For those of you who don’t know, “Texas Cracklins” is a name a colleague came up with for something I discovered but am not claiming to have invented of course. I got tired of tossing the fat from an expensive brisket or saving it for hamburgers. Being keto and never afraid of eating the fatty side of a brisket I soaked the sliced fat in whatever leftover injectant I had (rarely get 100% in the briskie) and then dredged them in Big Bad Beef rub (see amazingribs.com for the recipe)
. Left them on the top rack of the smoker above the brisket where they rained some grease down, developed a dark bark and tasted AWESOME. I was a little embarrassed at first to eat barbecued fat, but I am telling you it is THE BOMB. Especially if you have relatively soft fat. So this year I didn’t toss any fat off my Wagyu brisket and smoked it all. That white unappealing fat is now golden translucent goodness.
