Trim the top and Sides: Start by trimming your brisket. Remove the large mohawk-shaped fat-patch from the top high side of the brisket. Then slice off the entire high-side edge by cutting along the full length of the brisket. Next, trim off the thin flap at the smallest end—this part tends to curl and overcook during the smoke. Carefully remove the connective tissue between the point and the flat to help the brisket cook more evenly.

Season with Mustard and Rub: Rub the entire brisket with a layer of stone-ground mustard. This acts as a binder to help your seasoning stick and supports the bark development. Generously season all sides of the brisket with your BBQ rub, making sure to coat every surface evenly. You can add some additional cracked black pepper, as this will help the brisket retain a more smoky flavor and build a good exterior bark on the brisket.

Rest the Brisket Overnight: Place the seasoned brisket, fat-side up, on a baking sheet. Cover it tightly with plastic wrap and place it in the fridge to rest for 12 to 24 hours. This helps the seasoning penetrate the meat and allows the surface to dry slightly, which will create a better bark as the brisket cooks.

Smoke at 200°F for 12 Hours: Preheat your Traeger to 200°F. Once it’s up to temperature, place the brisket fat-side up on the smoker grates. Also, be sure to make room for the fat trimmings. Allow the brisket and trimmings to smoke undisturbed for 12 hours, or until the internal temperature reaches 175°F. Be sure to probe at the thickest part of the flat when checking the internal temperature of the smoked beef brisket. The long low-temperature smoke helps create the best bark for brisket, allowing the seasoning and fat to render slowly.

Wrap with Butcher Paper: When the brisket reaches 175°F, wrap it tightly in two overlapping sheets of butcher paper moistened with apple cider vinegar. This helps lock in moisture while protecting the bark.

Raise the Heat and Finish Cooking: Increase the smoker temperature to 250°F. Return the wrapped brisket to the smoker, fat-side up, and continue cooking until the internal temperature reaches 204°F at the thickest part of the flat. This is when the brisket becomes tender enough to slice and serve.

Rest and Pour Over Tallow: Once fully cooked, remove the brisket and fat trimmings from the smoker, keeping the brisket wrapped in the butcher paper. Let it rest at room temperature for at least 1 hour. Pour about ¼ to ½ cup of your rendered beef tallow over the wrapped brisket to keep it moist and boost flavor.

Slice and Serve: Unwrap the smoked beef brisket and pour any remaining tallow from the butcher paper directly over the meat. Cut the brisket where the point and flat meet to separate the two sections. For the point (the thicker, fattier end), slice perpendicular to the line where you made that cut. For the flat (the leaner portion), continue slicing in the same direction as your initial cut. Slicing properly is key to getting those tender, fall-apart bites.