I Smoked a $100 Brisket with HOT HONEY! (Full BBQ Process)

Can a $100 brisket get even better? Today, I’m taking a massive brisket and giving it the "Hot Honey" treatment. From trimming for maximum aerodynamics to a slow 8-hour smoke, I walk you through the entire process—including a major mid-smoke disaster when the pellet hopper ran out!
Watch to see the final "jiggle" test and find out if the hot honey crust lived up to the hype.
In this video:
• How to trim a brisket for better airflow.
• Making homemade beef tallow from trimmings.
• Using hot honey and red pepper flakes as a binder and seasoning.
• Tips for monitoring internal temperatures (and what to do if your smoker dies).
• The ultimate brisket rest and reveal.

Video Timestamps
• 0:00 – Introduction to the $100 Hot Honey Brisket
• 0:12 – Trimming for "aerodynamics"
• 0:24 – Prepping trimmings for beef tallow
• 0:29 – Applying the hot honey binder and seasoning
• 0:52 – Setting the smoker to 250°F
• 1:02 – Putting the brisket on the grill
• 1:18 – Checking the progress at 176°F
• 1:43 – "The juices are escaping" (Tallow check)
• 2:07 – Disaster: The pellet hopper is empty
• 2:19 – Temperature drop and smoker recovery
• 3:06 – Reaching the 201°F goal
• 3:19 – The first look at the bark and the "jiggle"
• 3:32 – Wrapping and resting in the cooler
• 4:06 – The final reveal and the big slice
• 4:25 – The ultimate juice test
• 4:42 – Final taste test: Heat vs. Sweet