Adobo Brisket

1. Trim to the best of your abilities. I’m not the best but here’s a video that is great to learn from Click Here
2. Keep all fat trimmings and place into a aluminum tray to render down into beef tallow.
3. Add all marinade ingredients to a large bowl and mix thoroughly 
4. In a lage aluminum tray add a litte bit of marinade just to cover the bottom. Place brisket into the tray then add remaining marinade over brisket
5. Marinade in the fridge for 48hrs. Every 12 hrs rotate to help marinade penetrate all sides of the brisket.
6. Remove brisket from marinade and pat dry. Season all sides with your favorite brisket rub then set aside and let come to room temp.
7. Fire up your smoker to 180F. Place tallow and brisket into smoker and smoke for 2-3 hrs then bump temp to 250F.
8. When you’ve achieved a beautiful dark bark temp roughly 170-180F remove.
9. Wrap brisket up in butcher paper with layers of that rendered beef tallow from the aluminum tray and wrap tightly. Strain and save remaining beef tallow.
10. Place brisket back onto smoker until temp is around 200-203F and when your meat probe glides in like melted butter.
11. At this point remove from smoker and let brisket come down in temp to around 160F to stop the cooking process. Then place into a insulated cooler or warmer set to 150-160F or your oven at its lowest setting for a couple hours or overnight.

Adobo Miso Glaze

1. In a large pot on medium low heat pour in 3 cups of leftover marinade.
2. Add in brown sugar and bring to a simmer then bring temp down to low and reduce to about half.
3. When sauce is thickened up  slightly add in hot honey and mix.
4. Strain into a squeeze bottle and let cool to room temp.
5. Once cooled you can store in the fridge for up to 2-3 weeks.