Smoked brisket, Walmart choice against Costco prime

Trim the brisket with a sharp knife, taking off the thin part of the flat.

Season with salt and pepper.

Smoke at about 250 and do not open for three hours, maintaining temperature to build smoke flavour and bark.

After about three hours, start spritzing with a 50-50 mix of apple cider vinegar and water.

If the fat has not rendered, raise the smoker from 250 to 275; keep the cook chamber humid with a little water.

Swap the briskets front to back, since the back of the cooker runs hotter.

Wait to wrap until about 175 to 180 internal and until the fat feels like jello when poked, so the bark sets and water sweats out to concentrate flavour.

Add smoked tallow, wrap in paper and finish until tender, usually about 203 internal (200 to 205).

Rest overnight, then slice.