1. Heavy trim to remove deckle fat and areas that won't cook well - tons of videos on this and everything below (Chuds, Jirby, BBQ Scientist)
2. Grind the meat trimmings for burger, cook the fat trimmings for tallow.
3. Apply mustard, pepper, salt, Lawrys in that order to the brisket
4. Smoke 3 hours at 150 using oak, mesquite, and sometimes pecan - fat side up. My briskets easily reach 100 in the first 3 hours.
5. Continue smoke at 225 until bark is at desired appearance (165-190) - you may wish to spritz with Apple Cider Vinegar throughout this part of the cook but wait until the bark is formed or you'll wash it away.
4. Wrap with tallow in peach paper and cook at 225 to 200-203
5. Rest for a full hour on the counter (in the wrap).
6. Depending on when it will be served, place the brisket in a warmer at 150 until you're ready to serve.