Smoked Beef Brisket

Smoked Beef Brisket

Brian CampbellCamfam Cookery
This is how I cook my award-inning beef brisket.
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Prep Time 10 minutes
Cook Time 8 hours
Resting Time 8 hours
Total Time 16 hours 10 minutes
Course BBQ, Game Day
Cuisine American
Servings 16
Calories 527 kcal

Equipment

  • 1 Smoker Use Applewood and/or Maple. I have also used Pecan.
  • 2 Foil Roasting Pan
  • 1 Spray Bottle Food grade
  • Butcher Paper

Ingredients
  

Brisket

  • 12 lbs Beef Brisket USDA Prime
  • 6 oz BDC Rub
  • 2 cups Wagu Tallow optional

Spritz

  • 2 cups Soy Sauce
  • 2 cups Aplle Cider Vinegar

Instructions
 

  • Prep and start the smoker and bring it to 225˚F (no higher than 250˚F)
  • Trim fat off of brisket and put trimmed fat (tallow) into foil roasting pans to render on the smoker while the meat is smoking.
  • Rub brisket with BDC Rub (or simply kosher salt and pepper).
  • Add brisket to the center of the smoker and the trimmings pan/s close to the heat source for 3 hours then…
  • Start spritzing (just the meat – not the fat) and remove the fat pans (not the meat) and put the fat (we will now call it Tallow) pans somewhere to cool. (Don't put them on a plastic table – trust me)
  • Raise the temperature of the smoker to 250˚F (no higher than 275˚F) and continue to cook the brisket for 5 hours
  • Check for…
    1. Evaporation (shrinks about 40%)
    2. Dark Color
    3. Very Crunchy Bark
    4. Fat Rendering on the brisket !!! Important!!!
    5. Temperature (least important) usually around 175˚F – 185˚F
  • ** Ready to wrap when brisket's fat is rendered to touch **
  • Remove the brisket from the smoker and Wrap in butcher paper with beef tallow (Wagyu Tallow is BEST) and put it back on the smoker (wrapped).
  • When the brisket temperature reaches 203˚F -ish (I pull mine @ 201˚F) AND the Probe test passes (feels like softened butter !!! Important !!! ), Pull the brisket from the smoker.
  • Let cool (wrapped) to 185˚F – 180˚F.
  • **Re-wrap in new butcher paper with smoked tallow and put in a cooler to rest.
  • Rest for a MINIMUM of 3 hours(8 – 12 hours BEST).

Notes

 
NOTE – If the temperate of the brisket drops below 135˚F after resting, put it in a 170˚F oven (wrapped) to bring the temp back up to 145˚F (serving temp)

Nutrition

Calories: 527kcalProtein: 70gFat: 25gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 12gCholesterol: 211mgSodium: 269mgPotassium: 1123mgVitamin E: 1mgCalcium: 17mgIron: 7mgZinc: 15mg
Keyword BBQ, Beef

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