Dad is NOT happy. @PitBossGrills

↓↓↓ CHECK THIS OUT ↓↓↓ Trim the brisket, reserving the hard fat trimmings. Season generously with BBQ rub. Insert probe thermometers into both the point and the flat. Place the brisket and fat trimmings on a smoker set to 200°F and cook overnight. Once the internal temperature reaches 165°F, wrap the brisket in butcher paper with rendered beef tallow. Return the wrapped brisket to the smoker and increase the temperature to 250°F. Cook until the internal temperature reaches approximately 203°F and the meat is probe tender. Remove from the smoker and rest in a cooler, wrapped in towels, for a minimum of two hours before slicing. my email is: casedoesstuff8@gmail.com @KosmosQ (PLEASE COLLAB/SPONSOR ME) My Family on YouTube @DossFarm @KSGetOut @grandpadossfarms @dossoutdoors My Gear Hat - https://amzn.to/3He6Zzu Glasses - https://amzn.to/3HdNreM Slides - https://amzn.to/3HdNqaI AirPods - https://amzn.to/3aWwRUF