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Texas Cracklins update

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    Texas Cracklins update

    i "invented" (probably not the first but I might as well claim it) smoked brisket fat treated just like you do brisket. Yep. Straight fat that you trim off (squishy fat not hard deckle). Coated with you favorite rub. Sometimes I even baptize the fat in the liquid I use to inject before I add the ribs just to get it to stick better. Keto people just can’t get enough fat!

    today I took leftover fat I had trimmed from a USDA Prime standing rib roast. Same treatment. Wow. Even better Click image for larger version

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    #2
    I can't wait to try this. I have a prime and a wagyu brisket in the freezer so it will happen soon.

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    • fracmeister
      fracmeister commented
      Editing a comment
      Let the fat get to room temp before applying the rub.

    #3
    Yes please.. that looks great!!

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