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4th of July Brisket

4th of July Brisket

By Joe DiApice

Independence Day deserves legendary flavor! Bear Mountain ambassador Joe DiApice takes this brisket to perfection – slow, bold, and all-American.

Prep

1 hour

Cook time

13 hours

Serves

4-6

Steps

  1. Fire up the grill to 250°F with Bear Mountain BBQ Red, White, & BBQ pellets.
  2. Season your brisket on all sides with Meat Church Holy Cow or your favorite salt, pepper, garlic rub.
  3. Place on smoker with the fat cap up and smoke from about 10-12 hours or until the internal temperature reaches 185°F.
  4. Remove from smoker and wrap the bottom of the brisket with aluminum foil (known as the foil boat method).
  5. Pour some beef tallow over the top of the brisket then place it back on the smoker for a few more hours until it is probe tender, or around 203°F internal.
  6. Pull the brisket off and wrap it tightly in butcher paper to rest. Let it rest for about 24 hours in a warming cabinet, but you can rest it for 2-8 hours in a cooler with a towel.
  7. Slice and enjoy an amazingly tender brisket!

Ingredients:

watch recipe video

4th of July Brisket

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