Direct Heat BBQ Brisket

-Begin by trimming the brisket, removing any excess silver skin. For a detailed lesson on trimming brisket, refer to the "How to Trim a Brisket" episode.

-Prepare the rub by combining 2 parts 16-mesh black pepper, 1 part kosher salt, and 1/2 part granulated garlic. Generously coat all sides of the brisket with the rub.

-Preheat your grill to a temperature between 250 degrees to 300 degrees Fahrenheit (120-150 degrees Celsius) for the entire cooking process.

-Place the seasoned brisket directly on the grill grates, fat side down, over direct heat.

-Cook the brisket on the direct heat for approximately 4 hours.

-After 4 hours, flip the brisket and continue cooking for a couple more hours.

-Check the internal temperature of the brisket using a meat thermometer. When it reaches 190 degrees Fahrenheit (88 degrees Celsius), it is ready to be pulled off the grill.

-Remove the brisket from the grill and drizzle the brisket with tallow to enhance the flavor and moisture.

-wrap it tightly in butcher paper. This will help soften the bark and continue the cooking process.

-Place the wrapped brisket on a sheet tray with a wire rack and transfer it to a preheated oven set at 180 degrees Fahrenheit (80 degrees Celsius). 

-Allow the brisket to rest in the oven overnight or for 12-15 hours.

Once the resting period is complete, remove the brisket from the oven. It should feel tender and have a good jiggle to it.

-Unwrap the brisket and slice it to your desired thickness.

-Dive in!

Note: This recipe follows a hot and fast brisket cooking method. Please ensure that you follow appropriate food safety guidelines and adjust cooking times based on the size and thickness of your brisket.