Tried the tallow'd brisket phenomenon. Results certainly weren't bad, but nothing above and beyond my normal brisket. I normally do one brisket a month. Normally just on WSM, with mesquite, hickory or pecan. This last one I smoked and wrapped with tallow at initial wrap and also rest, (as did mad scientist bbq did) pretty much exactly to the T. Except on WSM instead of offset, still did pecan wood.
I will try this again for sure. If not for anything, Smoked tallow is now a wonderful ingredient i have on hand. This cook yielded like over 2 mason jars of brisket tallow.
Really no bash against him or his methods. In defense, my brisket seem to always do well, so this isnt a good baseline. I think briskets just plain taste good when done correctly.