Ingredients:
● 1/4 cup packed brown sugar
● 3 tbsp paprika
● 2 tbsp kosher salt
● 1 1/2 tbsp freshly ground black pepper
● 1 tbsp mustard powder
● 1 tbsp onion powder
● 1 tbsp garlic powder
● 1 tbsp ground cumin
● 1/2 tsp cayenne pepper
● 1 (10-12-pound) whole beef brisket, untrimmed
● 1/2 cup plus 2 tbsp South Chicago Packing Wagyu Beef Tallow, divided
Directions:
1. Combine brown sugar, paprika, salt, pepper, mustard powder, onion powder, garlic
powder, cumin and cayenne in a small bowl.
2. Trim fat to 1/4-inch thickness, point-side-up, using a sharp knife. Remove excess pockets of fat where the flat and point attach. Trim and discard the short edge of the flat if less than 1-inch thick. Flip brisket over and remove any large deposits of fat.
3. Rub 2 tablespoons of tallow over both sides of brisket. Rub brisket evenly with spice
blend. Place brisket, fat-side-up, on a rimmed baking sheet lined with a wire rack. Cover
with plastic wrap and refrigerate for at least 12 hours, or up to 24 hours (longer resting
time maximizes flavor and helps develop a better bark).
4. Prepare smoker with hickory, pecan or maple chips or chunks and heat to 225°F to 250°F. Place brisket in smoker, fat-side-down. Smoke until internal temperature reaches 165°F to 170°F or a dark bark has formed, about 6 to 8 hours. For easier monitoring, insert a probe thermometer into the thickest part of the flat, avoiding any large pockets of fat, which can give an inaccurate temperature reading.
5. Place brisket on a large sheet of unwaxed butcher paper. Melt remaining tallow and
drizzle it over the brisket. Tightly wrap brisket with butcher's paper. Continue to smoke,
fat-side-down, until internal temperature reaches 202°F to 205°F and meat is very tender, 4 to 5 more hours. For proper doneness, a probe thermometer should slide in and out of the meat with little to no resistance.
6. Let wrapped brisket stand, fat-side-up, at room temperature for 1 hour, or in an insulated cooler for 3 hours until the internal temperature drops to about 140°F to 150°F, before slicing.
7. Slice flat against the grain 1/4-inch thick, stopping once you reach base of point. Rotate point 90 degrees and slice against the grain into 3/4-inch slices. Serve.
Tip: Depending on the smoker you use, your brisket may not develop a visible smoke ring. A smoke ring is the pink layer just beneath the surface of smoked meat, created when gases from burning wood or charcoal react with the meat during cooking. Some modern or very-clean-burning smokers produce fewer of these gases, so a smoke ring may not form, even though the brisket is properly smoked.
If you want the pink ring for appearance, you can lightly sprinkle the brisket with a small amount of pink curing salt before cooking. This creates the same reaction that forms a smoke ring. Keep in mind the smoke ring is mostly cosmetic and doesn’t affect flavor.
Tip: If desired, the brisket point can be separated from the flat and turned into burnt ends. Cut the point into 1-inch cubes, toss with additional rub, and return to the smoker until the edges are caramelized and slightly crisp.
Tip: When buying a whole brisket, look for one graded USDA Choice or higher for the best results. Higher grades have more marbling, which helps keep the meat tender and flavorful during the long smoking process. USDA Prime brisket has the most marbling and will generally provide the richest flavor and most tender texture.
Tip: A brisket does not need to be exposed to smoke for the entire cook time. Over-smoking can create a bitter or harsh flavor. The most important period for smoke exposure is during the first few hours, while the brisket is developing its bark. After that, the meat can continue cooking without continuous smoke, allowing the natural flavors and tenderness to fully develop.
