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Pellet smoker brisket - fat down or up?
Posted on 6/16/23 at 9:19 pm
Posted on 6/16/23 at 9:19 pm
Fat side down or up on a pellet smoker?
You don’t have to shield it from heat because it’s a pellet smoker so which side goes up?
For rendering the trimmings into tallow do you put them in the smoker covered or uncovered? How long?
You don’t have to shield it from heat because it’s a pellet smoker so which side goes up?
For rendering the trimmings into tallow do you put them in the smoker covered or uncovered? How long?
This post was edited on 6/17/23 at 5:45 pm
6
Posted on 6/16/23 at 9:23 pm to Richard Grayson
Make beef tallow
Posted on 6/16/23 at 9:25 pm to hugo
quote:
Make beef tallow
This. Plus dog treats.
Posted on 6/16/23 at 9:32 pm to Richard Grayson
Beef tallow or fat for deer meat hot dogs
Posted on 6/16/23 at 9:40 pm to hugo
quote:
Make beef tallow
How do I do that?
ETA: Internet says 3/4 cup water and 3lbs of trimmings slow and low in a stock pot for a couple hours then strain through cheese cloth into mason jar
This post was edited on 6/16/23 at 10:16 pm
Posted on 6/16/23 at 10:17 pm to Richard Grayson
quote:
How do I do that?
When I use my offset I put the trimmings in a 1/4 size disposable aluminum tray and put it about 6-8” in front of the brisket to help block some of the heat coming straight from the firebox. I have watched some YouTube videos where guys have used wood splits or bricks to do the same thing. Once I am ready to wrap I add a couple spoonfuls on the paper and drain the rest off. Works great and don’t have to worry about cleaning another pot or have your SO complain about you smoking up the kitchen rendering it on the stove.
Posted on 6/16/23 at 10:18 pm to Richard Grayson
Put all of the fat trim in a foil pan in your smoker while you smoke your brisket. Cut large bits down to no bigger than 2inch chunks. When fat renders, put a paper towel over a jar and pour the tallow into the jar through the paper towel so that it filters the little bits out.
Repeat several times.
It will stay good in your fridge for at least 6mo.
Repeat several times.
It will stay good in your fridge for at least 6mo.
Posted on 6/16/23 at 10:19 pm to Richard Grayson
Grind it…it’s great for burgers.
This post was edited on 6/16/23 at 10:19 pm
Posted on 6/16/23 at 10:20 pm to Richard Grayson
quote:
ETA: Internet says 3/4 cup water and 3lbs of trimmings slow and low in a stock pot for a couple hours then strain through cheese cloth into mason jar
I mean, I guess you can do that, but you are already running your smoker right? Why not infuse your tallow with smoke flavor?
Posted on 6/16/23 at 10:22 pm to Richard Grayson
I put mine in a crock pot and render it down for about 16-20 hours. Strain it and put in a mason jar. Here's the ticket though. Only fill the jar a little over half way. Then put about enough water so that it's about 3/4" from the rim. Put a lid on and screw it on, then put it in the fridge upside down for about 8 hours. What happens is that the water and impurities are heavier than the oil so the oil floats to the top. You flip it over and dump out the water and you have pure rendered beef fat.
Posted on 6/16/23 at 10:24 pm to LSU Jonno
I’ll do the foil pan in the smoker technique. Covered or uncovered
Posted on 6/17/23 at 5:45 pm to Richard Grayson
Bump for advice
Posted on 6/17/23 at 6:06 pm to Richard Grayson
For brisket, fat side down for a bit of extra protection.
Posted on 6/17/23 at 6:12 pm to t00f
Thanks. Do you wrap? I’ve never done a brisket. Done plenty of ribs and chickens and turkeys and pork shoulders. I never wrap pork shoulders anymore. I like the bark and taste better unwrapped.
For this smoke I got a whole brisket, separated the point and flat, and plan to smoke the flat like normal but make the point into burnt ends. I’ve done poor man’s burnt ends plenty so I have that part down but I don’t want to mess up the flat.
The flat is about 10lbs after trimming and separating the point. So 225 for 12 hours on until done?
For this smoke I got a whole brisket, separated the point and flat, and plan to smoke the flat like normal but make the point into burnt ends. I’ve done poor man’s burnt ends plenty so I have that part down but I don’t want to mess up the flat.
The flat is about 10lbs after trimming and separating the point. So 225 for 12 hours on until done?
This post was edited on 6/17/23 at 6:14 pm
Posted on 6/17/23 at 6:14 pm to Richard Grayson
I use to wrap, now I use Chud’s boat method with tallow.
Wrapping is good though, wrap at 165 with tallow.
Nothing wrong with separating them, especially if you plan on burnt ends
Wrapping is good though, wrap at 165 with tallow.
Nothing wrong with separating them, especially if you plan on burnt ends
Posted on 6/17/23 at 6:17 pm to t00f
quote:
wrap at 165 with tallow.
I can do that. Do you render the tallow on the smoker? If so, covered or uncovered?
Thanks very much
I’ll post some picks when I’m done This post was edited on 6/17/23 at 6:18 pm
Posted on 6/17/23 at 6:22 pm to Richard Grayson
Yep, that is when todo it. Uncovered , cheese cloth helps.
Posted on 6/17/23 at 11:07 pm to Richard Grayson
I cook mine on the second shelf with tin pan below at 200 until it’s 160 or bark is set than raise it to 260 to finish. I then place wrapped with tallow in warming oven for 12 hours. Best brisket I have ever made. Just started doing this. I use Goldee BBQ brisket rub.
This post was edited on 6/17/23 at 11:08 pm
Posted on 6/17/23 at 11:19 pm to RockyMtnTigerWDE
quote:
I cook mine on the second shelf with tin pan below at 200 until it’s 160 or bark is set
I’ve got mine about the same height as the second shelf would be. It’s on a rack set on top an empty foil pan to catch the drippings.
I’m just going to let it roll overnight at 220. No wrapping. No peaking. I’ll check it at the 8 hour mark.
Posted on 6/17/23 at 11:30 pm to Richard Grayson
quote:
Pellet smoker brisket
quote:
it’s a pellet smoker
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