Smoked Choice Brisket with Wagyu Tallow and Butcher Paper Wrap

Ingredients

• 12 lb Choice Beef Brisket (flat and point attached) (Select a brisket with a thick flat (at least 1.5" thick) and minimal bald spots. Keep cold; optional 10‑15 min freezer chill before trimming.)
• 1 cup Diamond Crystal Kosher Salt (Less dense than Morton; use as‑is for 50/50 rub.)
• 1 cup Black Pepper (Monterey Bay) (Freshly cracked if possible.)
• 4 Tbsp Wagyu Beef Tallow (Melted, smoked for ~1 hour before wrapping. Approx. 4 scoops; keep extra for rendering trimmings.)
• 1 roll Reynolds Kitchen Butcher Paper (Use for wrapping after the stall; preserves bark while allowing sweat.)

Instructions

1. Cold Trim the Brisket

   Place the brisket in the freezer for 10‑15 minutes. Using a 6‑inch boning knife, trim off thin edges, excess hard fat, and any bald spots, leaving about ¼" of soft fat on the fat side and a clean meat side for bark.

   Time: PT15M

2. Prepare the 50/50 Rub

   Mix 1 cup Diamond Crystal kosher salt with 1 cup Monterey Bay black pepper in a bowl. No additional spices are used.

   Time: PT5M

3. Season the Brisket

   Pat the brisket dry, then coat all surfaces evenly with the salt‑pepper rub. No binder (mustard/vinegar) is needed.

   Time: PT5M

4. Pre‑heat Smoker to 200°F

   Set the smoker to a steady 200°F using indirect heat. Add a moderate amount of wood chunks to create a slightly dirty, blue‑white smoke.

   Time: PT15M

   Temperature: 200°F

5. Place Brisket in Smoker

   Position the brisket with the point (thicker end) facing the fire and the fat side slightly toward the heat. Keep the meat side away from direct flame.

   Time: PT3H30M

   Temperature: 200°F

6. Increase Temp to 225°F

   After ~3.5 hours, raise the smoker temperature to 225°F to begin rendering fat and developing bark.

   Time: PT15M

   Temperature: 225°F

7. Continue Smoking at 225°F

   Smoke for another 2 hours while checking bark color. If spots look dry, protect them with a small piece of foil.

   Time: PT2H

   Temperature: 225°F

8. Raise Temp to 250°F for Fat Render

   Increase smoker temperature to 250°F to finish rendering the fat layer.

   Time: PT15M

   Temperature: 250°F

9. Smoke Tallow Separately

   Place a pan with 4 Tbsp Wagyu tallow in the smoker for about 1 hour so it absorbs smoke and turns golden amber.

   Time: PT1H

   Temperature: 250°F

10. Check for Wrap Criteria

    When internal flat temperature reaches 176‑180°F, bark is dark (meteorite‑like), fat yields to gentle pressure like Jello, and the meat has shrunk enough (fat pocket bubbles out), it’s ready to wrap.

    Time: PT30M

    Temperature: ~180°F

11. Wrap with Butcher Paper and Tallow

    Lay out Reynolds butcher paper, place the brisket fat‑side down, spread the smoked tallow over the meat side, fold the paper tightly around the brisket, and seal the edges.

    Time: PT10M

12. Continue Cooking Wrapped

    Return the wrapped brisket to the smoker at 250°F and cook until the flat reaches 200‑205°F and the point reaches ~200°F (approximately 3 hours).

    Time: PT3H

    Temperature: 250°F

13. Rest the Brisket

    Remove the brisket, keep it wrapped, and place in a cooler or low oven set to 145‑150°F. Rest for at least 8 hours (ideal 12 hours) before slicing.

    Time: PT12H

    Temperature: 145°F

14. Slice and Serve

    Unwrap, place on a cutting board, and slice with a 12‑inch serrated bread knife. Slice thinly against the grain, starting at the thin end, then rotate 90° for the point. Aim for slice temperature 135‑140°F.

    Time: PT15M

    Temperature: 135°F

Nutrition Facts

Calories

800

Protein

60 g

Carbohydrates

0 g

Fat

55 g

Fiber

0 g

Ingredient Substitutions

• Instead of Choice Beef Brisket (flat and point attached): Prime brisket (higher quality), Select brisket (lower cost)
• Instead of Diamond Crystal Kosher Salt: Morton Kosher Salt (use slightly less)
• Instead of Black Pepper (Monterey Bay): Generic black peppercorns
• Instead of Wagyu Beef Tallow: Regular beef tallow, Pork lard
• Instead of Reynolds Kitchen Butcher Paper: Parker butcher paper

Equipment Needed

• Offset Smoker (Franklin pit or similar)
• Meat Probe Thermometer
• 6‑inch Boning Knife
• 12‑inch Bread Knife (serrated)
• Butcher Paper Cutter (slide cutter) (optional)
• Heat‑Resistant Gloves
• Tongs
• Cutting Board (large)
• Scoop or ladle for tallow (optional)
• Aluminum Foil (optional) (optional)
• Cooler or low oven (145‑150°F) for resting
• Timer or smartphone

Critical Steps — Do Not Skip

• Cold trimming of the brisket
• Applying the 50/50 salt‑pepper rub
• Maintaining low smoke temperature (200°F) for the first 3‑4 hours
• Wrapping with smoked Wagyu tallow and butcher paper at the proper internal temperature
• Long resting period (8‑12 hours) before slicing

Chef Tips from the Video

• Trim the brisket while still partially frozen for cleaner cuts
• Use a 50/50 salt‑pepper rub to let the meat’s natural flavor shine
• Smoke the tallow alongside the brisket for maximum smoke infusion
• Wrap tightly to prevent excess moisture loss but allow some sweat for bark softness
• Rest in a cooler wrapped in towels for an even slower temperature drop

Troubleshooting

Storage

Refrigerator: Store sliced brisket in an airtight container for up to 4 days.

Freezer: Wrap tightly in foil then freezer bag; freeze up to 3 months.

Room temperature: Do not leave at room temperature longer than 2 hours.

Make-Ahead Tips

• Trim and freeze the brisket up to 24 hours before cooking
• Mix the salt‑pepper rub and store in an airtight jar
• Melt and smoke the tallow a day ahead; keep refrigerated
• Pre‑measure 4 Tbsp tallow for quick use