ScoFo’s Smoked Brisket

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Trim brisket correctly, this step makes a huge difference in overall quality

Step 2

Rub generously with Kosher salt, coarse black pepper and garlic powder, Lawry’s and beef bouillon powder

Step 3

Let get room temp.

Step 4

Add to 225 degree smoker (Post Oak wood) for 8 hours. (Internal temp approx 175) or until fat is rendered. Spritz with 50/50 W sauce & water if it looks dry

Step 5

Lay out pink butcher paper and add beef tallow to paper then double wrap in pink butcher paper and turn up smoker to 265.

Step 6

Cook until 203-205, approx 4 hours. Remove from pit

Step 7

Leave wrapped and put inside until center reaches 180 degrees

Step 8

Once 180 degrees has been achieved, put in cooler to rest for 4 hours