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Smoked Choice Brisket with Wagyu Tallow and Butcher Paper Wrap
A step‑by‑step guide to smoking a whole choice beef brisket using low‑and‑slow techniques, a 200‑225‑250°F temperature ramp, a simple 50/50 salt‑pepper rub, Wagyu beef tallow for extra flavor, and Reynolds Kitchen butcher paper for the perfect bark‑soft finish. Includes trimming tips, timing, safety notes, and resting instructions for ultimate tenderness.
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Cost Breakdown
Critical Success Points
- • Cold trimming of the brisket
- • Applying the 50/50 salt‑pepper rub
- • Maintaining low smoke temperature (200°F) for the first 3‑4 hours
- • Wrapping with smoked Wagyu tallow and butcher paper at the proper internal temperature
- • Long resting period (8‑12 hours) before slicing
Safety Warnings
- • Handle the hot smoker and open flame with heat‑resistant gloves
- • Wagyu tallow is hot and can cause burns; pour carefully
- • Sharp knives can cause cuts; keep fingers clear
- • Maintain internal meat temperature above 135°F for food safety
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