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A step‑by‑step guide to smoking a full packer‑cut brisket (10‑15 lb) on a Weber Smokey Mountain or any smoker. Includes trimming, rendering tallow from the fat trimmings, a simple 50/50 salt‑pepper rub, smoking, wrapping in butcher paper with tallow, finishing in the oven, and resting. Perfect for new dads, weekend warriors, and anyone wanting a juicy, flavorful BBQ brisket.
