I'm curious what folks do to capture the rendered fat from cooks. My pit does have a grease drain, but I was thinking of just placing some aluminum pans underneath the racks to capture that greasy, rendered, beautiful gold tallow.
Anyone else do this, or is there a concern of affecting the convection in the pit? Asking because I saw a technique of tallow on butcher paper prior to wrapping brisket that I want to try. What better tallow than the drippings from the very briskets being smoked?
24x48 Bell Fab offset, 3/8" steel.
Thanks!
Anyone else do this, or is there a concern of affecting the convection in the pit? Asking because I saw a technique of tallow on butcher paper prior to wrapping brisket that I want to try. What better tallow than the drippings from the very briskets being smoked?
24x48 Bell Fab offset, 3/8" steel.
Thanks!