Just got my first smoker

[MileHighGrowler]

(02-26-2021, 05:03 PM)Sled21 Wrote: [quote pid='994436' dateline='1614369374']

As far as making your own tallow or lard, it's not hard, but it's definitely more work than buying a tub of it.  Honestly, just getting the fat cleaned up to render cleanly is enough extra labor it's not worth it in my mind.  Time is money and there are just some things I don't want to deal with.  

These are my thoughts on it. They have cooked enough brisket on those smokers they know exactly how long they will take and when to take it off.  He says all he puts on it is salt, pepper, and garlic. I suspect there is another ingredient or two he's not revealing. If anything, maybe he's coating the second wrap of paper with tallow to keep the paper from soaking up moisture itself, but I don't believe it's going back into the brisket. But I'm just guessing. I'm also assuming being in Texas his beef is supplied exactly how he wants it and fresh from the slaughterhouse. 
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When I was there a couple of years ago I was told every brisket comes in according to Aaron's specific specs.  He basically has his own distribution channel to ensure he can get the number he needs and that they meet all the criteria.  I believe it's local, at least within state, not necessarily Austin area.