In a large Mixing Bowl, whisk together the 2 ½ cups all-purpose flour, 1 tsp turmeric for color, and ½ tsp salt until evenly combined — the 1 tsp turmeric for color gives the crust its signature golden hue. Add the cold cubed ½ cup cold unsalted butter cut into small cubes and ¼ cup vegetable shortening cold. Using a pastry cutter or your fingertips, work the fat into the 2 ½ cups all-purpose flour until the mixture resembles coarse crumbs with some pea-sized pieces remaining. Drizzle in ½ cup ice water added gradually, 0.5 cup ice water added gradually at a time, mixing gently with a fork after each addition, until the dough just comes together and holds when pressed. Do not overwork it. Shape into a flat disc, wrap in Plastic Wrap, and refrigerate for at least 30 minutes.

Heat the 1 tbsp vegetable oil in a large Skillet over medium-high heat. Add the diced 1 medium yellow onion finely diced and cook, stirring occasionally, for 3–4 minutes until softened. Add the 3 cloves garlic minced, 1 whole scotch bonnet pepper seeded and finely minced (use half for less heat), and 3 stalks green onions thinly sliced and cook for another minute until fragrant. Add the 1 lb ground beef 80/20 lean-to-fat ratio, breaking it up with a spoon, and cook until browned all over, about 5–6 minutes. Drain any excess fat if needed.

Pull the brisket from the Refrigerator 30 to 60 minutes before cooking to let it approach room temperature. Trim hard fat down to about a quarter inch. Apply your dry rub or salt-and-pepper blend evenly over the whole surface, pressing it in firmly. Soak Wood Chips in water for at least 30 minutes if your Smoker uses chips, or prep wood chunks and pellets per your smoker's directions. Empty the drip tray before you start. Set aside unwaxed Butcher Paper or heavy-duty Aluminum Foil for wrapping later in the cook.

Preheat your Smoker to 225–250°F and verify the temperature with a standalone Meat Thermometer. Add Wood Chips, chunks, or pellets per your smoker's instructions. Place the brisket fat side up with the point end toward the heat source. Close the smoker and avoid opening it often. Check wood and adjust vents every 45 minutes to hold 225–250°F. Rotate the brisket every 3 hours and flip if one side colors faster. Smoke uncovered until the internal temperature hits 165°F and a dark bark has formed, about 5 to 8 hours. Wrap tightly in Butcher Paper or Aluminum Foil, return to the smoker, and continue until an Instant-Read Thermometer reads 195–203°F and the meat is very tender but not falling apart, roughly 4 to 5 more hours. Total cook time is typically 8 to 12 hours. Use internal temperature and texture as your doneness cues, not the clock alone.

Pull the brisket from the Refrigerator 30 to 60 minutes before cooking to let it approach room temperature. Trim hard fat down to about a quarter inch. Apply your dry rub or salt-and-pepper blend evenly over the whole surface, pressing it in firmly. Soak Wood Chips in water for at least 30 minutes if your Smoker uses chips, or prep wood chunks and pellets per your smoker's directions. Empty the drip tray before you start. Set aside unwaxed Butcher Paper or heavy-duty Aluminum Foil for wrapping later in the cook.