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.
