Ingredients
Equipment
Method
Preparation
- Trim the cold brisket fat cap to a uniform 1/4 inch thickness. Pat the meat completely dry with paper towels.
- Coat the meat with a thin layer of tallow or oil. Mix the salt, pepper, garlic, and onion powder, then press the rub firmly into all sides of the beef until it forms a heavy crust.
The Roasting Process
- Place on a wire rack in a dark tray. Roast at 250°F (120°C) until the internal temperature hits 165°F (74°C) and the bark is dark and set.
- Wrap the brisket tightly in butcher paper or foil with a splash of meat drippings. Return to the oven until it reaches an internal temp of 203°F (95°C).
- Remove from oven and let rest, wrapped, for at least 60-90 minutes before slicing against the grain.
Nutrition
Notes
Always slice against the grain for maximum tenderness.
Keep the trimmings to render down into extra beef tallow for future recipes.
Keep the trimmings to render down into extra beef tallow for future recipes.
