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re: Anyone use beef tallow when smoking brisket? Update: it’s a winner
Posted on 4/5/21 at 10:26 pm to BiggerBear
Posted on 4/5/21 at 10:26 pm to BiggerBear
It is a little work but I like to use what I have instead of tossing good stuff away. When I need ground meat I buy a brisket and chop it up. Once I weigh it out and make packs of cubed ready to grind 80/20 meat I’ll have some fat left. I’ll make small packs of that and put in the freezer for what ever I may need it for. Oil to cook some dishes is one of those things.
0
Posted on 4/6/21 at 9:06 am to Glock17
quote:
is any brisket fat good?? Like the hard fat that is always cut out... can that render?
I don't do any rendering so I can't help you there. What I can say is there's some of the fat that I won't use in my grind meat. It's the loose, gelatinous fat from the bottom that gets removed during the trim. It's kinda squishy if you know what I mean.
Posted on 4/6/21 at 9:44 am to BiggerBear
quote:
Y'all like work. And this is coming from someone who makes their own charcoal.
You mean to tell me you will spend all that time and effort turning wood into charcoal but you think throwing fat into the oven for 6 hours is too strenuous for you? You sound like a 400lb diet coke drinker.
Posted on 4/7/21 at 8:55 pm to Epic Cajun
quote:
Hopefully not, because I did too
Me 3, and my next brisket will be made with tallow.
Posted on 4/8/21 at 10:16 am to 632627
When I trim a brisket, I take all of the trimmings and run it through my meat grinder. I then put it in a stock pot over medium heat for about an hour. Strain out the bits and it is 100% beef tallow. I use it for just about anything that needs a little oil.
Posted on 4/8/21 at 10:41 am to Glock17
quote:
Anyone use beef tallow when smoking brisket? by Glock17
LINK
I came across this video and it seems like it'd be something cool to try.
This should also be a wake up call to people who doubt the steak quality produced by using the sous vide method.
One of the reasons sous vide produces such a quality steak is that it is cooked in its own beef tallow. When you primarily grill it, the tallow drops onto the coals or gas burners.
Posted on 4/8/21 at 4:10 pm to Willie Stroker
Paging SixthandBarone
FWIW I agree with the sous vide technique, my favorite cut with it is tri tip though, it really does something there. I have and would still sous vide a ribeye.
FWIW I agree with the sous vide technique, my favorite cut with it is tri tip though, it really does something there. I have and would still sous vide a ribeye.
This post was edited on 4/8/21 at 4:14 pm
Posted on 4/8/21 at 4:17 pm to ThreeBonesCater
Yes, seems to be the new hot thing since that video. It does work.
Posted on 4/8/21 at 7:42 pm to Dam Guide
I love all the YouTube bbq guys, but I think the mad scientist is the best..... probably by far.
Posted on 4/9/21 at 8:00 am to Glock17
I buy tallow and save the hard fat to grind in my burgers.
Posted on 4/9/21 at 8:19 am to Glock17
Use it to fry French fries. It’s what McDonalds used until the 90’s and until then they were the best fries around. Much better than duck fat I believe.
Posted on 4/9/21 at 11:32 am to Swine Spectator
quote:
I buy tallow and save the hard fat to grind in my burgers.
Just grind a brisket next time. Has all the beef fat you would ever need.
Posted on 4/9/21 at 11:33 am to 632627
quote:
I love all the YouTube bbq guys, but I think the mad scientist is the best..... probably by far.
Chud is my favorite. But Mad Scientist is legit too.
Posted on 4/9/21 at 2:11 pm to BiggerBear
Ok If I make my own where do I store it? and is a old tupperware a good container? Like my bacon grease in the fridge?
On to that bucket of Tallow? how long will that last? and do you store that in the fridge?
It will spoil right?
On to that bucket of Tallow? how long will that last? and do you store that in the fridge?
It will spoil right?
Posted on 4/9/21 at 2:17 pm to TTU97NI
I render the fat, strain through cheesecloth into sterilized mason jars and freeze them. Pull them out of the freezer as needed.
Posted on 4/9/21 at 3:32 pm to Glock17
I worked at a very popular chain bbq restaurant for a couple of years just before I moved into education.
We didn't trim our briskets, only seasoned with salt & pepper, & smoked with hickory for 12 hours or until they presented a couple of physical cues that they were "done".
They were wrapped in plastic food film and stored in a CVAP holding cabinet set to 165°F 45% humidity, until ready for service.
As you might imagine, there was a tremendous amount of moisture that purged from the briskets as the sat in the warming cabinet.
Occasionally, I would collect the liquid that accumulated in the food film & take it home to use in recipes.
One day, I suggested injecting it back into the other briskets before cooking, but my boss dismissed my idea with a "we're not cooking competition bbq."
Missed opportunity IMO.
We didn't trim our briskets, only seasoned with salt & pepper, & smoked with hickory for 12 hours or until they presented a couple of physical cues that they were "done".
They were wrapped in plastic food film and stored in a CVAP holding cabinet set to 165°F 45% humidity, until ready for service.
As you might imagine, there was a tremendous amount of moisture that purged from the briskets as the sat in the warming cabinet.
Occasionally, I would collect the liquid that accumulated in the food film & take it home to use in recipes.
One day, I suggested injecting it back into the other briskets before cooking, but my boss dismissed my idea with a "we're not cooking competition bbq."
Missed opportunity IMO.
Posted on 4/10/21 at 4:50 pm to BigDropper
Rendered down trimmings in a Dutch oven on the firebox, strained through a cheese cloth and about to give this a go:
Posted on 4/10/21 at 5:26 pm to weskarl
Report back. I’m doing a brisket for friends around the end of the month and was kicking this idea around.
Posted on 4/14/21 at 12:44 am to RedHawk
Thanks for the idea of running through my grinder first. I usually just chopped up the fat after braking down my brisket but grinding sped up the rendering quite a bit. Simple idea...just never thought about it. Took about 1.5hrs for this batch.
Posted on 4/14/21 at 8:24 am to NOLAGT
quote:
Thanks for the idea of running through my grinder first. I usually just chopped up the fat after braking down my brisket but grinding sped up the rendering quite a bit. Simple idea...just never thought about it. Took about 1.5hrs for this batch.
What I did was cut in about 1" cubes, and used an immersion blender on it once enough liquid had been released. It worked well, and I kept the leftover bits. Not sure what to do with them, they have a texture similar to breadcrumbs so I'm thinking they might be good for a crust for something air fried or oven baked.
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