Overnight Smoked Brisket for a crowd

Day 1, 3:00PM
Trim briskets of excess fat and corners. Throw fatty trimmings into tin loaf pans for rendering tallow.

Combine rub ingredients into a shaker and mix thoroughly.

If the meat is too dry, rub the trimmed brisket sparingly with olive oil on all sides as a binder.

Season the brisket generously with the rub on all sides.

Day 1, 4PM
Preheat smoker and let briskets dry brine at room temp for up to 1 hour.

Day 1, 5PM
Turn smoker down to "SMOKE" or 175 F.
Evenly space the briskets in the smoker , fat-side UP.
Place the tallow tins on the very top rack.

Day 1, 11:59PM
Rotate the vertical positions of the briskets.
Place thermal probes - one in the top brisket and one on the lowest brisket. Try to find the thickest, most central portion to place the probe. Insert on an angle so the entire probe is buried in the meat without poking through the other side.

GO TO BED

Day 2, 6AM
Check the internal temperatures of each brisket.
The target is 150F to 160F.

Day 2, by 7:30AM at the latest
Pull the meat and tallow off of the smoker to be wrapped.
Turn up the heat on the smoker to 225F. (250-275F if running late)
Place the brisket on a generous piece of the Peach paper and pour approximately 2 tbs of rendered liquid tallow over the fat side. Then, tightly wrap the meat, while keeping track of which is the fat side.
The goal is to create a package with the fat side up and paper flap underneath.

Day 2, by 8:00AM at the latest
Return the meat to the smoker. Re-insert the temperature probes as before.

Day 2, by Noon at the latest
Periodically monitor the internal temp of each brisket, double checking with the instant read thermometer inserted in several areas.
The target finished temperature is 195F to NO MORE THAN 205F.

When the meat has reached the target temperature, slip a large shallow sheet pan under the package and then remove it to the counter.
DO NOT UNWRAP!
With the thermometer, poke several holes in the lowest portions of the wrap and tip to drain out the excess liquid into the cake pan (or paper-lined trash).

Immediately stack the packages into a towel-lined cooler and shut the lid.

Day 2, Afternoon (early or late)
Let the meat rest undisturbed in the cooler for a bare minimum of 2 hours up to 6 hours.

Dinnertime!
Remove each brisket from the cooler and unwrap. Thermal lined "cook's gloves" make this task much easier.
Identify the grain direction of the flat as well as the approximate intersection of the flat and point. Separate the flat from the point while staying perpendicular to the grain.
Slice the flat perpendicular to the grain into desired thickness.
Rotate the point 90 degrees to the first cut and carve slices.
With a large brisket, it is sometimes necessary to cut the slices in half to make them manageable for the guests.

It is okay to place the carved meat into large foil covered tins and place in an oven on its lowest setting for up to 2 hours (its rendered fat will keep it moist).