Chef Tom fires up the Yoder Smokers YS640s Pellet Grill for a Beef Tallow Smoked Brisket, cooked utilizing the Foil Boat Method.
Category
Entree
Cuisine
American
Servings
15
Prep Time
45 minutes
Cook Time
12 hours
Calories
324
Chef Tom shows you the Foil Boat Method to smoke a Beef Tallow Brisket. Experience the smoky flavor of the grill and enjoy a brisket that won't soon be forgotten!
Ingredients
-
1 Creekstone Farms Whole Packer Prime Brisket
-
1 cup beef tallow, divided
-
1 tbsp Cattleman’s Grill Butcher House Brine
-
Cattleman’s Grill Trail Dust AP Seasoning
Directions
- Trim the fat cap and remove completely from the point. Leave 1/4” fat cap on the flat. Trim any large chunks of hard fat from the surface of the brisket.
- Combine 3/4 cup beef tallow and one tablespoon Cattleman’s Grill Butcher House Brine in a small jar and shake well. Inject the seasoned tallow into the flat.
- Rub excess tallow on the surface of the brisket. Season generously with Cattleman’s Grill Trail Dust AP Seasoning.
- Preheat your Yoder Smokers YS640s Pellet Grill to 225°F.
- Place the brisket on the second shelf and smoke until dark bark is formed on the surface and the internal temperature reaches roughly 165°F, about 12 hours.
- Spread the remaining 1/4 cup beef tallow over butcher paper, roughly in the shape of the brisket. Place the brisket on the paper. Wrap tightly.
- Lay out one large sheet of foil. Fold the foil over to double. Place the butcher paper wrapped brisket on the foil and form a foil boat around the bottom of the brisket, leaving the top of the butcher paper exposed.
- Return to the smoker and cook until the brisket is probe tender and roughly 205°F.
- Place the brisket in a cooler or hot box and rest 2 hours before slicing.
Nutrition
Nutrition
- Serving Size
- 4 oz
- per serving
- Calories
- 324
Amount/Serving
% Daily Value
- Carbs
- 7 grams
- Protein
- 20 grams
- Fat
- 13 grams
- Sodium
- 483 milligrams
