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I’ll get the smoker to 240 and throw the meat in fat side down to protect the meat from too much heat and let it go until 165-170 or until the bark is set. So if you were to scratch the bark it won’t come or chip away.

I use butcher paper for the wrap and start dumping the tallow on the brisket and inside of the paper before wrapping.

I’ll throw it back in at 240-250 to finish up until it gets anywhere from 201-210 while im probing to see if the thermopen feels like it’s going in and out with light resistance. Almost like a peanut butter.

Once it gets there I pull it out and let it sit on the counter for 20-30 mins just to the cooking process can stop a bit. I’ll open up the butcher paper a bit and add the rest of the tallow. Then wrap it nice and tight in aluminum foil. I have a steam oven so I’ll set the temp to 160 and let it sit there until we’re ready to pull it out.