📖 Steak School — Junior Semester CAPSTONE class: Brisket 🥩👨‍🎓 Cut: Brisket: taken from the breast of the cow, it’s a hard-working muscle loaded with connective tissue, intense beef flavor and the foundation of Texas barbecue. It’s massive, technical, and incredibly rewarding when done right — making it the perfect capstone cut for Junior Semester. Today for our final official class of Junior semester, we’ll be using an 18 lbs Creekstone Farms whole packer, prime grade brisket picked up from @Heritage Craft Butchers 1️⃣ Trim • Remove mohawk + clean edges • Trim deckle and thick fat that won’t render and silver skin • Shape for an even, aerodynamic cook • Save ALL fat trimmings (future tallow/ground beef) • Proper trim = better bark, smoke penetration, and consistency 2️⃣ Binder + Seasoning • Mustard binder for even coverage • Texas-style SPG: @am. SALT, Pepper, Garlic • Heavy, even coating on all sides • Dry brine in fridge while smoker preps 3️⃣ Smoker Setup • 225°F overnight smoke on @YoderSmokers • Fat side DOWN on the top shelf grates • Water pan for stable moisture and beef tallow trimmings below to render into tallow 4️⃣ Overnight Smoke • Leave undisturbed overnight • Low and slow = bark development + fat rendering • Morning check ≈ 175°F internal, bark fully set 5️⃣ Foil Boat + Tallow Reintroduction (Chuds Method) • Strain rendered beef tallow (“liquid gold”) • Foil boat with tallow base • Brisket placed fat side UP in foil boat • Tallow poured over top 6️⃣ Finish Cook • Back on smoker until ~203°F internal • Fully rendered collagen = tenderness • Pull and baste with remaining tallow 7️⃣ Rest • Wrap in butcher paper + towel • Rest in insulated cooler ~4 hours • Carryover heat slowly settles juices • Still piping hot + steaming at slice time 8️⃣ Slice: Flat vs Point • Flat sliced ~¼ inch, against the grain • Point = richer, fattier, burnt-end heaven • Different grains = different slicing directions • Proper slicing = tenderness unlocked 🔪 The Result: Set bark, deep smoke ring, ultra-juicy flat, buttery point, and proof that pellet smokers can produce competition-quality brisket when the process is right. 🎓 Junior Semester Verdict Patience. Fundamentals. Process. From beginner cuts to the king of barbecue — and this class showed up. Congrats on an amazing semester studying “the big cuts” Next up: Senior Semester Curriculum - “THE UNIQUE CUTS” - comment below which cut you’re most excited to learn about next semester: • Lengua • Bavette • Oxtail • Beef Cheeks • Final Masterclass: American 🇺🇸, Australian 🇦🇺 & Japanese 🇯🇵 Wagyu Like, comment & follow to stay enrolled. Senior Semester begins soon. Comment “EXTRA CREDIT” if you want a couple bonus “big cut” classes. 🥩🔥 #steak #steakschool - @4grills4girls