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re: Pellet smoker brisket - fat down or up?
Posted on 6/16/23 at 9:40 pm to hugo
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
3
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 10:20 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?
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