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re: Pellet smoker brisket - fat down or up?
Posted on 6/16/23 at 10:20 pm to Richard Grayson
Posted on 6/16/23 at 10:20 pm to Richard Grayson
quote:
ETA: Internet says 3/4 cup water and 3lbs of trimmings slow and low in a stock pot for a couple hours then strain through cheese cloth into mason jar
I mean, I guess you can do that, but you are already running your smoker right? Why not infuse your tallow with smoke flavor?
1
Posted on 6/16/23 at 10:24 pm to LSU Jonno
I’ll do the foil pan in the smoker technique. Covered or uncovered
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