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Using fat trimmings as injection for brisket?

post #1 of 2
Thread Starter 

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?

post #2 of 2

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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