Brisket fat versus Butt fat
I made my first brisket on the UDS a few days ago, and it came out great. One thing that was weird was how 'greasy' everything was. The meat was fine, but everything else was coated in a fat glaze. The grease/drippings seemed different from the pork butts I've done- much thicker and stickier, like I could have waterproofed the whole house with this stuff. Is beef fat that different from pork fat, is it because there is so much fat on the surface, or what?
Any knowledge/guesses/drunk rambling welcome. :)