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Started By
Message
brisket fat roux????
Posted on 11/1/15 at 10:36 am
Posted on 11/1/15 at 10:36 am
I'm smoking a brisket today and have a clean disposable drip pan underneath the meat. I do this because my acorn likes to flare up when doing long brisket smokes. I've heard of people using bacon fat with their roux to make it smokey. Anyone ever tried it with brisket fat?
5
Posted on 11/1/15 at 10:40 am to horsesandbulls
You going to have to collect them every so often and risk the temp on the grill. They will just burn up in the drip pan.
Posted on 11/1/15 at 11:12 am to horsesandbulls
I don't think it would be nearly as appetizing as chicken or pork fat. Tallow can be oeverpowering.
Posted on 11/1/15 at 11:14 am to Lambdatiger1989
If the temp is low 225-250 or so they shouldn't burn up if you have a lot of fat. I wouldn't make a roux with it but that's me.
I would use a few tablespoons of it to make Yorkshire pudding or make bubble and squeak ( like potato pancakes with vegetables) or French fries.
I would use a few tablespoons of it to make Yorkshire pudding or make bubble and squeak ( like potato pancakes with vegetables) or French fries.
Posted on 11/1/15 at 11:30 am to horsesandbulls
I think you're overthinking it.
Posted on 11/1/15 at 12:03 pm to horsesandbulls
I've used some brisket fat to make beans before, and it was really good
Posted on 11/1/15 at 1:44 pm to horsesandbulls
I would think that a roux made from the fat of a beef brisket could be the beginning of a beef stew that would have a great depth of flavor.
Posted on 11/1/15 at 1:58 pm to unclebuck504
Interesting. It might be worth trying. You can always make a second roux with pork or bacon fat if it comes out too strong.
Posted on 11/1/15 at 2:03 pm to CajunPhil
I'll try it this week. I'll just make another roux if it comes out strange. I removed the drip pan from the pit and saved the liquid fat.
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