Smoked Holiday Brisket
PREHEAT smoker to 200°F.
TRIM the brisket, if needed, and season with salt and pepper to your liking.
ADD the brisket to the smoker.
PLACE beef tallow in a tray with the garlic and rosemary and place in the smoker alongside the brisket.
REMOVE the tallow after 4 hours and allow to cool to semi-solid state.
RAISE the smoker temperature to 250°F.
WHEN a dark, crispy bark has formed, and internal temperature is about 180°F remove the brisket and add the herb and garlic infused tallow to the brisket.
WRAP the brisket tightly in two sheets of Reynolds Kitchens Butcher Paper.
PLACE the brisket back on the smoker until internal temperature reaches about 205°F.
REMOVE brisket and allow to cool to 140°F before slicing and enjoy!