First time making brisket, how should I go about rendering all this fat?
First time making brisket, how should I go about rendering all this fat?
by HourOpening6942
27 Comments
rgbkng
If your smoking your brisket smoke the fat right next to it in that pan. Then take the rendered tallow and put over brisket if you wrapnif not then stain it through a fine mesh sieve and place in jars and use for eggs
averageredditor60666
Stick it in the oven at 250
IShouldaDownVotedYa
Smoke it for about 3 hours along side the brisket then pour some of the tallow over it as you wrap it with foil or butcher paper.
PizzaBear109
Put it in a saucepan on low heat with a splash of water and let it go for a few hours
kombustive
If you don’t have a grinder, put it in the freezer for half an hour or 45 minutes and chop it up to 1/4″ bits and heat at medium until the crackling stops and the bits start to get color. Strain and cool it and remove the separated jelly or liquid. You can melt that down and heat until crackling stops and cool again if you want it more clear/white.
If you have an instant pot, cook the fat on high pressure for an hour with natural release, then strain and cool as above. You’ll need the 2nd moisture reduction/clarification round as well. You can do this on the saute function with the lid off.
kovan11
That’s a lot of trim. Hope your brisket wasn’t over trimmed. Likely not, but always a concern. Cut and 4 oz. (115 grams) chunks of it and freeze it. When you use it, render it at med. low to medium heat, then use like you would butter. You can take it to a higher heat but the smoke point (which if you hit will add bitter notes to what you are cooking) will start to show through. If you want to use it at a higher heat, cut it with canola or grape seed oil. The tallow (beef fat) will add body and earthiness to whatever you cook in it.
Aggies999
Slow cooker, and then strain through a very fine mesh strainer
shockandale
It is good stuff, don’t throw it away. Freeze it until you have time to render it properly.
djferguson3
This makes me wonder if I should be saving the fat I drain off when I brown ground beef. Isn’t that tallow as well?
Longjumping_Local910
Got a crock pot? Works perfectly every time.
PristineSummer4813
Instapot, no joke
Bbqandjams75
I chop it up and render it right along with the brisket
Primary_Excuse_7183
I put it in a cast iron skillet and put it on the smoker. When i pull the brisket to wrap i transfer the rendered fat into a mason jar then pour over the brisket before wrapping, and again when the brisket is done and rested.
dquint87
Just add seasoning and throw next to the brisket in the pit
BillWeld
Grind or chop and bake with a little water to keep everything from burning until a little liquid fat has rendered. Uncover. Stir occasionally. Cook till the cracklings are golden brown. Serve cracklings with salt and pepper.
Crazy_names
Grind or cut as small as you have patience for. Try to remove as much meat (muscle) as possible, but a little won’t hurt.
Put in the crock-pot on warm for 12-24 hours with a cup of water. Depends on how much patience you have. The water is optional but helps keep it from “browning” in the initial few hours of rendering. Some people will add a tsp of salt or 2 but thatbis also optional. If it browns it will have a more meaty smell later when you cook with it.
Notice I said on WARM. Not on low. You want a nice slow render and overheating causes more meaty smells.
Pour through a seive into a bowl and separate out the big chunks. These make good additions to dog food if you want to give your goodest boys an extra treat. I like a bowl that has a shallower bottom. Put in the fridge until hard.
Remove from fridge and push on the sides of the tallow. There should be a layer of gelatinous gunk on the bottom. Scrape that off and toss or add to dog food. You should have a chunk of white/yellow tallow. Remelt and pour through cheese cloth into a more long term storage like a mason jar. I dont recommend plastic because it may melt when you add the re-warmed tallow.
Then use like you would butter for cooking steaks, eggs, fish, almost anything. Gague the taste as to what you put it in. Very pure, low flavor can be used on almost anything. Sometimes it just comes out tasting “beefy.” It depends on the heat, the meat, and other factors.
Le
treesmith1
Rendered fat is nice to have around, but If I had that much trim I would make a batch of all beef sausages.
Rex_Lee
Man I’ve been smoking briskets for 20 plus years and I don’t understand why so many people trim it so heavily. It’s so much better when it’s lightly trimmed with mainly just the deckle fat removed
ceral_killer
Bake it low in the oven and strain it then use it when you wrap your brisket in butcher paper.
static-klingon
I thought those were chicken wings at first
snoopsdream
I use it as a heat shield closest to the heat source and just render in the smoker
SquishyBell
Dice it as small as you can get it, and put it in the oven at 250 for a couple hours. It’ll smell up the house, though.
macman7356
Chop it up and put in a crockpot
Bearspoole
I throw all the fat in a cast iron and throw it on the smoker while the brisket is smoking. I’ll let it sit anywhere from 4-8 hours. Honestly I forget about it often
Salukis97
Just put it in the smoker along with your brisket. Simple as that.
Beekeeper907
Poke a bunch of little holes in the aluminum pan, put it on top of the brisket and let the fat render and baste the meat!
