The quintessential minimalist classic using only coarse salt, cracked black pepper, and post oak smoke.
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Trim the brisket while cold, removing the hard excess fat and squaring the edges to about 1/4 inch of fat cap remaining.
Mix the salt and pepper in a shaker; apply a very thin layer of mustard as a binder, then coat the meat heavily and evenly with the rub.
Preheat your offset smoker to 225-250°F using post oak wood, ensuring a clean blue smoke is established.
Place the brisket on the smoker fat-side up (or towards the heat source) and cook until the internal temperature reaches approximately 165°F and the bark is dark and set.
Lay out two long sheets of butcher paper, lightly coat with beef tallow if desired, and wrap the brisket tightly like a burrito.
Return the wrapped brisket to the smoker and continue cooking until the internal temperature reaches 203°F and the meat feels like soft butter when probed.
Remove from heat and allow the brisket to rest in an insulated cooler for at least 2 to 4 hours to allow juices to redistribute.
Slice against the grain into pencil-thick slices and serve immediately.
