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Why Using Beef Tallow on Brisket Is Pointless: Let the Fad Fade

Brisket, the king of the BBQ meats, is known for its rich flavor and tenderness. There are a ton of debates when it comes to the best cooking methods. One super popular fad that seems to be breaking the internet is the use of beef tallow during the cooking process. Allow me to explain why using beef tallow on brisket isn’t necessary or even beneficial.

Beef tallow is rendered beef fat. It is used in a lot culinary applications. It is known for its high smoke point, making it good for frying and deep-frying. While beef tallow can add flavor and moisture to certain dishes, its application on brisket won’t yield results you’re looking for.

One of the primary reasons why using beef tallow on brisket is unnecessary is due to the meat's inherent fatty nature. Brisket is known for its marbling, which contributes to its juiciness and tenderness. As the brisket cooks, the fat naturally renders, basting the meat from within and ensuring a moist and flavorful outcome. Brisket already had the fat rendering from the inside!!

Beef is 70-75% water. Tallow is fat… which is oil. Everyone knows that oil and water DO NOT MIX! Putting tallow on the outside of a brisket will not add anything to the inside of the brisket. It will not penetrate.

In conclusion, the belief that using beef tallow on brisket is necessary or beneficial is false. The only thing you will add to your cook with the use of tallow is a greasy bitter exterior of your brisket. Don’t ruin hours of hard work. By allowing the brisket to shine on its own, you can achieve a mouthwatering, tender, and undeniably delicious result. So, the next time you fire up your smoker for a brisket cook, skip the beef tallow and let the meat do its thing!

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