Chef Tom fires up the Yoder Smokers YS640s Pellet Grill for a Beef Tallow Smoked Brisket, cooked utilizing the Foil Boat Method.
Beef Tallow Smoked Brisket
Chef Tom shows you the Foil Boat Method to smoke a Beef Tallow Brisket. Experience the smoky flavor of the grill and enjoy a brisket that won't soon be forgotten!
- Trim the fat cap and remove completely from the point. Leave 1/4” fat cap on the flat. Trim any large chunks of hard fat from the surface of the brisket.
- Combine 3/4 cup beef tallow and one tablespoon Cattleman’s Grill Butcher House Brine in a small jar and shake well. Inject the seasoned tallow into the flat.
- Rub excess tallow on the surface of the brisket. Season generously with Cattleman’s Grill Trail Dust AP Seasoning.
- Preheat your Yoder Smokers YS640s Pellet Grill to 225°F.
- Place the brisket on the second shelf and smoke until dark bark is formed on the surface and the internal temperature reaches roughly 165°F, about 12 hours.
- Spread the remaining 1/4 cup beef tallow over butcher paper, roughly in the shape of the brisket. Place the brisket on the paper. Wrap tightly.
- Lay out one large sheet of foil. Fold the foil over to double. Place the butcher paper wrapped brisket on the foil and form a foil boat around the bottom of the brisket, leaving the top of the butcher paper exposed.
- Return to the smoker and cook until the brisket is probe tender and roughly 205°F.
- Place the brisket in a cooler or hot box and rest 2 hours before slicing.
- Serving Size
- 4 oz
- per serving
- 0 grams
- 94 grams
- 102 grams
- 483 milligrams