Adobo Brisket

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Prep Time: 48hrs | Cook Time: 14 hrs with a 12hr rest

Adobo Marinade

2 cups cane vinegar, sub for white vinegar
2 cups low sodium soy sauce
2 cups water
2 tbsp granulated garlic
2 tbsp granulated onion
4 bay leaves
1 tbsp whole black peppercorn

Items used in the video

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
Keep all fat trimmings and place into a aluminum tray to render down into beef tallow.
Add all marinade ingredients to a large bowl and mix thoroughly
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
Marinade in the fridge for 48hrs. Every 12 hrs rotate to help marinade penetrate all sides of the brisket.
Remove brisket from marinade and pat dry. Season all sides with your favorite brisket rub then set aside and let come to room temp.
Fire up your smoker to 180F. Place tallow and brisket into smoker and smoke for 2-3 hrs then bump temp to 250F.
When you’ve achieved a beautiful dark bark temp roughly 170-180F remove.
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.
Place brisket back onto smoker until temp is around 200-203F and when your meat probe glides in like melted butter.
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.

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My Goal

To create cool, delicious and ideal Barbecue recipes that are actually worth recreating. Fusions of my cultures and others into the world of Barbecue. My Mother inspired me by the Love she put into every single dish she made. With the power of Social Media I too hope to inspire people to step outside and into their own backyards to create Masterpieces of their own.

My Goal

To create cool, delicious and ideal Barbecue recipes that are actually worth recreating for yourself and your family. Fusions of my cultures and others into the world of Barbecue. My Mother inspired me by the Love she put into every single dish she made. With the power of Social Media I too hope to inspire people to step outside and into their own backyards to create Masterpieces of their own.

Adobo Brisket

Still hungry? Here’s more

Miso Chimichurri

Thanksgiving Leftover Lumpia’s

Pepperoni Candied Bacon

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Adobo Brisket

Still hungry? Here’s more

Miso Chimichurri

Thanksgiving Leftover Lumpia’s

Pepperoni Candied Bacon

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