When to do it, how to do it, if you should do it, eleven minutes you can possess the tallow foo
https://youtu.be/uKq0dFFbfG4
https://youtu.be/uKq0dFFbfG4
I may try the Tallow, someday. Honestly until Brisket gets off its $80 high horse my brisket cooks will be somewhat limited. I love brisket and love cooking it, but love other foods just as well.
I miss the days when we just smoked briskets.
It is so complicated now. Now I need an espresso-rubbed 3rd degree-blackbelt left-handed Waygu brisket wrapped in an organic tallow-soaked artisanal butcher paper, smoked over sustainably-sourced eastern Scandinavian broad-leaf post oak that has been cured at precisely 86.75309 degrees for 37 weeks. Is that right? I can't keep up.