Scored Fat for Rendered Moist Brisket
Had a funky shaped brisket, (not too much fat trimmed for tallow, just under 2 pounds). Thought why not score the fat like a pork belly to really render the fat. It was just like butter and so moist. Not sure if it was a fluke, going to try it again to confirm.
Smoker set between 275 to 300 F, Internal temp to 206 F, wrap at 150 F. About 8-9 hours. I forgot about the sides, kimchi is a nice pickled taste to cut through the yummy, rendered fat and rice. Sometimes simple is just as tasty.