Servings: 8 people
Calories: 350kcal
Equipment
- Charcoal, briquettes or lump
- Hardwood smoking chunks, such as hickory, pecan or oak
- Butcher paper
Ingredients
- 12 lb whole packer brisket trimmed
- 1 cup beef tallow melted
- 2 tbsp paprika
- 1 tbsp chipotle powder
- 1 tbsp ancho powder
- 1 tbsp oregano
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 2 tsp dry mustard
- 2 tbsp cumin
- 2 tbsp salt
Instructions
- Set your smoker up by putting down a layer of charcoal, 6 wood chunks, then topping with more charcoal. Light the charcoal and stabilize smoker temps at 250 F
- Adjust intake vents until the grill temp settles near 250 degrees. Adjust the exhaust to mitigate the desired level of smokiness.
- Trim the brisket so the hard fat is cut off and the fat cap is about ¼” thick.
- Mix the seasoning in a bowl and cover the brisket well. Rest the brisket on the counter until near room temperature.
- Place on the smoker, fat cap down and smoke until internal temp is 175 F. Once it reaches 175 F, place the brisket in a double layer of butcher paper, cover in tallow, and wrap tightly.
- Place the brisket back on the grill grates, close the lid and continue smoking until it hits 195-203 F and a probe inserts like it's moving through room temperature butter. Pull off and rest in a cooler for 30 minutes up to 4 hours in an air-tight dry cooler, such as a Coleman or Yeti.
- Slice through the intersection of the point and flat. Carve both against the grain. Serve and enjoy!
Nutrition
Serving: 8oz | Calories: 350kcal
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