Ingredients
Equipment
Method
Preparing the Brisket
- Trim any excess fat away from the brisket and save to make tallow.
- Combine salt and pepper to make the rub.
- Liberally apply the rub on all sides of the brisket.
- Allow to set at room temperature for at least 1 hour.
- Combine the beef broth and fat together in a bowl.
- Using the meat injector filled with the broth blend, inject the mixture all over the brisket. Do this outside or in a large sink, as it can get messy if you inject too much liquid.
Smoking the Brisket
- Set your smoker to 225F and let it heat up for about 15 minutes.
- Place the brisket, fat side down, onto the grill grates.
- Insert your thermometer (only if it's heat resistant) into the thickest part of the meat, aiming for muscle, not fat.
- Smoke until the internal temperature reaches 165F.
- Wrap the brisket in foil or butcher paper and return it to the smoker.
- Smoke until the temperature reaches 200-205F.
- Once cooked, remove the brisket from the smoker and place it into a large cooler, and close the lid.
- Allow it to rest for at least 1 hour. I rested this one for 4 hours, and it was perfect!