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
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