Texas Style Brisket in the Vertical Smoker 

Let the meat and the smoke be the star of the show. Texas Style Brisket is popular for a reason.
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This was a 17 pound brisket that was given to me by a friend for Christmas. It is a Snake River Farms American Wagyu Gold Grade Brisket.
I smoked the brisket in my Lone Star Grillz Vertical Offset Smoker at 250 degrees for 6 hours and then I wrapped it in butcher paper and let it finish cooking at 250 degrees until the beef brisket was probe tender.
The smoked brisket turned out amazing but the tallow mop and tallow butcher paper softened up my bark a little too much for my liking. Next time I'll skip the tallow butcher paper :)
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