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Ingredients
Main Ingredients
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Brisket (Highest quality beef brisket (Prime or Choice recommended). Smaller briskets (11-13 lbs) are preferred for faster cooking and more flavorful bark per bite. Trim as cold as possible, even freezing for 10-15 minutes to harden fat. Look for a thick flat and avoid large bald spots. Trim off thin parts of the flat and hard fat. Aim for 1/4 inch of fat on the fat side. Clean up the bottom side for exposed meat to create good bark and flavor.)
Supporting Ingredients
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Wagyu Beef Tallow 3-4scoops (Used for wrapping. Smoke the tallow first to infuse it with smoke flavor, then let it cool to a semi-solid state before applying to the brisket.)
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Brisket Trimmings (Small pieces of trimmed brisket fat. Add directly to the firebox to enhance smoke flavor, darken bark, and increase smoker temperature. Add cautiously to avoid large temperature spikes.)
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Reynolds Kitchens Pink Butcher Paper (Used for wrapping the brisket. Features a convenient slide cutter for easy use.)
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Boning knife (Inexpensive 6-inch boning knife recommended for trimming. Easy to use, comes razor sharp, and can be put in the dishwasher.)
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Aluminum foil (Use a small piece of aluminum foil to cover any thin or dry spots on the brisket to prevent burning or drying out.)
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Bread knife (A cheap 12-inch bread knife is recommended for slicing brisket. It allows for even strokes and prevents tearing.)
Seasonings
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Kosher Salt 1cup (50% of the rub mix by volume. Diamond Crystal Kosher Salt is less dense than Morton's, so adjust quantity if using Morton's to avoid over-salting.)
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Black Pepper 1cup (50% of the rub mix by volume. Monterey Bay pepper is preferred.)
Cooking Steps
#1
Unpackage the brisket and trim it as cold as possible.
Aim for 1/4 inch of fat on the fat side and exposed meat on the bottom.
Trim off thin parts of the flat and hard fat
#2
Season the brisket generously with a 50/50 mix of Kosher Salt and Black Pepper by volume
#3
Place the brisket on the smoker, fat side facing the firebox, as far away from the fire as possible.
This protects the leaner side and allows the thicker part to face the heat source
#4
Smoke the brisket at 200Β°F for 3-4 hours.
Maintain a "relatively dirty smoke" (thin blue smoke, visible but not excessively dirty) during this initial phase to maximize smoke flavor absorption, as brisket absorbs most smoke at colder temperatures
#5
Scoop 3-4 scoops of Wagyu beef tallow into an aluminum pan and place it in the smoker to smoke alongside the brisket.
Remove it about an hour before wrapping the brisket to allow it to cool and solidify slightly
#6
After 4 hours, increase the smoker temperature to 225Β°F to further render the fat and darken the bark.
Continue cooking until the desired color is achieved
#7
Add small pieces of trimmed brisket fat directly to the firebox to enhance smoke flavor, darken bark, and help increase smoker temperature.
Add cautiously to avoid large temperature spikes
#8
Use a small piece of aluminum foil to cover any thin or dry spots on the brisket to prevent burning or drying out
#9
Increase smoker temperature to 250Β°F to fully render the fat.
Continue cooking until the fat is soft like jello when poked
#10
After approximately 8 hours, or when the bark is dark and meteorite-like, the fat is rendered to a jello-like consistency, and the meat has shrunk and pulled back, the brisket is ready to be wrapped
#11
Lay out two overlapping sheets of butcher paper.
Place the brisket fat-side down on the paper.
Pour the smoked Wagyu beef tallow over the meat side of the brisket
#12
Tightly wrap the brisket in the butcher paper, folding in the sides and rolling it over to ensure a snug fit.
Finish with the fat side up
#13
Place the wrapped brisket back into the smoker, fat side up, in the opposite direction from its initial placement
#14
Rest the brisket for 8-12 hours.
Place it in a cooler or a low oven set to 145-150Β°F to allow it to slowly come down in temperature.
This prevents the meat from tightening up and ensures juices redistribute for optimal tenderness and juiciness
#15
Once rested, slice the brisket against the grain at 135-140Β°F.
Use a long, serrated knife and apply light pressure, letting the knife do the work to avoid tearing the meat