Does anyone have a go-to low-and-slow method that doesn't take all day? I tried reverse sear this weekend and my brisket was okay but not wow, probably because I don't know what to look for in terms of bark texture or fat rendering.

Opening thread commentary.

Reverse sear is actually a great approach but honestly what matters most for that wow factor is your resting phase and I'll tell you about this one time my brother-in-law insisted on slicing his brisket while it was still warm which I think of every single barbecue we've had since 2018 because the juice loss alone would kill any bark texture no matter how good of a rub he used though I do have some thoughts on the tallow render for low and slow that might help with your specific question about fat rendering.