27
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?
2 comments
Log in to join the discussion
Log In2 Comments
grace_fox317d ago
Ever try bacon grease on a pork loin?
1
paige_martin17d ago
@grace_fox3 what temp do you cook it at?
2