For Brisket – 

1. Preheat smoker to 225°F
2. Trim all the hard fat but leave a good amount of fat for tenderness. 
3. Inject Bear and Burtons Beef Tallow using a syringe every 1 inch. 
4. Add mustard as a binder all over the brisket. 
5. Add your favorite BBQ rub and make sure it has a good salt and pepper blend. 
6. Place brisket in the smoker until the internal temperature reaches 170°F.
7. Remove from smoker and wrap with butcher paper adding in 2 full scoops of Bear and Burtons Beef Tallow.
8. Place back in the smoker until the internal temperature reads 201°F-203°F and is probe tender.
9. Rest for a minimum of 1 hour in a cooler or up to 4 hours when ready to serve. 

For the Bombs (Makes 4)

1. Chop/shred your brisket and add HYN FYR BBQ Sauce and mix.
2. Add brisket to the bottom mold and add a cube of mozzarella to the center.
3. On the top mold add the jalapeno stem to create the bomb.
4. Then to the top mold add mac & cheese, chopped jalapenos, and bacon.
5. Close the mold and put them into the freezer for 1 hour.
6. Remove them from the mold and dip them in egg wash and then into your panko bread crumbs.
7. Fry at 325°F for 8-12 minutes.
8. This temperature and a longer fry will help the center get hot and the panko will be nice and golden.
9. Top with your favorite BBQ sauce and enjoy.