Heat a smoker to 200 degrees F.
Prep your brisket by patting it dry and seasoning it all around with your Salt and Pepper + Three Chiles generously.
Cook your brisket directly on the smoker overnight, for 10 to 12 hours. Remove from the heat and transfer into foil smeared with wagyu beef tallow and smear some more beef tallow on top of the brisket. Fully cover the brisket with the foil and return to the smoker and cook for 1 to 2 hours more, or until it reaches an internal temperature of 200 degrees F. Remove from the smoker and let it rest on a toaster for about 10 hours at 140 degrees F.
Once it’s done resting, unwrap it and slice it to devour.