Cooking a brisket can be intimidating for some, so here’s a complete process from trimming, cooking and serving a @swiftmeats63 beef brisket.
In this video I am showing you some key points of how to trim that will a big difference in the appearance and your cooking time. I trim off all of the hard fat and do a quarter inch trim on the fat cap. It helps even out the size of your brisket, which lessens the cooking time because you’re not rendering so much fat.  Be sure to save the fat and I will link a video to show you how to make your own tallow.
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Be sure to be consistent with temperature on your grill/smoker; fluctuations and temp can affect your tenderness.  
 After trimming my brisket I use a binder of @thewsauce7373 and then seasoning heavily with @BigGreenEggHQ steak house seasoning. I heated my Big Green Egg to 275° using @FOGOcharcoal black bag charcoal and 3 chunks of Barrel Proof wood chunks .
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I cook on indirect method using the BGE Eggspander and the 1/2 moon deflector plates and insert a thermometer. I use @MEATER wireless thermometer, which sends the temperature readings to my phone . 
I cook the brisket fat down until the internal temperature is approximately 170 and the bark looks set. Wrap tightly in butcher paper and folded side down on the grill. once the temp reaches approximately 200-205 ( when a toothpick or probe goes in easily like Butter. Leave wrapped and let rest for at least an hour and a cracked open cooler or on the counter with a towel thrown over it. Make sure you slice against the grain to get the best tenderness.
See, it was easier than you thought !

Remember, If you have any questions feel free to send me a message via IG [ Ссылка ]

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