Brisket

  1. Trim all but 1/4 inch of fat from the flat muscle. Trim all fat from the point.

  2. Separate the muscles by cutting along the fat in between.

  3. Brine, in Cherry Dr. Pepper, for 18 hours (24 hours for best results).

    1. Brining allows the smoke flavor to soak in deeper and prevents the meat from drying out.

  4. Apply rub 1 hour (24 hours in the refrigerator for best results; if you have the time to plan ahead, it is worth it).

  5. Smoke at 225F for about 1 hr/lbs.

    1. Place the brisket, fat side up, away from the flame (e.g. top rack, aluminum foil underneath).

      1. (optional) Some people wrap with foil or butcher paper (aka peach paper) at the stall
        (145F - 160F).

        1. Foil wrap helps to prevent too much bark and to retain the juices.

  6. At 205F Internal Temperature (IT), remove.

    1. Place on cutting board for 2 hours.

    2. Some wrap with butcher paper, foil, or towel and place in a cooler for 4 hours.

TALLOW

  1. Cube all of the brisket trimmings.

  2. If you have a food processor, dice up the fat.

    1. If you do not have a food processor, you can puree the trimmings in a blender at the 4-hour mark.

  3. Add to a crock pot and cook on low for 6 hours.

  4. Turn off the crock pot and pour the contents into a bowl through a strainer.

  5. Strain the tallow through 2 coffee filters into mason jars.

    1. The coffee filters will need to be replaced often.

    2. Use more than one mason jar to speed up the process.

  6. Store in the refrigerator and/or freezer.

  7. Use the tallow to make burnt ends, chili, or vegetables on the stove.