Thoughts on injecting a brisket with either the melted fat from trimming the brisket or melted grocery store tallow ( rendered and filtered beef fat ).
I have several bags of apple and hickory chips. I'll be doing a pork butt that requires a long time - probably around 9 hours. I hate to buy chunks if I can use the chips. I thought about mixing the chips as evenly as I can in with the unlit briquettes. Any opinions?