Trim away all the fat from the lean side of the brisket, leaving about ¼ inch of fat on the fat cap.

Reserve all trimmings to render into tallow later.

Apply a generous amount of mustard to the brisket, spreading it evenly to create a binder for the seasoning.

Liberally coat all sides of the brisket with a mixture of salt, pepper, and garlic powder for a classic flavor profile.

Preheat your smoker to 250°F (120°C).

Place the seasoned brisket in the smoker along with the reserved fat trimmings in a pan. The trimmings will render into tallow as the brisket smokes.

Smoke the brisket until the internal temperature reaches 160–170°F (70–75°C).

Remove the brisket and rendered tallow from the smoker. Generously pour the tallow over the meat.

Wrap the brisket tightly in butcher paper or aluminum foil to retain moisture.

Return the wrapped brisket to the smoker and continue cooking until the internal temperature reaches 200°F (93°C).

Wrap the brisket in a few clean bath towels and place it in a cooler to rest for at least 1 hour. For optimal results, you can let it rest for up to 12 hours—it will remain hot and juicy.

After resting, slice the brisket against the grain into thick or thin slices, depending on your preference.

Serve and savor the smoky, tender perfection. Enjoy!