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I was struggling with a dry brisket flat until I tried wrapping it in butcher paper with a half cup of beef tallow at the 160 degree stall.
Has anyone else found a specific fat or liquid addition that really saved a lean cut for them?
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grace_fox317d ago
Ever try bacon grease on a pork loin?
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paige_martin16d ago
@grace_fox3 what temp do you cook it at?
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