In this video, Joe from Smoking Joe's BBQ demonstrates how to smoke a brisket from E3 Meat Company. The process starts with preparing the rub, which includes black pepper, kosher salt, and granulated garlic. The brisket is then trimmed and seasoned before being smoked at 250 degrees Fahrenheit. After smoking, the brisket is allowed to rest and its internal temperature is checked. It's then wrapped in butcher paper and smoked again until it reaches a final internal temperature of 160 degrees Fahrenheit. The brisket is then rested for one hour before being cooked in beef tallow to achieve a confit effect. The final result is a tender, juicy brisket that has been cooked in its own fat, resulting in a rich, flavorful dish.
Fact 1: The video is hosted by a person named Joe who runs a channel called "Smoking Joe's Fit Barbecue" .
Fact 2: Joe is preparing to smoke a brisket from E3 Meat Company .
Fact 3: The brisket is to be smoked in a Texas-style method .
Fact 4: After smoking, the brisket is to be rested in a bath of beef tallow .
Fact 5: The rub for the brisket is prepared with one cup of black pepper, half a cup of kosher salt, and two teaspoons of granulated garlic .
Fact 6: The video is sponsored by E3 Meat Company .
Fact 7: The brisket is 10.5 pounds and was pre-trimmed by the butchers at E3 Meat Company .
Fact 8: The E3 Meat Company donates 10% of its net profits to the E3 Ranch Foundation, which supports veterans and active military .
Fact 9: The brisket is trimmed and seasoned before smoking .
Fact 10: The brisket is smoked for six and a half hours .
Fact 11: After smoking, the brisket is rested on a counter for one hour .
Fact 12: The internal temperature of the brisket after resting is 160 degrees .
Fact 13: The brisket is then placed in a deep aluminum pan with warmed-up beef tallow .
Fact 14: The brisket is then covered with foil and placed in a smoker that runs at 155 degrees for 10 hours .
Fact 15: After the smoking and resting process, the brisket is described as extremely tender and full of flavor .