Cooler Rested Brisket

Preparation:

Begin by trimming the brisket, ensuring it sits flat, and removing excess fat and silver skin.

Mix black pepper (16-mesh) and Diamond Crystal Kosher Salt together for the seasoning.

Generously season the brisket on all sides, making sure to get the sides

Smoking the Brisket:

Fire up the pit to a temperature of approximately 275 degrees Fahrenheit (135 degrees Celsius).

Place the seasoned brisket on the pit with the fat side facing up, positioned towards the fire.

Maintain a consistent temperature of 250-275 degrees Fahrenheit (120-135 degrees Celsius) throughout the cooking process.

Smoke the brisket for about 7 hours or until it reaches an internal temperature of 165-175 degrees Fahrenheit (74-80 degrees Celsius).

Remove the brisket from the smoker and wrap it tightly in aluminum foil, creating a foil boat to hold the juices.

Return the wrapped brisket to the smoker and continue cooking until the internal temperature reaches 200 degrees Fahrenheit (93 degrees Celsius). 

Resting the Brisket:

Prepare a Yeti cooler by filling it with hot water to prevent rapid cooling of the brisket during resting.

Unwrap the brisket from the foil boat and wrap it in butcher paper

Pour out the juices from the foil boat onto your brisket 

Optional: Wrap the brisket in an old towel to prevent excess water leakage and use it as additional insulation.

Place the wrapped brisket in the Yeti cooler, seal it, and let it rest overnight to allow the flavors to meld and the meat to become more tender.

For an extra layer of flavor and moisture, brush the brisket with beef tallow before slicing.

Alternatively, you can reheat the brisket in the oven at a low temperature until you're ready to serve and slice it.

Enjoy your delicious Cooler-Rested Brisket with family and friends!