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D-Dog BBQ Bark Builder Brisket
The
following instructions will work for any size brisket.
- Remove the fat cap
- Let meat rest to room temp
- Pat dry with paper towels
- Season liberally with Bark
Builder and competely cover all sides
including the top and bottom.
- Let the meat rest for a
minimum of 30 minutes to allow the seasoning to penetrate the meat.
- For pellet smokers - if you
have a smoke button then use it for about an hour then bump up to 190.
If you don't have a smoke button, then set it to 190 degrees.
- Smoke until the internal
temperature of the meat is 170-175. Meat does not take smoke one it hits
160 internal temp so you want to give it as
much smoke as possible before it reaches this temperature.
- At 170-175, pull it off the
smoker and wrap in butcher paper. Apply either beef tallow or butter on
the paper, add the meat, then wrap tightly.
- Set smoker to 220 and put
the wrapped meat back in the smoker.
- When the internal
temperature of the meat is at 195, pull it from the smoker for a perfect
medium rare brisket.
- Let rest for a minimum of
30 minutes while wrapped before slicing.
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