Beef Brisket – Low and Slow

Beef Brisket – Low and Slow

BrianCamfam Cookery
Low & Slow combined with Hot & Fast (Baby Back Maniac [Justin] method)
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Ingredients
  

  • BDC Rub

Instructions
 

Follow instructions of my Smoked Beef Brisket but alter the cooking method as below:

  • 6:00 am – Light cooker; prep brisket
  • 7:00 – 11:00 – Smoke unwrapped at 225°F – 250°F
  • 11:00 – Do the "scratch test" to make sure bark is set
  • Raise smoker temp to 275°F – 300°F
  • Wrap with Wagu Tallow ON TOP of meat and place back in smoker.
  • Cook until internal brisket temp is 200°F
  • 1:00pm(ish) – Probe every 15 min until it feels like cool butter/peanut butter
  • Pull off cooker & rest for 2 – 4 hours in cambro/cooler
  • 3:00 – 5:00pm – Slice & Eat

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