Brisket Point, Untrimmed, 4kg - 4.5kg

Type:
Brisket Point, Untrimmed

Origin:
NI / Ireland

Fermentation:
Wet

Packaging:
Vacuum

Smoking Method:

Ingredients:

1 x IDevour Brisket Point, Grass Fed

Black pepper 

Sea salt 

IDevour Beef Tallow

1. Heat your smoker to 250f (we like to use lumpwood charcoal)

2. Trim any thick fat from your brisket, leaving a small amount of fat on the top

3. Add equal parts salt and black pepper - lots of it!

4. Add smoking wood to your smoker

5. Set the smoker up for indirect cooking

6. Close the lid and allow the smoke to build for around 10 mins

7. Place the brisket into the smoker and leave alone for 3 hours - don’t be tempted to check it!

8. Continue smoking after 3 hours until you reach an internal temperature of 175f and form a nice bark on the outside

9. When the brisket reaches an internal temperature of 175f, pull it from the smoker, smother in iDevour beef tallow and wrap in butchers paper

10. Place the wrapped brisket back in the smoker let it cook until it feels soft like butter, usually around 198f 

11. Remove the brisket from the smoker, keeping it wrapped in butcher paper, and add a layer of tin foil

12. Place the brisket into a cooler or box to rest (also wrap in towels for additional insulation!) OR hot hold in your oven at 70ºC.

13. Rest in the cooler (or oven) for at least 4 hours.