Summary

Instructions

1. 1

   Trim excess hard fat from the brisket if needed.

2. 2

   Prepare the brine: In a large container, combine all brine ingredients with 1 gallon of warm water and stir until the salt and sugar fully dissolve.

3. 3

   Optional: Use pulled pork claws to poke holes across the brisket to help brine penetration.

4. 4

   Brine the brisket: Submerge the brisket in the brine (add cold water as needed to fully cover). Refrigerate for at least 7 days, flipping the brisket after 3 days.

5. 5

   After 7 days, remove the brisket from the brine, rinse it completely, and pat dry.

6. 6

   Season: No binder needed. Season the meat side generously with 16‑mesh black pepper, then Meat Church Holy Cow rub. Let the seasoning adhere for at least 15 minutes or up to overnight in the refrigerator.

7. 7

   Prepare the smoker to 250°F; B4 uses post oak, hickory, or pecan wood.

8. 8

   Smoke the brisket at 250°F for 5–6 hours until you achieve your desired color.

9. 9

   Remove the brisket, pour melted beef tallow over the top, and wrap tightly in unwaxed butcher paper. Set the wrapped brisket in a foil boat under the bottom for added protection.

10. 10

    Return the brisket to the smoker, increase temperature to 300–325°F, and cook until the internal temperature reaches about 203°F.

11. 11

    Remove the brisket and rest at ambient temperature for 45 minutes.

12. 12

    Long warm hold: With the butcher paper still on, wrap the brisket in food service film (cling wrap) and place in a warmer at 145°F for the same number of hours as it was smoked (generally about 12 hours).

13. 13

    Remove from the warmer, unwrap the film, pour any residual au jus over the brisket, slice, and serve.