Using fat trimmings as injection for brisket?

Discussion in 'Beef' started by newbiesmoker1, Jul 6, 2015.

  1. newbiesmoker1

    newbiesmoker1 Newbie

    I was wondering if there is a school of thought of using the fat trimmings from a brisket as an injection?

    I am thinking you would use a double boiler to keep temps no higher than 100 degrees  F and render the fat from the trimmings. Next , mix in rub while the fat is still hot. Allow it to cool to room temp. Then inject in to the brisket.

    Has any one tried this? Down sides?
     
  2. aggie94

    aggie94 Smoking Fanatic

    Never thought of it, kind of like collagen injections for a brisket.  You could also probably use what dripped out of one brisket, freeze it till you cook again and reuse it.
     

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