Started out with a 12 1/2 pound brisket I purchased from Costco, prime meat.
Seasoned it the night before. Cut off more fat than most people probably would do. There’s only so much my cholesterol medication will do.
As far as seasoning goes I used Oakridge, Black Ops. Excellent! I use more rub than most people probably would put on a brisket. I know that if you put on too much rub you don’t as much smoke flavor come in, so I’ve been told, however I got a nice amount of smoke flavor.
Brisket came out of the fridge at 6:00 am. On the pellet smoker at 7:00 am. Wrapped at 185 after 6 hours. Applied a generous amount of the beef tallow that I watched from the video. Then back on the smoker, pulled off the brisket at 4:00 pm , Hitting an internal temperature of 208. Total cook time, 10 hours at 2:25 degrees. Wrapped it, the 2nd. time using beef tallow, again. Let it sit in the cooler with a large towel over it for 3 hours.
Overall flavor and taste was excellent.
I attribute a lot of the flavor and taste to the rub that I used. Not too salty!!! The Brisket was moist. The smoke flavor penetrated into the meat. I would use the Beef Tallow again.
Recap:
Season the night before.
1 hour out of the fridge before cooking
Wrapped at 185 degrees at 6 Hrs.
10 hours of total cook time at 225 Pulled it off the smoker at 208
3 hours of sitting in cooler
Wrapped in Beef Tallow 2 times
Seasoned it the night before. Cut off more fat than most people probably would do. There’s only so much my cholesterol medication will do.
As far as seasoning goes I used Oakridge, Black Ops. Excellent! I use more rub than most people probably would put on a brisket. I know that if you put on too much rub you don’t as much smoke flavor come in, so I’ve been told, however I got a nice amount of smoke flavor.
Brisket came out of the fridge at 6:00 am. On the pellet smoker at 7:00 am. Wrapped at 185 after 6 hours. Applied a generous amount of the beef tallow that I watched from the video. Then back on the smoker, pulled off the brisket at 4:00 pm , Hitting an internal temperature of 208. Total cook time, 10 hours at 2:25 degrees. Wrapped it, the 2nd. time using beef tallow, again. Let it sit in the cooler with a large towel over it for 3 hours.
Overall flavor and taste was excellent.
I attribute a lot of the flavor and taste to the rub that I used. Not too salty!!! The Brisket was moist. The smoke flavor penetrated into the meat. I would use the Beef Tallow again.
Recap:
Season the night before.
1 hour out of the fridge before cooking
Wrapped at 185 degrees at 6 Hrs.
10 hours of total cook time at 225 Pulled it off the smoker at 208
3 hours of sitting in cooler
Wrapped in Beef Tallow 2 times
