re: WAGYU Beef tallow

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basically every cooking youtube channel has promoted this for the past 3 years.

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Yep, check out the Mad Scientist BBQ channel and you can find his video "Aaron Franklin's Brisket Secret" and thank him for starting the craze with the clickbait title. He uses that wagyu tallow in a lot of his videos (probably is sponosored by them) and now everybody thinks it's the secret to perfect brisket. It does help, but lipstick on a pig, is still just a pig, so keep that in mind.

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Just put all your trimmings in a safe bowl/dish and let it all melt on a rack on the smoker. You'll never have to buy any and if you save what is left over, you will always have some on hand.

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This is the way, dont spend money on overpriced stuff.

Also, if you want a real game changer in your brisket rest it a long time, like 12+ hours. Resting is one of the biggest differences in the popular Texas BBQ joints and the guy in his backyard. They'll smoke briskets the day before and then hold them in cambro ovens until service the next day at lunch.

At home you can smoke it the day before like normal, pull it off the pit and let it sit for 30 minutes, then stick it in your oven at 150ish until ready to eat the next day and you'll be surprised at how it really helps with the texture & moisture of the brisket. I'm no nerd but supposedly it has something to do with redistributing the juices and allowing the meat fibers to relax some, I dont ask questions I just know it works from my backyard cooks.

Yep, do it.