Downunder818
Put it in a stock pot and fill part way with water. The fat will render, before the water will boil.
Let it boil off the water. Once steam is no longer coming off the top, you have rendered fat.
Strain it. Depending on what you want to do, you could pour it into one container or an ice cube tray. If pouring into glass, temper the glass with warm water first.
27 Comments
If your smoking your brisket smoke the fat right next to it in that pan. Then take the rendered tallow and put over brisket if you wrapnif not then stain it through a fine mesh sieve and place in jars and use for eggs
Stick it in the oven at 250
Smoke it for about 3 hours along side the brisket then pour some of the tallow over it as you wrap it with foil or butcher paper.
Put it in a saucepan on low heat with a splash of water and let it go for a few hours
If you don’t have a grinder, put it in the freezer for half an hour or 45 minutes and chop it up to 1/4″ bits and heat at medium until the crackling stops and the bits start to get color. Strain and cool it and remove the separated jelly or liquid. You can melt that down and heat until crackling stops and cool again if you want it more clear/white.
If you have an instant pot, cook the fat on high pressure for an hour with natural release, then strain and cool as above. You’ll need the 2nd moisture reduction/clarification round as well. You can do this on the saute function with the lid off.
That’s a lot of trim. Hope your brisket wasn’t over trimmed. Likely not, but always a concern. Cut and 4 oz. (115 grams) chunks of it and freeze it. When you use it, render it at med. low to medium heat, then use like you would butter. You can take it to a higher heat but the smoke point (which if you hit will add bitter notes to what you are cooking) will start to show through. If you want to use it at a higher heat, cut it with canola or grape seed oil. The tallow (beef fat) will add body and earthiness to whatever you cook in it.
Slow cooker, and then strain through a very fine mesh strainer
It is good stuff, don’t throw it away. Freeze it until you have time to render it properly.
This makes me wonder if I should be saving the fat I drain off when I brown ground beef. Isn’t that tallow as well?
Got a crock pot? Works perfectly every time.
Instapot, no joke
I chop it up and render it right along with the brisket
I put it in a cast iron skillet and put it on the smoker. When i pull the brisket to wrap i transfer the rendered fat into a mason jar then pour over the brisket before wrapping, and again when the brisket is done and rested.
Just add seasoning and throw next to the brisket in the pit
Grind or chop and bake with a little water to keep everything from burning until a little liquid fat has rendered. Uncover. Stir occasionally. Cook till the cracklings are golden brown. Serve cracklings with salt and pepper.
Grind or cut as small as you have patience for. Try to remove as much meat (muscle) as possible, but a little won’t hurt.
Put in the crock-pot on warm for 12-24 hours with a cup of water. Depends on how much patience you have. The water is optional but helps keep it from “browning” in the initial few hours of rendering. Some people will add a tsp of salt or 2 but thatbis also optional. If it browns it will have a more meaty smell later when you cook with it.
Notice I said on WARM. Not on low. You want a nice slow render and overheating causes more meaty smells.
Pour through a seive into a bowl and separate out the big chunks. These make good additions to dog food if you want to give your goodest boys an extra treat. I like a bowl that has a shallower bottom. Put in the fridge until hard.
Remove from fridge and push on the sides of the tallow. There should be a layer of gelatinous gunk on the bottom. Scrape that off and toss or add to dog food. You should have a chunk of white/yellow tallow. Remelt and pour through cheese cloth into a more long term storage like a mason jar. I dont recommend plastic because it may melt when you add the re-warmed tallow.
Then use like you would butter for cooking steaks, eggs, fish, almost anything. Gague the taste as to what you put it in. Very pure, low flavor can be used on almost anything. Sometimes it just comes out tasting “beefy.” It depends on the heat, the meat, and other factors.
Le
Rendered fat is nice to have around, but If I had that much trim I would make a batch of all beef sausages.
Man I’ve been smoking briskets for 20 plus years and I don’t understand why so many people trim it so heavily. It’s so much better when it’s lightly trimmed with mainly just the deckle fat removed
Bake it low in the oven and strain it then use it when you wrap your brisket in butcher paper.
I thought those were chicken wings at first
I use it as a heat shield closest to the heat source and just render in the smoker
Dice it as small as you can get it, and put it in the oven at 250 for a couple hours. It’ll smell up the house, though.
Chop it up and put in a crockpot
I throw all the fat in a cast iron and throw it on the smoker while the brisket is smoking. I’ll let it sit anywhere from 4-8 hours. Honestly I forget about it often
Just put it in the smoker along with your brisket. Simple as that.
Poke a bunch of little holes in the aluminum pan, put it on top of the brisket and let the fat render and baste the meat!
Put it in a stock pot and fill part way with water. The fat will render, before the water will boil.
Let it boil off the water. Once steam is no longer coming off the top, you have rendered fat.
Strain it. Depending on what you want to do, you could pour it into one container or an ice cube tray. If pouring into glass, temper the glass with warm water first.