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If needed, trim any excess fat off the brisket.
Evenly sprinkle salt over the entire brisket and set it on a cooling rack.
Refrigerate the meat, uncovered for 8-12 hours, or overnight.
After your brisket has chilled in the refrigerator overnight, begin preheating your pellet smoker to 225°F.
Evenly distribute the Wagyu tallow all over your brisket, rubbing it in thoroughly.
In a small bowl combine pepper, the remaining salt, paprika, and garlic powder and mix well.
Sprinkle the brisket rub all over and rub it on until the brisket is fully covered.
Fill a spray bottle with apple cider vinegar and keep it within reach of the smoker while cooking.
Place the brisket inside the smoker and smoke for 4-6 hours, or until the internal temperature reaches 165 degrees, regularly spraying the brisket with apple cider vinegar every hour.
After the brisket hits 165 degrees, remove it from the smoker and tightly wrap it in aluminum foil or peach butcher paper.
Return the brisket to the smoker for an additional 4-6 hours, or until the internal temperature reaches 205 degrees.
Let the brisket rest for a minimum of 10 minutes, but no longer than 2 hours.
Carefully slice the brisket against the grain, and serve.