Beef Brisket

– 11 pound beef brisket – ¼ cup Wagyu Tallow or 3-4 tablespoons of olive oil  – ½ cup coarse black pepper – ¼ cup coarse salt plus 3 tablespoons – ¼ cup paprika – 2 tablespoons garlic powder – apple cider vinegar


Sprinkle brisket with salt and place it on a cooling rack. Place the meat in the fridge, overnight. Preheating your pellet smoker to 225°F. Spread the tallow around the entire brisket.

step 1

Combine pepper, salt, paprika, and garlic powder, in a large bowl and whisk. Pour the rub over the brisket and rub it on until  the brisket is covered.

step 2

Place the brisket in the smoker and smoke for 4-6 hours. Spritz the brisket with the apple cider vinegar every hour.

step 3

Once it reaches 165 degrees, remove the brisket and tightly wrap it in tin foil. Place it back in the smoker for another 4-6 hours.

step 4

Allow the brisket to rest for at least 10 minutes and no more than 2 hours. Slice against the grain and serve.

step 6


Smoked Beef Brisket

Enjoy! For more of my best beef recipes, visit my website!