Tallow and Crumb

Golden edges. Soft center. Finished with a sprinkle of sea salt.

This is what happens when real ingredients do the work, no fillers, no shortcuts, just rich, buttery cookies that actually satisfy.

3g total carbs. No gimmicks. Just real food.

Chocolate Chip Pecan Cookies just might be our new favourite. 🍪

Take our Tallow & Crumb Chocolate Chip Cookie Mix and add 1/4 cup chopped pecans before baking. Per cookie, that works out to approximately 0.33 g total carbs added.

That’s it.

The rich buttery cookie, melty chocolate chips, and toasted pecans create the perfect combination of crunch and indulgence—without the seed oils, sugar alcohols, gums, or other nonsense.

Simple ingredients. Incredible cookies.

Because carnivores crave cookies too.

*t

I am so excited. Bella Ma, the Bella | Carnivore Diet | Ex-Vegan is trying Tallow & Crumb Butter Cookie Mixes!

Charcoal heat. Real butter. No shortcuts.

These aren’t your average cookies—
slow-grilled, rich, and made with ingredients that actually matter.

Crispy edges, soft center, deep flavor you can’t fake.

This is how cookies were meant to be made. 🔥

The best way to cook a brisket!

Just put the brisket on for an overnight smoke. Will set my alarm for 6:00 am so I can start the cook time and keep this 48 hour schedule on track and in time for the party tomorrow!

The Master Schedule

Brisket Tacos – Saturday 5:30 PM Service

Thursday – Dry Brine

5:30 PM

* Remove brisket from packaging.
* Trim fat cap to approximately ¼ inch.
* Apply kosher salt, black pepper, garlic, and any additional seasonings.
* Place on a wire rack over a sheet pan.
* Refrigerate uncovered for 24 hours.

⸻

Friday – Start the Smoke

8:30 PM

* Fill smoker with charcoal and wood.
* Preheat smoker to 225°F.

9:30 PM

* Place brisket directly on smoker grate, fat side down.
* Insert temperature probe into thickest part of the flat.
* Close lid and let it cook overnight at 225°F.

⸻

Saturday – Finish the Brisket

6:30 AM

* Check fuel levels.
* Verify smoker is holding 225°F.

8:00 AM – 11:00 AM

* Lightly spritz exposed edges every 60–90 minutes with water, vinegar, or lime mixture if desired.
* Avoid excessive spritzing.

11:00 AM – 12:00 PM

* Begin checking bark.
* Once bark is dark, dry, and firmly set, and internal temperature is 165F remove brisket from smoker.

Wrap

* Wrap tightly in pink butcher paper.
* Add a few tablespoons of rendered beef tallow if desired.
* Return to smoker.

12:00 PM – 2:00 PM

* Continue cooking at 225–250°F until probe tender.
* Target internal temperature is usually 200–205°F, but tenderness matters more than temperature.

Approximately 2:00 PM

* Remove brisket from smoker.
* Allow to vent on the counter for 10–15 minutes.

⸻

Rest

2:15 PM

* Wrap in a towel.
* Place in an insulated cooler.

2:15 PM – 5:15 PM

* Rest for at least 3 hours.
* Four hours is even better.

⸻

Serve

5:15 PM

* Remove from cooler.
* Separate point and flat.

For tacos:

* Chop the flat.
* Cube or shred the point.
* Mix with a few tablespoons of warm rendered tallow if desired.

5:30 PM

* Serve with warm tortillas, onions, cilantro, lime wedges, and your favourite salsa.

For tacos specifically, I prioritize a fully rendered brisket, a long rest, and chopped meat tossed with a little warm tallow. That’s what usually produces the richest taco filling.