Briaket

Prep.
Trim the night before, and salt and let rest Prep.
Trim the night before, and salt and let rest over night.
When ready to cook, get your smoker going with the lid open until the fire is established burning clean if wood, or pellets are ready. Bring temperature to 275 degrees F ( I know many others will say 200 or 220.) Mix together garlic powder, pepper in a small bowl. Season brisket on all sides.
Smoke. (Don't forget you salted the night before so don't add more salt).
Cooking.
Place brisket, fat side up on grill grate. Cook brisket until it reaches an internal temperature of 165 to 170 degrees (Time who knows but around 6 hours).

At this point I wrap. When brisket reaches internal temperature of 170 degrees F, remove from grill. Double wrap meat in aluminum foil , I use the foil boat, check out Chubs BBQ on how this is done. and add the beef tallow to the foil packet. Return brisket to grill and cook until it reaches an internal temperature of 200 to 204 degrees F, also probes like butter.

Last step rest. Once finished, remove from grill, wrap in more foil and let rest for no less then 2 hours. Cut against the grain and serve.

#brisket #foilboat
When ready to cook, get your smoker going with the lid open until the fire is established burning clean if wood, or pellets are ready. Bring temperature to 275 degrees F ( I know many others will say 200 or 220.) Mix together garlic powder, pepper in a small bowl. Season brisket on all sides.
Smoke. (Don't forget you salted the night before so don't add more salt).
Cooking.
Place brisket, fat side up on grill grate. Cook brisket until it reaches an internal temperature of 165 to 170 degrees (Time who knows but around 6 hours).

At this point I wrap. When brisket reaches internal temperature of 170 degrees F, remove from grill. Double wrap meat in aluminum foil , I use the foil boat, check out Chubs BBQ on how this is done. and add the beef tallow to the foil packet. Return brisket to grill and cook until it reaches an internal temperature of 200 to 204 degrees F, also probes like butter.

Last step rest. Once finished, remove from grill, wrap in more foil and let rest for no less then 2 hours. Cut against the grain and serve.