Each new year I try new things in the world of smoking and cooking. I figured I would start 2022 off with the ever intimidating beef brisket. Started New Years Eve morning (8am) by trimming and seasoning the 11lb brisket. Seasoned liberally with salt, pepper, and garlic powder. Wrapped in Saran Wrap and let sit in the fridge till this morning at 6:30 am. Fired up the Camp Chef Pellet Smoker to 225-250 with Oak pellets. Let it go until reached 160 degrees (around 1pm). Then removed and before wrapping in butcher paper added 3-4 tsp of beef tallow (2 slathered on top and 2 slathered underneath). Then wrapped and put in the oven (started to get a bit drizzly here) at 275 degrees until it got to 203 degrees. Removed from oven and wrapped in towel and stuck in cooler for about an hour and half. Then sliced and had coleslaw, sautéed Brussel sprouts, and a cold Pilsner with it.
It came out very good and moist (more so on the point than the flat) but was all pull apart tender. Family enjoyed as well and are looking forward to sandwiches tomorrow with the leftover slaw, maybe some pickles. My 11y/o said we should melt some of our 1y/o smoked cheddar on the sandwich as well.
Thanks for looking.
It came out very good and moist (more so on the point than the flat) but was all pull apart tender. Family enjoyed as well and are looking forward to sandwiches tomorrow with the leftover slaw, maybe some pickles. My 11y/o said we should melt some of our 1y/o smoked cheddar on the sandwich as well.
Thanks for looking.