Texas-Style Tallow-Wrapped Brisket

Claibe's BBQ Essentials
Mar 15
2 min read

Nothing says Texas BBQ like a beautifully smoked brisket, and this recipe delivers all the rich, smoky flavor with a twist. The key? A slow cook over post oak, a deep bark formed without spritzing, and a final rest wrapped in beef tallow for incredible tenderness. Using Claibe’s Texas-Style Brisket Rub, this brisket gets a bold, peppery crust that complements the deep beefy flavor. Whether you’re a backyard pitmaster or just getting started, this method will have you slicing up a juicy, competition-worthy brisket every time.

What You’ll Need

Ingredients:

1 whole packer brisket (12-15 lbs), preferably USDA Prime or Choice
Claibe’s Texas-Style Brisket Rub (generous amount)
50/50 mix of Black Pepper 14-18 mesh and Kosher salt
½ cup beef tallow (melted)

Wood & Fuel:

Post oak (preferred) or a mix of oak and hickory
Charcoal or hardwood splits for maintaining fire

Brisket Prep

Start with a high-quality brisket, trimming off excess fat and rounding out any sharp edges to promote even cooking. Remove the silver skin and hard fat, but leave about ¼-inch of fat on the cap for moisture retention.

To help the rub adhere, lightly mist the brisket with warm water. Then, apply a liberal coat of the 50/50 mix of Salt and Pepper followed by Claibe’s Texas-Style Brisket Rub generously, pressing it into the meat for maximum flavor. Be sure to coat every inch—this rub’s peppery bite and savory depth will create the perfect bark. Let the brisket sit at room temperature for about 30 minutes while you prep the smoker.

The Smoke

Set up your smoker for an indirect cook at 250°F using post oak wood. Once the fire is rolling clean, place the brisket on the grates fat-side up. No need to spritz—just let the brisket develop a dark, flavorful Bark.

At the 5-hour mark, check for bark formation. You’re looking for a rich mahogany color with a slightly firm texture. at 12-18 hours (this can vary widely depending on the specific cut of brisket and the length of the stall). You are looking for, an internal temp to be 198-200°F, and the probe should slide in with little resistance.

Wrapping & Resting

Here’s the game-changer: Instead of butcher paper, pour melted beef tallow onto both sides of the brisket, then wrap it tightly in two layers of aluminum foil. This locks in moisture while keeping the bark from becoming too soft.

Let the brisket cool to 165°F, then hold it in a warm environment (around 155°F) for 12 hours. This extended rest lets the fat redistribute, making each slice unbelievably tender.

The Moment of Truth

Unwrap the brisket and take in that deep, smoky aroma. The bark should be intact, the fat beautifully rendered, and the meat incredibly juicy. Slice against the grain and enjoy the perfect balance of smoky, peppery crust and melt-in-your-mouth beef.