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Started By
Message
re: Anyone use beef tallow when smoking brisket? Update: it’s a winner
Posted on 4/14/21 at 8:57 am to KamaCausey_LSU
Posted on 4/14/21 at 8:57 am to KamaCausey_LSU
I don't have one of those, altho it's on the list lol. The grinding worked well enough for me and how I will do it going forward. As for the leftover tidbits, I always think I should save them but I just don't know for what. Pure beef fat in liquid form is bad enough in my dishes probably...altho I bet better than ultra-processed vegetable oils 
I was thinking about something this morning with this tallow. I wonder if it would be a good or bad idea to spray the brisket down with it as it smokes instead of water. Would have to keep the spray bottle a little warm so it doesn't solidify. Or I could just mop it and not ruin a spray bottle. Anyone have thoughts on that
I was thinking about something this morning with this tallow. I wonder if it would be a good or bad idea to spray the brisket down with it as it smokes instead of water. Would have to keep the spray bottle a little warm so it doesn't solidify. Or I could just mop it and not ruin a spray bottle. Anyone have thoughts on that
This post was edited on 4/14/21 at 9:40 am
2
Posted on 4/14/21 at 10:22 am to NOLAGT
quote:
Anyone have thoughts on that
I think you're over thinking it.
:goesshoppingformopsonamazon:
Posted on 4/14/21 at 10:44 am to GeauxTigers0107
Probably...but I have a big bowl of tallow to play with
Posted on 4/14/21 at 10:57 am to KamaCausey_LSU
quote:
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.
Use them just like you would use bacon bits...on a salad, baked potato, side dishes.
Posted on 4/14/21 at 12:53 pm to sleepytime
Yall taught a ole dog a new trick. I always save fat trimmings off of brisket and butts but never thought of grinding it for easier and faster rendering. Great idea! As far as the crumbs I neveer use the beef crumbs (greemies in Cajun) and sprinkle the bits in the dogy food for a treat instead. The pork gets put on a paper towel to dry/drain for a while then dusted with a bit of cajun seasoning stored in a zip bag they great addition to corn bread or biscuits
Posted on 4/14/21 at 4:05 pm to Captain Ray
quote:
grinding it for easier and faster rendering
Can confirm...probably 1/2 the time it normally took me.
Posted on 4/14/21 at 4:07 pm to NOLAGT
quote:
wonder if it would be a good or bad idea to spray the brisket down with it as it smokes instead of water.
I mean, fat usually equals flavor, so I wouldn’t think it’d hurt. I guess I may be worried about it being a little greasy. I was going to try the tallow when I wrap this last weekend, but with the crap weather I didn’t want to do a long smoke. I’ll probably try it next weekend
Posted on 4/14/21 at 6:12 pm to Glock17
I smoked a brisket flat and added a healthy amount of tallow to the paper wrap after doing one mop of tallow around 140 degrees.
This was by far the best flat I’ve ever smoked.
This was by far the best flat I’ve ever smoked.
This post was edited on 4/14/21 at 8:55 pm
Posted on 4/14/21 at 6:59 pm to Glock17
Yea I wondered about the grease too but I’m thinking it wouldn’t take many mops. Water or like likes would evaporate needing application more often but the tallow might not.
Posted on 4/26/21 at 8:43 am to NOLAGT
Tried the tallow method yesterday. I’ll never do it another way again
He leakin... call the amber lamps
He leakin... call the amber lamps
This post was edited on 4/26/21 at 9:58 am
Posted on 4/26/21 at 8:44 am to Glock17
> 
>Posted on 4/26/21 at 9:29 am to Glock17
quote:
Tried the tallow method yesterday. I’ll never do it another way again
A few months ago I smoked a tri tip “brisket style” and it was a dud.
Tried again last week with tallow and was amazing.
Put me down for “never do it another way again”
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