#allunacy #campchef #woodwindpro #brisket #circlestarbrisketrub #pelletgrill

@mccookjr
@circlestarbrisketrub

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Recipe Instructions:
Select preferably a prime grade brisket (choice is ok). You want to look for a brisket that is almost equal in size on both sides (flat side/point side). The easier it bends in the middle, the more intramuscular fat which is what you want.

1) Trim & prepare your brisket:
On fat cap side - trim to about 1/8 to 1/4 inch of fat on.
On meat side - trim off all silver skin & fat-deckle side.
Round off the edges of brisket. Chop & save fat trimmings for tallow.
Use your favorite rub or SPG (Salt, Pepper, & Garlic).
CircleStar Brisket Rub link above if you want to use what I used in video.

2) Pre-heat your pellet smoker to 200 f.
Place fat trimmings in a pan & put on bottom rack of smoker. Allow to fully render.
Place your brisket directly over pan (fat cap down). This will allow fat to totally render.
Add wood chunks every 45 mins to 1 hour for the first 4 hours.
Around 7th hour you can turn temp up to 225/250 f.
Spritz once bark is formed (which should be when meat reaches 170 f / give or take)
Spritz used was 6 oz Apple cider vinegar / 6 oz Worcestershire sauce / 1 tbsp honey

3) Cook till brisket is tender on all sides which should be at about 203 f
Wrap in butcher paper / pour rendered tallow over brisket before wrapping
Allow brisket to lower to 180 f before placing in warmer (use oven, roaster, etc.)
Set temp of warmer to 150-170 f / allow to rest for 2 hours if possible.

4) Slice brisket in half.
Slice flat to desired thickness on same side.
Turn point side, sideways and slice to desired thickness.
Enjoy!


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