A tale of three briskets

[sandyut]

I was hankering for a brisket to smoke, and one to grind. All I found was 8-10 lb, and 17-20 lb. the later were all rock hard, while the smaller ones were nice and bendy. So i bought three - one to grind 2 to smoke.

• The one to grind was the 10.5 lb. chosen mostly on thinness of the flat, but ironically it was also the one with the most fat to trim. so it was trimed cut and ground.
• the two 8lb ish briskets are in the smoker. Look good and given their size seem to going quicky.

No pics of the processing and grinding, just one while weighing out burgers.

Here are the before pics of the ones for the smoker

 

[sandyut]

almost forgot - making some tallow from all the fat...the 10lber had about 4lbs of fat. :(

 

[SmokyMose]

Looking good!
What do you use the tallow for?

 

[Motorboat40]

almost forgot - making some tallow from all the fat...the 10lber had about 4lbs of fat. :(

View attachment 440805

What is tallow? Is it like beef stock for making soup?

 

[oldsmokerdude]

Tallow is similar to lard, except made from cow fat (lard is made from pig fat). It's uses are too numerous to list, and while I don't know what Sandyut uses it for, it can be used for frying foods, making soap, making candles, and on and on.

 

[sandyut]

What do you use the tallow for?

I wanted to try it as a cooking oil. but we will see how it goes.

 

[sandyut]

Here are some pics of the finished brisket and plated supper. turned out real good!

 

[ososmokeshack]

Nice work Sandy! I haven't had applesauce in ages. Might have to have some with my next brisket.

 

[GATOR240]

Looks good Sandy, I'll take a plate!

 

[sandyut]

I haven't had applesauce in ages.

them are grits. ;)

 

[ososmokeshack]

them are grits. ;)

Ha! Well that’s embarrassing for me.

 

[Mastercaster]

That looks so good! Briskets drive me crazy. Hopefully, one day I’ll get one right.

 

[sandyut]

That looks so good! Briskets drive me crazy. Hopefully, one day I’ll get one right.

you will. are you doing full packers or just flats? I started with only flats and they were a challenge for sure. FPs seem to be a bit easier for me anyways. I also am a believer in simplicity. these were rubbed, then I fired up the rec tec, probed them, put them on till temp was about where it should be start probing then done. I see you have a RT-680 - on on the 700. I run them at 180 for two hours then 250-275 till done.

 

[SmokyMose]

Ha! Well that’s embarrassing for me.

No worries, I had to look twice, too.

 

[sandyut]

in your defense, they can look similar.

 

[Mastercaster]

you will. are you doing full packers or just flats? I started with only flats and they were a challenge for sure. FPs seem to be a bit easier for me anyways. I also am a believer in simplicity. these were rubbed, then I fired up the rec tec, probed them, put them on till temp was about where it should be start probing then done. I see you have a RT-680 - on on the 700. I run them at 180 for two hours then 250-275 till done.

I always use full packers. I smear with prepared mustard and put a dry rub on. Cook on the RecTec at around 230-240. Sometimes wrap with butcher paper, sometimes don’t. I start probing around 195 until I get smooth pokes. Seems like my flat is always overdone. Not always but often. I keep try, though.