Recipes

Recipes · BBQ

Brisket, Smoked

BBQ · Beef · Smoked Foods

Brisket, Smoked
Prep 30 mins
Cook 15 hrs

Ingredients

  • 1 12-14 pound whole packer brisket
  • 1/3 cup (more or less) SPG
  • Smoked Wagyu Fat (or smoke it here)

Directions

  1. Store brisket in the refrigerator until you are ready to start trimming. Cold briskets are much easier to work with.
  2. At the 0 Hour mark (In the Beginning):
  3. Lay your brisket out so the point end (The thickest part that has a “point”) is underneath. Remove any silver skin or excess fat from the flat muscle. Trim down the large crescent moon shaped fat section until it is a smooth transition between the point and the flat. Trim and excessive or loose meat and fat from the point. Square the edges and ends of the flat. Flip the brisket over and trim the top fat cap to about 1/4 of an inch thickness across the surface of the brisket.
  4. Shake SPG over the brisket to evenly distribute the spices on all sides.
  5. Prepare the Smoker - Add hardwood (fruit works well too… Pecan???) and set the smoker to 225 degrees F.
  6. Place brisket in the smoker fat side up and insert your two zone meat probes. One for the meat inserted into the flat, and one to monitor the ambient temperature of the cooking chamber.
  7. Put in your trimmings to render their fat (tallow)

Put in your meat that was cut off

  1. Also, if you are smoking your wagyu fat, put it in now.
  2. At the 3 Hour Mark:
  3. After about 3 hours if the tallow has all rendered, pull it from the smoker. Also at this point, if you have Wagyu tallow smoking and it has liquified, pull it.
  4. At the 4 Hour Mark:

Increase the temperature to 250 degrees F.

  1. At the 8 to 10 Hour Mark:

Time to remove from the smoker and wrap yet?

  1. 1 - When the internal temperature of the brisket is about 165 degrees
  2. 2 - When the bark is just “over” where you want it
  3. 3 - When the color is nice and dark
  4. 4 - Most important - when the fat has started to properly render - finger should fall right into the fat when pushed

Once it’s ready to pull…

  1. Carefully remove the brisket to a large work surface.
  2. Roll out a big piece of butcher paper and “paint it” with your smoked wagyu fat. Center your brisket in the middle (flat - non meat - side down) and wrap the brisket by folding edge over edge, creating a leak proof seal all the way around. Return the wrapped brisket to the smoker, seam side down (and the fat side is up) so the weight from the brisket crimps the edges of the paper wrap down tight.
  3. Continue cooking at 250 degrees for another several hours until the brisket approaches 195 degrees. At that point, you will use your instant read thermometer to insert and probe the flat and the point for that smooth buttery texture as you check for doneness. Anywhere from 195 to 205 it may be done. This can take 6 to 8 hours… BE PATIENT!!!
  4. At the 16 to 18 Hour Mark:
  5. Remove the still wrapped brisket and rest until the internal temperature drops to 180 degrees F.
  6. At the 18 to 20 Hour Mark:
  7. Re-wrap in new butcher paper treated with smoked Wagyu tallow (all the same as previously) and let it rest for 8 to 12 hours in an empty cooler.
  8. At the 28 to 30 Hour Mark:
  9. Remove from the cooler and put into a 170 degree oven to heat back up (if needed) before slicing and serving.
  10. Slice against the grain and serve (flat end to point then rotate 90 degrees and continue slicing).

Notes

To be ready at Noon tomorrow…

Start at 8AM the day before (The first 4 hours) - Trim, Season, and start smoking.

Then at Noon - increase the heat.

Then at 4PM - Pull, re-wrap in Wagyu, and back into the smoker.

Then somewhere between 10PM and Midnight - Pull, re-wrap in Wagyu again, and rest.

Heat (if necessary) and serve at noon.