Tallow injection in brisket


 
John Neuser

John Neuser

TVWBB Fan
I'm planning to smoke a whole packer for Memorial Day weekend. I've smoked them before with great success, thanks in part to all the help I've received here. I'm looking for a biggun (maybe two) as my wife has invited a bunch of family members to celebrate my 80th birthday and our daughters 53rd. Back to the brisket. The last brisket I did I rendered the fat to make tallow and used it during the wrapping at 165-170° and again as a drizzle when serving. It was great. This got me to thinking. What if I injected the flat with tallow at the 165-170° mark before wrapping? Do you think it would help keep the flat more moist? Maybe even a mix of tallow and beef broth. Oh, I'm using a WSM 22.5 and do the old Texas style of just salt and pepper with either post oak PR red oak chunks. Thank you everyone.
 
Thanks Timothy. After thoroughly reading the article I think I'll stick with my current strategy, i.e. tallow before wrapping in pink butcher paper.
 
I recently tried it on a fauxStrami cook.
I watched a bunch of YouTube videos on it.
It went well.
I injected about every inch to inch and a half.
Our 3-1/2lb brisket flat disappeared quickly.
I can see me doing an injection on the packer I plan on doing soon.
 
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