I have been seeing on the internet and on YouTube that using wagyu tallow on a brisket is the craze now. I got a 15 lb choice brisket from Sam's club and decided to give it a try. I'm going to inject the flat with the Tallow and use a little when I wrap it in butcher paper. I'll be cooking it low and slow late Saturday afternoon into Sunday until it's done. I really wonder if it is going to make a huge difference.Has anyone experimented with Tallow yet? Curious if anyone has any thoughts.
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