I smoked this brisket I got from Sam's Club for 7 hours at 225F in a Bradley electric smoker with hickory. Rubbed with salt and pepper. Put the excess fat trimming and cooked them for 5 hrs in my slow cooker to render them out as tallow. After 7 hrs of smoke, removed the brisket from the smoker and poured some tallow on the butchers paper and wrapped it like that, put the wrapped brisket in a casserole dish to catch the drippings and then tossed the brisket into my oven at 300F for a few hours and removed it once a probe thermometer we went in and put of it without any resistance. Was let rest for 3hrs then refrigerated for today's lunch. Reheated it in the same casserole dish covered with foil for 2hrs at 300F. The cut was only USDA choice and not prime so hence the tallow trick to retain as much moisture as possible.
Burgers were toasted brioche, coleslaw, brisket and I have a bunch of BBQ sauces for everyone tastes, but I have a home-made smokey chipotle BBQ sauce following Sonny from That Guy can Cook YouTube channel. I recommend making this BBQ sauce if you don't mind a bit of heat!
by grimacesp
6 Comments
Looks amazing, technically a burger would be if you ground the brisket though. I wish I wasn’t that guy, sorry. Brisket plus like… Chuck or Round roll them into meatballs and smash them… good times. Brisket sandwich looks good though. I’d love to know your sauce recipe while you slow cooked and smoked your meal for 12 hours though.
Get in my belly!!
I love Texas BBQ
The meat looks incredible, enjoy!
*Brisket sandwich. A brisket burger would be if you ground up the brisket and formed a patty before placing it on the bun.
That last picture…it looks like it’s pressed even, and crunchy mmm