Prep Time: 45 Min | Cook Time: 10-14 hrs
- Ingredients
Products used in video:
- Post Oak wood from Cutting Edge Firewood
- Jealous Devil Charcoal Max Briquettes
- Char Griller Gravity Fed 980 smoker
- Meater Wireless Meat Thermometer
- Stalwart Craft USA Leather Apron
- Clean Space Project black gloves
- Instructions
- Trim excess hard fat and silver skin, saving trimmed fat in a tray fro tallow
- Worcestershire sauce as a binder
- Season with your favorite BBQ rub
- Set smoker to 225F using Post Oak wood chunks
- Place brisket into smoker with fat trimmings and smoke for roughly 2-3 hrs then bump temp to 250F
- When internal reaches around 170 – 180F and you have the color bark you’re looking for remove from smoker and wrap with butcher paper pouring that rendered beef tallow all over
- Place back into smoker until internal temp reaches 200 – 203F or when a toothpick or probe glides into meat like butter then remove and place into a cooler or warmer for 1-2 hrs or overnight in your oven at its lowest setting which is what I did
- Cut up and enjoy