The Ultimate Backyard Pitmaster Smoking Technique | Perfect Smoked Brisket Every Time!

brisket

🥗Healthier: leaner cuts of beef

💰Cheaper: chuck roast

Chuck roast is more affordable and can be used for similar flavors.

Trim the brisket, removing excess fat and cleaning up the edges to ensure even cooking.

Season the brisket on both sides with a thick coating of the salt, pepper, and garlic rub.

Fire up the smoker to 250 degrees Fahrenheit.

Place the brisket in the smoker, using two temperature probes to monitor the point and flat.

Cook the brisket until it reaches an internal temperature of 150 to 165 degrees Fahrenheit, which will take about four and a half hours.

Dampen the butcher paper to make it pliable before wrapping the brisket.

Coat the brisket in wagyu tallow before wrapping it in butcher paper.

Transfer the wrapped brisket to the oven, maintaining a temperature of 250 degrees Fahrenheit until it reaches 200 degrees Fahrenheit.

Once the brisket reaches 200 degrees, transfer it to a cooler to rest until the internal temperature drops to 104 degrees Fahrenheit.

After resting, unwrap the brisket and slice it between the point and the flat to serve.

Cooking Techniques

Equipment Needed

Spice Level: