Better Beef Brisket

We’re not gonna tell the experts how to smoke and grill! Here’s how to step up the tenderness and preserve the juicy flavors of your favorite recipe.

Trim the fat cap and remove completely from the point. Leave 1/4” fat cap on the flat. Trim any large chunks of hard fat from the surface of the brisket. Mix the beef tallow with your seasonings.   

Inject the Beef Tallow into the flat. Proceed per your favorite recipe.

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Crispy-Edged Grilled Cheese

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Strip or Ribeye Steak with Red Wine Shallot Butter