Ingredients
- 1 Full Beef Brisket (approx. 15-20 lbs)
- Binder: 100% Pure Avocado Oil (High-heat stable)
- Seasoning: Dan-O’s Gold Standard SPG Tri-O (Salt, Pepper, Garlic blend)
- Supplies: Butcher paper, a high-quality cooler (like a Yeti), and an internal meat probe.
Cooking Instructions
1. Trim and Shape
Start by trimming the excess hard fat from the brisket. You want to remove about 20% of the total fat to make the cut “aerodynamic” for the smoke and to ensure the seasoning hits the meat. Aim for a clean, uniform shape.
2. The Binder and Seasoning
Apply a heavy coat of avocado oil to all sides of the brisket. This acts as the binder for your seasoning. Generously coat the entire brisket with the SPG seasoning, including the sides. Let the brisket sit for 2-3 minutes to allow the seasoning to adhere properly.
3. The First Smoke
Preheat your smoker to 250°F. Place the brisket on the grates, fat side down. Insert your temperature probe into the thickest part of the meat. Close the lid and smoke until the internal temperature reaches between 165°F and 170°F. (This typically takes about 4 hours depending on size).
4. The Wrap
Once you hit 167°F, remove the brisket. Roll out a long sheet of butcher paper and wrap the brisket tightly. Return it to the smoker, placing it away from the direct heat source if possible.
5. The Final Push
Continue smoking at 250°F until the internal temperature reaches 201°F to 205°F. At this point, the probe should slide into the meat like it’s going through water.
6. The Long Rest (Crucial Step)
Remove the wrapped brisket and place it inside a pre-heated cooler. Cover it with a towel to fill the empty space and trap the heat. Let it rest for at least 8 hours (overnight is best). This allows the juices to redistribute and the fat to fully render into that “butter” consistency.
Serving
Unwrap the brisket carefully to preserve the bark. Slice against the grain, starting with the flat and moving toward the point. Serve as is—the flavor of the salt, pepper, and garlic is all you need.
Pro Tip: Save any beef tallow (rendered fat) from the trimming process and smoke it in a small tray alongside the brisket to use for basting or as a flavorful addition to other dishes.