Matt Groark's Chopped Brisket

Instructions

• Step 1: Burning the Ultimate Blend Pellets, preheat recteq to 325˚F. Trim brisket fat completely off of flat muscle “top side” to expose surface area. 
• Step 2: Trim the fat of the point muscle “bottom side” down to 1/4 inch across muscle. Save trimmed fat for burgers or to render down tallow. Apply mustard binder and season with Ben’s Heffer Dust.
• Step 3: Add to recteq with flat muscle facing up and fat facing down and cook for 2 hours. Wrap with aluminum foil and return to recteq. 
• Step 4: Cook brisket until 200˚F internal temperature or until probe tender, for about 4-5 hours. Remove and let rest at least 1 hour.
• Step 5: Remove from foil and reserve liquid. Separate fat and remove from liquid. Separate point and flat muscles and remove excess fat. Chop together with chef knife and add strained liquid if needed. 
• Step 6: oast buns, fill with meat, and pour a small amount of sauce on top. Enjoy!