine doneness is the "probe test." Insert a probe or toothpick into the thickest part of the brisket. If it slides in smoothly with little resistance, the brisket is likely done.

- If the brisket hasn't reached the desired temperature or tenderness, continue cooking and checking at regular intervals until it's ready.

- Once the brisket reaches the desired doneness, carefully remove it from the smoker and wrap it tightly in aluminum foil. Place it in a cooler or an insulated container and let it rest for at least 1 hour. Resting allows the meat to reabsorb juices and ensures a more tender result.

- When ready to serve, slice the brisket against the grain into thin, succulent slices. This technique ensures maximum tenderness and optimal flavor distribution.