This smoked confit brisket is slow-cooked in its own rendered fat for unparalleled tenderness, rich beefy flavor, and a melt-in-your-mouth texture that rivals even the best Texas barbecue joints.
Keyword Brisket
Prep Time 45 minutesminutes
Cook Time 1 dayday
Total Time 1 dayday45 minutesminutes
Ingredients
12 lb Wagyu brisket
Kosher salt
Coarse black pepper
Lawry’s seasoned salt
6–8 lbs beef tallow
Water for spritzing
Charcoal and wood chunks for smoking
Instructions
Trim the brisket, leaving a 1/4-inch fat cap and removing excess silver skin and hard fat.
Season with kosher salt, black pepper, and Lawry’s seasoned salt, then let rest for 30 minutes.
Preheat smoker to 250°F and smoke brisket point-side toward the heat for 4–6 hours until 165°F internal.
Prepare a sous-vide water bath at 155°F with a pot of beef tallow resting on bricks inside.
Submerge the brisket fully in the tallow and slow-cook for 18 hours.
Remove from the confit bath, let rest for 10–15 minutes, and slice against the grain.