24 Hour Tallow Infused Brisket
Dont take our word for it: Watch the video! This recipe uses a whole brisket that is trimmed of excess fat and injected with a mixture of beef tallow. and garlic. The brisket is then rubbed with more tallow and seasoned pepper, garlic, chilli, onion powder and paprika. The brisket is smoked at 250°F until it reaches an internal temperature of 150-160°F, then wrapped in butcher paper and smoked until it reaches 205°F. The brisket is rested for 30 min for every one hour, before slicing and serving.
RECIPE
Steps
Pop a cork!
Pull out the brisket and allow it to warm to room temperature.
Inject the Brisket with tallow - 500ml tallow with 2 x tablespoon of olive oil (melted in microwave). Holding the tallow in, and allow to solidify.You should see the tallow solidify as it cools.
Cover the brisket in the binder. Here I used an amazing mustard
Rub generously in the Rub mix
Heat your smoker to 225 Deg F
Place your thermometer probes in the Brisket
Once temperature is stable (~225 Deg F) for 20 min in the smoker then put on the brisket
Once the internal temperature reaches 150-160 Deg F then wrap in butcher paper. I like to put the butcher paper in a boat of alfoil to help keep in the moisture. Do not fully cover the brisket in alfoil (ensure you can see the butcher paper at the top)
At 200-205 Deg F the brisket should feel like butter
Take it off, wrap it in a towel and place in an esky to rest. I like to rest for a minimum of 3 hours, but the rule of thumb is 30 min for every 60 min cook up to 6 hours. Place in the esky, monitor the temperature until it drops to 150-160 Deg F and then it is ready to take off and serve.