Godzilla Smoked Beef Brisket Point & Flat (Whole Packer)

Name: Godzilla Smoked Beef Brisket Point & Flat (Whole Packer)
Cuisine: Israel
Ingredients: 1 × 18–25 kg Beef brisket (whole packer, untrimmed); 4 kg Kosher salt; 2.5 kg Coarse black pepper; 1.5 kg Paprika (sweet); 1 kg Cumin (ground); 60–80 kg Wood (oak + cherry mix); 10 liters Beef tallow (for spritz)

A recipe from Israel.

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Godzilla Smoked Beef Brisket Point & Flat (Whole Packer)

Nutrition (per serving)

980Calories

82 gProtein

12 gCarbs

88 gFat

4 gSugar

2200 mgSalt

Ingredients

1 × 18–25 kg Beef brisket (whole packer, untrimmed)
4 kg Kosher salt
2.5 kg Coarse black pepper
1.5 kg Paprika (sweet)
1 kg Cumin (ground)
60–80 kg Wood (oak + cherry mix)
10 liters Beef tallow (for spritz)

Method

Day 1–3 (dry brine): Mix salt, pepper, paprika & cumin. Coat brisket in thick layer (1.5–2 cm). Refrigerate uncovered 48–72 hours.
Day 4 (smoke): Preheat smoker to 105–110°C (225–230°F). Place brisket fat-side up.
Smoke 24–36 hours. Spritz with tallow every 2–3 hours after first 8 hours. Target 96–98°C (205–210°F) internal in both point and flat.
Day 5 (rest): Wrap in foil + towels → rest in cooler 8–12 hours.
Day 6 (serve): Unwrap → separate point & flat → slice against grain (electric slicer best). Serve with reduced drippings, tahini sauce, amba, schug, Israeli salad, pickles, pita.