Preheat. Fire up your favorite smoker and preheat it to 275 degrees F. I like to use oak and cherry for my brisket, but you can use whatever wood is your favorite. 

Trim. Take off any excess fat (1/4 inch or so is good to leave) and square up the edges.  

Season. Sprinkle seasonings on all sides of the meat. (You could also use your favorite beef rub if you would like) 

Smoke. Place the brisket on the smoker. On my pellet grill, I placed my brisket fat side down. Close the lid, and smoke for 4-5 hours or until the meat reaches 165 degrees F. 

Wrap. Place the brisket on a large sheet of butcher paper. Drizzle the meat in melted Tallow and wrap tightly. Return the meat to the smoker. 

Finish smoking. Continue smoking until the brisket reaches a temperature of 200 degrees F. 

Rest. Remove the meat from the smoker. Rest for 45 minutes to 1 hour. 

Slice. Slice the meat against the grain in 1/4-inch-thick slices. 

Serve. Place your gorgeous meat on a serving platter and enjoy!