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I used to think a dry brisket meant I needed more sauce
Back when I started, my briskets were always a bit tough and dry on the flat, no matter how long I smoked them. I figured that was just how it was, and I'd slather on sauce to cover it up. Then, about two summers ago, I was watching a pitmaster from Austin on a show, and he mentioned he wraps his brisket in butcher paper with a little tallow. I had some beef fat saved from a previous cook, so I gave it a shot. I pulled my brisket at 165, wrapped it tight in pink paper with a couple spoonfuls of that warm tallow, and put it back on until it was probe-tender. The difference was night and day. The flat was moist and held together, and the bark stayed way better than with foil. It was a simple thing, but it changed my whole approach. Anyone else have a small change that made a big difference for a tough cut?
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adamr141d ago
Ever tried that tallow trick with a pork shoulder? I did it once on a whim when I was out of apple juice for spritzing. Just used some saved bacon fat instead, and man, it made the bark so much better and the meat underneath stayed crazy juicy. Kinda felt like cheating, lol.
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derek_perez1d ago
Yeah bacon fat works like a charm for that.
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olivia39823h ago
Totally, that bacon fat trick feels like a secret weapon! I've started saving all my good cooking fats in a jar in the fridge just for wrapping.
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