Smoked brisket wrapped in smoked beef tallow

Mix kosher salt and coarse ground black pepper 50-50 by volume, put in a shaker bottle and shake before each use so the denser salt does not sink.

Season the trimmed brisket with the rub; keep the trimmings for burgers or sausages.

Put the brisket on the smoker at 275F.

Put beef tallow in a tray in the smoker to make smoked tallow for the wrap.

Start at 275 and gradually raise the pit to about 300 to render the fat and build bark; on this pit the gauge reads hotter than it cooks.

Hold off spraying until needed, usually about 3 hours, since liquid on the fat slows rendering.

Spray with 50-50 water and apple cider vinegar once the surface starts to dry; tip the brisket to pour off liquid pooling on the flat so the bark can form.

At about seven hours, tip off any puddle, spray again and check the temperature; it is in the stall.

Wrap when the bark is good, the fat is rendering and the internal temperature is at least 165F, preferably in the 170s.

Lay the brisket fat side down on butcher paper, spread smoked beef tallow over the meat side, roll it over in the paper several times and return it to the smoker fat side down.

Pull at 202F internal when the probe goes in easily; probing through the paper is fine.

Rest at room temperature until about 180F, unwrap and rewrap the same way with more smoked tallow, then hold in a warming oven at 150F overnight, 8 to 10 hours.

Unwrap and slice.