Trim the fat cap and remove completely from the point. Leave 1/4” fat cap on the flat. Trim any large chunks of hard fat from the surface of the brisket.
Combine 3/4 cup beef tallow and one tablespoon Cattleman’s Grill Butcher House Brine in a small jar and shake well. Inject the seasoned tallow into the flat.
Rub excess tallow on the surface of the brisket. Season generously with Cattleman’s Grill Trail Dust AP Seasoning.
Preheat your Yoder Smokers YS640s Pellet Grill to 225°F.
Place the brisket on the second shelf and smoke until dark bark is formed on the surface and the internal temperature reaches roughly 165°F, about 12 hours.
Spread the remaining 1/4 cup beef tallow over butcher paper, roughly in the shape of the brisket. Place the brisket on the paper. Wrap tightly.
Lay out one large sheet of foil. Fold the foil over to double. Place the butcher paper wrapped brisket on the foil and form a foil boat around the bottom of the brisket, leaving the top of the butcher paper exposed.
Return to the smoker and cook until the brisket is probe tender and roughly 205°F.
Place the brisket in a cooler or hot box and rest 2 hours before slicing.