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.