Triple Whole Beef Brisket Smoked Beast

Name: Triple Whole Beef Brisket Smoked Beast
Cuisine: Israel
Ingredients: 3 × 12–18 kg each Beef brisket (whole packer, untrimmed); 5–6 kg Kosher salt; 3 kg Coarse black pepper; 2 kg Paprika (sweet); 1.5 kg Cumin (ground); 1 kg Garlic powder; 50–70 kg Wood (oak/hickory/mesquite mix); 8 liters Beef tallow or olive oil (for spritz)

A recipe from Israel.

🇮🇱 IsraelextremeProteintripleBrisketsmokeMarathonbbqlegendmultiDayEpic

Nutrition (per serving)

1180Calories

98 gProtein

22 gCarbs

98 gFat

8 gSugar

2600 mgSalt

Ingredients

3 × 12–18 kg each Beef brisket (whole packer, untrimmed)
5–6 kg Kosher salt
3 kg Coarse black pepper
2 kg Paprika (sweet)
1.5 kg Cumin (ground)
1 kg Garlic powder
50–70 kg Wood (oak/hickory/mesquite mix)
8 liters Beef tallow or olive oil (for spritz)

Method

Day 1–2 (dry brine): Combine salt, pepper, paprika, cumin, garlic powder into rub. Coat each brisket thickly (1.5–2 cm layer). Wrap in butcher paper or place in huge bins → refrigerate 48 hours.
Day 3 (smoke): Preheat multiple smokers to 105–115°C (225–240°F). Unwrap briskets → pat dry but keep rub.
Smoke fat-side up 18–24 hours total. Spritz with tallow/oil every 2–3 hours after first 6 hours. Target 96–98°C (205–210°F) internal in flat and point.
Day 4 (rest): Wrap each in foil + towels → rest in insulated coolers 6–12 hours (carry-over finishes cooking).
Day 5 (serve): Unwrap → separate point & flat → slice against grain (electric slicer recommended).
Serve on banquet tables with reduced drippings sauce, tahini, amba, pickles, pita, and salad stations.