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Jun 18, 2021
2:04
:29
am
fldnstrm
All-American
Butcher paper.
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fldnstrm
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fldnstrm
Joined
Dec 30, 2010
Last login
Apr 26, 2024
Total posts
6,326 (1,419 FO)
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Messages
Author
Time
Brisket and beef tallow.
fldnstrm
All-American
6/18/21 12:19am
Wrapping in butcher paper or foil?
cowbellcoug
6/18/21 12:44am
Butcher paper.
fldnstrm
6/18/21 2:04am
How were the cracklins? I’ve never tried this but heard once that beef cracklins weren’t great.
Pimpin4Paradise
6/18/21 12:46am
They were good, just can't eat very many.
fldnstrm
6/18/21 2:04am
What are you going to do with the beef tallow?
Cougrrrs Roll
6/18/21 3:25am
At wrapping I'll put a little on the brisket and then wrap.
fldnstrm
6/18/21 4:49am
Next time consider adding the tallow after the cook is completely over and the brisket has cooled down a bit.
Supercoug
6/19/21 3:16pm
Adding the tallow is my next experiment with my brisket. Have you tried both? Is adding after it has rested a bit,
RoaroftheCougartails
6/19/21 5:18pm
Did one last week. Really happy with it.
jxncoog
6/18/21 7:24am
I followed this guy’s process…mostly
jxncoog
6/18/21 7:27am
Looks amazing. I love having a jar of nice white tallow to use when baking.
Penske Material
6/18/21 9:11am
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