Adobo Brisket

Ingredients

• 1 whole brisket (American Wagyu recommended)
• Beef rub of choice (Rolling Bones Perpetual Beef used)
• Crispy fried garlic and homemade adobo miso glaze, to serve

Adobo Marinade

• 2 cups cane vinegar (or white vinegar)
• 2 cups low-sodium soy sauce
• 2 cups water
• 2 tbsp granulated garlic
• 2 tbsp granulated onion
• 4 bay leaves
• 1 tbsp whole black peppercorns

Directions

• Trim the brisket. Keep the fat trimmings and render them into beef tallow in an aluminum tray.
• Mix all the marinade ingredients in a large bowl. Pour into an aluminum tray, add the brisket, and cover with the remaining marinade.
• Refrigerate 48 hours, rotating the brisket every 12 hours.
• Remove the brisket, pat dry, season all over with the rub, and let it come to room temperature.
• Heat the smoker to 180F. Add the rendered tallow and the brisket and smoke 2-3 hours.
• Increase the smoker to 250F and cook until the internal temperature reaches 170-180F.
• Wrap the brisket tightly in butcher paper with the rendered tallow. Return to the smoker until the internal temperature reaches 200-203F and a probe glides in.
• Cool to 160F, then hold in an insulated cooler or a low oven at 150-160F for several hours or overnight. Slice and top with the adobo miso glaze and crispy fried garlic.

NOTE: A Filipino-inspired smoked brisket. Method from the recipe on TFTIBBQ.com. From Tony Ramirez on Instagram.