Juicy Pulled Brisket

Directions

1. 1

   Smoke at 210°F until 160°F internal (11 hours)

2. 2

   Wrap in paper with beef tallow and smoke at 225°F for 7 hours

3. 3

   Bump to 250°F in the morning

4. 4

   Block pull at 200°F internal

5. 5

   Rest for 4 hours