Select the Brisket: Use a full packer brisket, which includes both the "flat" and the "point". While this recipe used a Walmart brisket, higher quality Choice or Prime cuts from Costco are recommended for better flavor.

Perform an Aggressive Trim: Use a flexible boning or filet knife to remove fat that won't fully render. Aim to leave about a quarter-inch of fat on the fat cap and create an aerodynamic shape to prevent juices from pooling.

Prepare the Rub: Mix a 50/50 blend of coarse ground pepper and kosher salt. Avoid using table salt or finely ground pepper, as coarse grains help form a better bark.

Apply Binder and Seasoning: Rub the entire brisket with yellow mustard to act as a binder, then generously coat all sides with the salt and pepper mix.

Preheat the Smoker: Set your pellet smoker to 225°F.

Start the Initial Smoke: Place the brisket on the smoker fat cap down. Let it smoke unwrapped for 6 to 7 hours, typically overnight.

Monitor for the Stall: Check the meat in the morning; you are looking for an internal temperature between 155°F and 165°F.

Prepare the Foil Wrap: Create one large, leak-proof sheet by folding two long pieces of heavy-duty foil together using a double fold to seal them.

Wrap the Brisket: Remove the meat from the smoker and wrap it as tightly as possible in the foil to seal in juices and push through the "stall".

Continue Cooking: Place the wrapped brisket back on the smoker at 225°F for approximately 5 or 6 more hours.

Pull and Verify Temperature: Remove the brisket once it reaches an internal temperature just over 200°F (ideally around 205°F).

The Long Rest: Wrap the foiled brisket in a towel and place it inside an insulated cooler. Let it rest for 4 to 6 hours to allow the meat to soften and the juices to redistribute.

Slice and Serve: Separate the flat from the point. Slice the flat against the grain and the point into moist sections, noting the high intermuscular fat in the point.