Everyone kept bugging me about the Parmesan Bark Brisket
In my head, I was thinking that 'brisket does not need anything other than smoke'
Yousif was driving me crazy, and actually brought be a brisket to sacrifice.
First, cut away any silver skin and hard fat. You can leave the soft fats, they just render away.
Save the hard fats, and put them in a separate pan in the smoker, this will get you a nice cup of renderings - give the remaining unrendered chunks to the dog.
Salt the brisket with coarse sea salt, then cover with fresh ground black pepper, paprika, and a little turmeric. Put a lot of spices on, you can't overdo it.
Let sit in the fridge overnight
Stick a bluetooth thermometer into the thickest part, and set the alarm for 165*F
I used a mix of Oak and Alder for the smoke, and ran the smoker at 250*F
3 hours into the cook, I basted the thinner parts with duck fat (you can use bacon drippings in the USA, as you guys don't have a lot of duck). You don't want the thin parts to dry out. Mix in lots of ground pepper into the basting liquid, in case any gets washed away from the bark.