I have a 16# brisket in the fridge that I will be doing on the Bullseye in a week or two. I am going to try to inject it with beef fat part way thru the cook at 110 internal , has anyone tried this?
Harry Soo gave it the thumbs up in one of his latest test videos with Beef Tallow.
This thread made me think of Harrys videos and maybe he is bored ,but I love watching his different brisket test .