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Anyone use beef tallow when smoking brisket? Update: it’s a winner
Posted on 4/5/21 at 9:58 am
Posted on 4/5/21 at 9:58 am
LINK
I came across this video and it seems like it'd be something cool to try. I saw where whole foods sells tallow for a good bit cheaper than the amazon stuff they were discussing in the video. I might give it a run this weekend
I came across this video and it seems like it'd be something cool to try. I saw where whole foods sells tallow for a good bit cheaper than the amazon stuff they were discussing in the video. I might give it a run this weekend
This post was edited on 4/26/21 at 8:55 am
10
Posted on 4/5/21 at 11:17 am to Glock17
Interesting I will try this next time. Thanks for the link 
Posted on 4/5/21 at 12:16 pm to Glock17
Is bad that I knew the exact video before I clicked the link
Posted on 4/5/21 at 12:37 pm to Rouge
quote:Hopefully not, because I did too
Is bad that I knew the exact video before I clicked the link
Posted on 4/5/21 at 12:41 pm to Epic Cajun
I've watched a few of his videos over the years. He seems to know what he's talking about
Posted on 4/5/21 at 12:45 pm to Glock17
Don’t buy it. Make it yourself. It’s easy and cheap. Most places will either charge you 10c per pound or just give it to you.
Posted on 4/5/21 at 12:51 pm to Midget Death Squad
quote:
Don’t buy it. Make it yourself. It’s easy and cheap. Most places will either charge you 10c per pound or just give it to you.
I've read that as well.... is it basically just rendered down trimmings? With as much as I usually have to trim, there's probably plenty to render down
Posted on 4/5/21 at 1:33 pm to Glock17
Interesting. I've watched most of his videos but must have missed this one. I have some beef trimmings I've been saving to make my own tallow sometime soon - may do this method next time I make a brisket.
Posted on 4/5/21 at 2:08 pm to Glock17
It’s not just Aaron Franklin’s secret. Using fat to contain moisture and get a little crunch is used on more than just brisket. One thing I will say about Texas restaurants is they are way more open when it comes to showing/teaching their cooking processes compared to here.
Posted on 4/5/21 at 2:22 pm to Glock17
Yep just take the fat trimmings and put them in a cold pot. Put temp low on simmer and let it render. I start with the lid on so it gets good and melty but take the lid off so the moisture can evaporate. I save my brisket trimmings when I cut them up for ground meat and use that to make tallow to cook dishes with or add back into lean meat I grind.
Posted on 4/5/21 at 2:24 pm to ruger35
I mean, it seeems like it'd be hard to make it worse buy adding it in a the wrap. More fat/moisture would seem to equal more flavor to me,
Posted on 4/5/21 at 2:37 pm to NOLAGT
quote:
Yep just take the fat trimmings and put them in a cold pot. Put temp low on simmer and let it render. I start with the lid on so it gets good and melty but take the lid off so the moisture can evaporate. I save my brisket trimmings when I cut them up for ground meat and use that to make tallow to cook dishes with or add back into lean meat I grind.
How long does it usually take for the fat to render down good?
Posted on 4/5/21 at 3:06 pm to Glock17
I was going to follow this video or this video.
Essentially either low and slow in the oven (~225F for 5 or so hours depending on the amount). Or medium heat over a burner with a little water to prevent any scorching and constant stirring for 45 minutes to an hour. Similar to a roux or crackling. Important to do a fine strain at the end to remove any impurities for a longer shelf life and non-acrid taste. Either through a coffee filter or cheesecloth if you have one.
Essentially either low and slow in the oven (~225F for 5 or so hours depending on the amount). Or medium heat over a burner with a little water to prevent any scorching and constant stirring for 45 minutes to an hour. Similar to a roux or crackling. Important to do a fine strain at the end to remove any impurities for a longer shelf life and non-acrid taste. Either through a coffee filter or cheesecloth if you have one.
This post was edited on 4/5/21 at 4:13 pm
Posted on 4/5/21 at 4:20 pm to Glock17
It take a little bit of time...id say hour or 3 depending how big/much there is. The fat will shrink and brown like crackling and once you cook it all out it will stop bubbling. Get some cheese cloth to strain it through.
I do low and slow on the stove top I guess. I don't add water...I leave the lid on so it keeps some water content until it gets going good. I do stir it but not constant.
I do low and slow on the stove top I guess. I don't add water...I leave the lid on so it keeps some water content until it gets going good. I do stir it but not constant.
This post was edited on 4/5/21 at 4:26 pm
Posted on 4/5/21 at 4:27 pm to Glock17
quote:
How long does it usually take for the fat to render down good?
My 7 quart Dutch took about 6-8 hours. It really depends how much you are rendering. Work it slow and low, and stir every couple of hours to check. Once the fat becomes crispy chunks you are done. Salt them up and eat them; it’s actually quite tasty. I gave to my dogs.
Tallow is great for searing steaks. Has a high smoke point, and it adds nice rich flavor. I use it to brown most of my meats.
Posted on 4/5/21 at 5:35 pm to Glock17
I do
I just started
I just started
This post was edited on 4/5/21 at 5:37 pm
Posted on 4/5/21 at 5:39 pm to Glock17
Maybe I do...maybe I don't
Posted on 4/5/21 at 6:24 pm to GeauxTigers0107
One more question... is any brisket fat good?? Like the hard fat that is always cut out... can that render?
Posted on 4/5/21 at 7:24 pm to Glock17
I only toss the darker discolored fat/meat off the edge or if I see any silver skin. I use that hard fat to render or grind, I don’t pick through any of it. I have ground a whole brisket once but it wound up too fatty so now I cut it apart and weigh it out.
This post was edited on 4/5/21 at 7:28 pm
Posted on 4/5/21 at 9:51 pm to NOLAGT
Y'all like work. And this is coming from someone who makes their own charcoal.
Bucket of tallow on Amazon
Bucket of tallow on Amazon
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