Description
This Smoked Brisket with Tallow Glaze is a savory, slow-smoked beef brisket rubbed with a simple spice blend and finished with a rich beef tallow glaze. The brisket is cooked low and slow in a smoker, ensuring tender, flavorful meat with a crispy crust. Perfect for a hearty meal, this recipe serves 6 and emphasizes traditional smoking techniques.
Ingredients
Scale
Brisket and Rub
- 1 brisket (about 5-7 pounds)
- 1/4 cup kosher salt
- 1/4 cup black pepper
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
Glaze and Moisture
- 1 cup beef tallow
- 1 cup beef broth
Instructions
- Preheat Smoker: Preheat your smoker to 225°F (107°C) to prepare for low and slow cooking, which is key to breaking down the brisket’s connective tissues and achieving tenderness.
- Trim Brisket: Trim excess fat from the brisket, leaving a thin layer to maintain moisture without overwhelming greasiness during smoking.
- Apply Rub: Generously rub the brisket with kosher salt, black pepper, garlic powder, and onion powder. This spice blend forms the flavorful crust on the brisket.
- Smoke the Brisket: Place the seasoned brisket in the smoker fat side up and smoke it for about 1.5 hours per pound, approximately 7.5 to 10.5 hours total depending on weight, allowing the smoke to infuse flavor and slowly cook the meat.
- Glaze with Tallow: During the last hour of smoking, brush the brisket with melted beef tallow to create a rich glaze that enhances moisture and flavor.
- Rest the Meat: Remove the brisket from the smoker and let it rest for at least 30 minutes. Resting allows juices to redistribute, ensuring a moist and tender final result. Slice against the grain to serve.
Notes
- Smoking time varies depending on brisket size and smoker consistency; use a meat thermometer to ensure internal temperature reaches 195-205°F for optimal tenderness.
- Beef tallow can be substituted with melted butter, though tallow adds a richer, beefy flavor.
- Letting the brisket rest wrapped in foil or butcher paper can help retain moisture during resting.
- Use wood chips like oak or hickory for traditional smoky flavor.
- Keep the smoker temperature consistent to ensure even cooking.
