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 to 250 degree smoker (Post Oak wood) for 8ish hours. (Internal temp should be approx 175) or until fat cap on top is rendered and doesn’t spring back when poked. 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 a minimum of 4 hours. ( very important)