minus-square@stinkypoopsalotOPlink3•1 year agoIt was 19 pounds out of the wrapping. Trimmed off about 4-5 pounds of fat.
minus-square@stinkypoopsalotOPlink2•1 year agoI have in the past and TBH it didn’t make my brisket any better. It was a lot of work for no reward. It may have to do with how I cook, using butcher paper instead of foil (like Goldee’s)
minus-square@utiandtheblowfishlink2•1 year agoFor the briskets I’ve done, I don’t think the tallow improved the brisket but it was cool to have on hand as a fat replacement. I made homefries in it and those were fantastic.
It was 19 pounds out of the wrapping. Trimmed off about 4-5 pounds of fat.
Did you make tallow with the trimmed fat?
I have in the past and TBH it didn’t make my brisket any better. It was a lot of work for no reward.
It may have to do with how I cook, using butcher paper instead of foil (like Goldee’s)
For the briskets I’ve done, I don’t think the tallow improved the brisket but it was cool to have on hand as a fat replacement.
I made homefries in it and those were fantastic.