Smoked brisket flat injected with beef tallow (against an uninjected control)
Mad Scientist BBQ · ♥ 5K likes · 155.3K views · 21 min video
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Read about brisket in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 8.35 lb USDA choice brisket flat
- 8.13 lb USDA choice brisket flat
- salt
- pepper
Smoke both at 275 degrees the whole time over oak.
Warm the beef tallow in the microwave to about 100 degrees and inject one flat in about one-inch squares, going with the grain.
Injecting the beef tallow
- beef tallow
Season both with salt and pepper; re-season where solidified tallow made the seasoning slide off.
From about two and a half hours, spray with apple cider vinegar about every half hour; check the bark, fat rendering and internal temperature.
At eight and a half hours, wrap both in butcher paper, spraying with a little apple cider vinegar to soften crusty parts; no tallow in the paper.
Wrapping at eight and a half hours
Pull at about 204 degrees internal, when the probe goes in like butter, and rest overnight.