Directions
- 1Trim the brisket into a uniform round shape. Remove the hanging piece of meat called the mohawk, cut straight down from the mohawk all the way to the end of the brisket, trim the fat cap down to about a quarter of an inch, round out the edges, and flip it over to cut out the deckle fat from the lean side.
- 2Make a tea concentrate by pouring 12 oz of hot water over four bags of lapsang tea.
- 3Put the brisket in a bag, pour the tea over the brisket, and vacuum seal it. Let it set at least 90 minutes.
- 4Alternatively, if you don't have a vacuum sealer, just let the brisket soak in a container for about six to eight hours.
- 5Add two tablespoons of dark mushroom soy sauce, two tablespoons of water, and a half teaspoon of smoke concentrate to a bowl and mix.
- 6Once marinated, pat the brisket dry to remove any excess tea, and then apply the glaze.
- 7Coat the brisket in hickory smoked salt.
- 8Add one tablespoon of coffee, two tablespoons of smoked paprika, two tablespoons of onion powder, two tablespoons of granulated garlic, a quarter cup of coarse black pepper, one tablespoon of MSG, and a half teaspoon of activated charcoal powder to a bowl and mix. Feel free to skip the charcoal powder.
- 9Give the brisket an even coat of the seasoning and place it on a wire rack over a disposable tray.
- 10Place the brisket on the upper rack of the oven at 260°F. After about four hours, take out the fat trimmings from the oven. You want them to be a nice yellow color.
- 11Take out the big pieces of crispy fat or strain it and put the liquid fat in a jar for future use.
- 12In about eight to nine hours, the brisket is ready to wrap, because the internal temperature is above 170°F and the fat on top of the brisket is completely rendered.
- 13Take some butcher paper and place some of that rendered beef tallow on the paper before putting the brisket lean side down onto it. Wrap it up and put it back in the oven, fat side up, at 300°F until it finishes. This should be around 190 to 195°F internal.
- 14Let the brisket cool down on your countertop until it reaches an internal temperature of around 155°F and then place it in your oven at its lowest setting for four to eight hours.
Ingredients
- 1 choice grade brisket
- 4 bags lapsang tea bags
- 12 oz hot water
- 2 tablespoons dark mushroom soy sauce
- 2 tablespoons water
- 0.5 teaspoon smoke concentrate
- 1 amount not specified hickory smoked salt
- 1 tablespoon coffee
- 2 tablespoons smoked paprika
- 2 tablespoons onion powder
- 2 tablespoons granulated garlic
- 0.25 cup coarse black pepper
- 1 tablespoon MSG
- 0.5 teaspoon activated charcoal powder
- 0.25 cup black cardamom pods
Equipment
ovenknifevacuum sealermeasuring cupsspoonbowlgrinderbutcher paperprobe thermometerwire rackdisposable tray
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