Smoke And Flame

When one of our Brand Ambassadors, T Bone Marmaduke lit up our Instagram timeline earlier this week - our pupils dilated just a little bit more than they usually do.

Why? Imagine a brisket method which gives you a great bark, will NOT dry out your brisket and keeps a steady temperature throughout? That's the Beef Tallow Hold method right there! Read on for more...

Download the free Beef Tallow Hold Printable Recipe Card

Ingredients (metric)

• Whole packer brisket (4.5–6.5 kg)
  
• 60–80 g brisket rub (T Bone used our Black Magic Rub, a specialist brisket blend)
  
• 300–500 ml beef tallow (rendered from trimmings or shop-bought)
  
• Pink butcher paper
  

Smoker / BBQ set for indirect heat at 110–125 °C; probe thermometers; oven / warming drawer or slow cooker capable of 60–65 °C.

Deep Roasting pan with foil or a lid.

Method (Beef Tallow Hold)

1. Trim & season — Leave 5–7 mm fat cap; apply rub. Stabilise pit at 110–120 °C and render tallow from brisket trimmings in a small pan.
   
2. Smoke to colour — Cook fat-side up until mahogany bark forms and the flat reaches 70–75 °C (≈4–6 h).
   
3. Wrap to finish — Wrap in pink paper (optional light tallow coat); return to pit at 120–130 °C until 93–96 °C and probe-tender (≈3–5 h more).
   
4. Tallow hold (“the twist”) — Unwrap; place in deep pan. Pour 300–500 ml hot tallow around the brisket without covering the bark. Cover tightly and hold at 60–65 °C for 6–10 h (keep ≥ 60 °C for food safety).
   
5. Slice & serve — Vent 45 min; separate point and flat; slice across grain into 7–10 mm slices; spoon a little tallow from the pan over just before serving.

The Beef Tallow Hold swaps the water-steam of the 4-2-10 for fat-basting, locking in flavour and collagen-rich texture while keeping bark crisp. The result: restaurant-quality brisket that stays perfect through service.

Try it with our Black Magic Rub today

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