Though debates range from whether your brisket should ever be sauced to the best way to wrap for a crispy bark, one thing we can all agree on is that a good brisket has to be moist. Whether you're stepping up to the smoker for the first time or you're a seasoned pro, using tallow when smoking brisket will help give you the juiciest meat.
Tallow, sometimes referred to as liquid gold, is the fat that renders off of beef while cooking. You can make tallow at home, but it's also widely available at most grocery stores. When smoking barbecue, the lower cooking temperature allows more fat to render out of your meat. For larger cuts, like brisket, the fat loss is two-fold because much of the excess fat should also be trimmed prior to cooking. Too much fat is unpleasant to bite into, but retaining some is beneficial for rich and juicy results -- even if much of that fat is added toward the end of cooking.
To make the most of your tallow addition, you'll want to remove your brisket from the smoker when only about two hours of cooking time remain. Place a large scoop of tallow directly onto a fresh piece of butcher paper or aluminum foil, then set the brisket on top, bark side up. Wrap the brisket tightly and place it back onto the smoker to continue the cooking process as normal. When the brisket is finished, allow it to rest for at least one to two hours. Doing so lets the juices redistribute, making for an irresistible taste and texture.
Once the brisket is sufficiently settled, pour some additional melted tallow on top of the brisket, just before slicing. This will add concentrated flavor and additional moisture to the meat so that once you slice into it, you'll have a rich and savory taste coming from every direction.
While tallow can create a distinctively moist brisket, using too much may weaken the intensity of your dry rub. Stick to one large spoonful on the bottom and add a bit more of your spice blend before returning it to the smoker to ensure your intended flavors shine through.
