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Father’s Day brisket.

Firemedic76

Smoke Blower
96
66
Joined May 27, 2019
12lb’er got the smoke rollin at 8. Gonna cook it in the 275-300F range and rendering down the trimmed fat to put on the butcher paper when wrapping for an experiment. Hopefully it’ll be done by 6 to share with some friends.

note to self. Keep an eye on the smoker. I apparently didn’t shut the door all the way so the extra oxygen basically ignited the wood chunks and I came back out to a cloud of smoke. Torched one of my probes but the brisket seems to be ok. Luckily it’s such a long cookthe extra heat just helped to set the bark. Lol. Always an adventure.

5hrs in and wrapped. Brushed the brisket and the paper with the rendered fat trimmings.

welp 4hrs later and IT is anywhere from 205-210 depending on the probe placement and it probes smooth in various places so I pulled it and gonna give her a 2hr rest before I slice it up.


freakin whoa. I finally did it. Got my money shot with the point/flat oozing juice. And this beef tallow was a game changer, not only basting the brisket and paper with it but then dipping pieces into the pool in the butcher paper. Holy smokes. It gave such a fuller mouth flavor
 

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kilo charlie

Master of the Pit
1,356
1,199
Joined Sep 25, 2017
You might nor be able to render that down in the smoker as fast as you'd like.. if all else fails you can put it in a crock pot on high and keep and eye on it. Don't be afraid to strain it through some cheesecloth or similar to remove the bits that will never render.
 

JLeonard

Master of the Pit
SMF Premier Member
3,047
2,134
Joined Apr 17, 2020
man that is a full smoker. Bet gonna be some good eating when its done.
Jim
 

Firemedic76

Smoke Blower
96
66
Joined May 27, 2019
You might nor be able to render that down in the smoker as fast as you'd like.. if all else fails you can put it in a crock pot on high and keep and eye on it. Don't be afraid to strain it through some cheesecloth or similar to remove the bits that will never render.
ok good to know. My first go at trying to render this down. I looked for beef tallow but without ordering it couldn’t find any and I’ve seen some you tubers do this instead. I only saved the really soft pillowy fat in hopes it’ll render faster but if it’s not at least rendering down by the wrap time I’ll put it in a crock pot like u suggested.
 

Firemedic76

Smoke Blower
96
66
Joined May 27, 2019
file:///var/mobile/Library/SMS/Attachments/fd/13/1536BEB0-BB2B-4D9B-900C-716DBD8459CA/IMG_0070.MOV
 

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