Which fat on brisket to keep for making tallow?

[Baconyoulikeapig]

It's my understanding that the best fat for rendering down is the deckle. I'm not entirely sure but I think the deckle is the fat on the point opposite of the fat cap side?

Can any of the fat cap trimmings be used to render as well?

 

[bregent]

I keep it all including the cap - I could be wrong, but as far as I know, whatever renders down easily is good for tallow.

Tallow

I usually save the fat trimmings from my briskets which can be several lbs or more from each large packer. I use some of the fat in sausage but usually have a lot left over that I freeze. I decided to make some tallow with what I had frozen. I started with 8 lbs of fat and ran it...

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