Smoked Texas Brisket Recipe - Confit Brisket

beef brisket

🥗Healthier: lean cuts of beef

💰Cheaper: pork shoulder

Pork shoulder is often less expensive and can be used for similar smoked dishes.

Welcome to the channel, introduce the recipe and brisket from e3 meat company.

Prepare the rub: mix 1 cup of coarse black pepper, 0.5 cup of kosher salt, and 2 teaspoons of granulated garlic.

Pour the rub into a shaker.

Trim the brisket: remove excess fat and silver skin using a Dow Strong fillet knife.

Flatten the brisket by trimming fat to make it more aerodynamic.

Season the brisket with a light coating of mustard as a binder, then apply the rub evenly, including the fat cap and edges.

Preheat the Yoder Frontiersman smoker to 250 degrees Fahrenheit.

Place the brisket in the smoker on the left side top shelf with the point facing the firebox.

After 4.5 hours, check the brisket for bark formation, spritz with a mixture of apple cider vinegar and water to prevent bald spots.

Continue smoking for a total of 6.5 hours before wrapping the brisket in butcher paper.

Use spritz on the butcher paper to make it pliable, wrap the brisket tightly with the fat cap up, and return it to the smoker.

Cook the brisket for a total of 8 hours and 15 minutes, then let it rest for 1 hour at room temperature.

Prepare a deep aluminum pan, place the brisket inside, and pour warmed beef tallow (at 160 degrees) over it to cover completely.

Cover the pan with foil and place it in the PK100 smoker set to 155 degrees for 10 hours.

The next day, remove the brisket from the tallow after 10 hours and check for tenderness.

Cooking Techniques

Equipment Needed

Spice Level: