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Beef brisket, cracklins and tallow
Posted on 4/15/21 at 11:00 pm
Posted on 4/15/21 at 11:00 pm
This is my first time not throwing away the brisket trimmings. I will never throw them away again. I can't believe I've been doing it wrong for so long.
6
Posted on 4/15/21 at 11:49 pm to nateslu1
Yep 
Grind a brisket...use the tallow to make the roux...and make meatball stew.
Grind a brisket...use the tallow to make the roux...and make meatball stew.
Posted on 4/16/21 at 8:24 am to nateslu1
You made cracklin from brisket fat? I’m gonna need some more info on this.
This post was edited on 4/16/21 at 8:25 am
Posted on 4/16/21 at 8:27 am to SUB
If he's referencing what I think he is. Take your brisket trimmings (fat and meat bits) and cube/dice them up (depending on what you want). Throw them in a pan and throw that on your smoker while the brisket cooks. Fat will render down and meat bits will turn into little delectable treats. Real tasty if you use those bits in vegetables.
I like to cut up a head of cauliflower, put a little tallow and some of those meat bits in there. Toss in a little seasoning (SPG) and throw on the smoker until done. So damn good.
I like to cut up a head of cauliflower, put a little tallow and some of those meat bits in there. Toss in a little seasoning (SPG) and throw on the smoker until done. So damn good.
Posted on 4/16/21 at 9:02 am to gonecoastal
I just don't usually have much or any meat on the fat that I trim off the cap usually. I don't see how this would work unless you trimmed ALL the fat off, which is something I won't do when smoking a brisket.
What am I missing?
What am I missing?
Posted on 4/16/21 at 9:45 am to SUB
I suspect it just depends on how aggressively you trim. I trim aggressively for even shape and will use trimmings for tallow/ground/stew meat. Nothing goes to waste.
ETA:
Here is a picture of one of my fully trimmed briskets with a little smoke on it already...
ETA:
Here is a picture of one of my fully trimmed briskets with a little smoke on it already...
This post was edited on 4/16/21 at 9:47 am
Posted on 4/16/21 at 9:55 am to nateslu1
Did this yesterday for the first time as well. The only issue I had is that by time the brisket fat was fully rendered into tallow, the few meat bits were basically burnt. Making tallow and making cracklins are two different objectives and definitely different from pork cracklins as they don't have skin. If you want to make beef crackling you'll need to stop a little early and sacrifice some of the potential tallow.
Either way I'll continue doing it in the future, just didn't want people to start thinking beef cracklings were on the same level as pork cracklins.
Either way I'll continue doing it in the future, just didn't want people to start thinking beef cracklings were on the same level as pork cracklins.
Posted on 4/16/21 at 10:21 am to gonecoastal
As far as tallow goes...how do people store it and what do you typically use it for when cooking? Browning things? Substitute for veg oil?
That is a damn nice looking pit. Is it a propane tank?
That is a damn nice looking pit. Is it a propane tank?
This post was edited on 4/16/21 at 10:24 am
Posted on 4/16/21 at 11:08 am to nateslu1
Since this looks like the weekly brisket thread I will ask this here instead of making a new thread. I put a full packer on last night and also used the tallow. This brisket is supposed to be for a party tonight but is cooking a little faster than i anticipated. I have left briskets and butts resting in an ice chest for 3-4 hrs with no problem.
Does anyone think they can go 6-7 or will I need to plan on reheating? I have reduced the temp on my pit and haven't pulled yet so I am hoping I can reduce that rest time a bit.
Does anyone think they can go 6-7 or will I need to plan on reheating? I have reduced the temp on my pit and haven't pulled yet so I am hoping I can reduce that rest time a bit.
Posted on 4/16/21 at 11:28 am to Whatafrekinchessiebr
quote:
Does anyone think they can go 6-7 or will I need to plan on reheating?
It should be fine. Check to see how the temp of the meat feels an hour before you want to serve. You could warm in the oven if you want it to get it warmer.
Posted on 4/16/21 at 2:05 pm to SUB
There was a vid I watched with that science bbq guy and he said at min rest a brisket 2hrs if possible....longer the better. Said serving temps of like 145 was a target. So I would wrap it up put it in a cooler with towels around it and take and jab a thermometer in it. Take a peek every now and then.
Yep, this has been my experience too. I usually am just cooking it for the tallow not to try and eat it after.
quote:
The only issue I had is that by time the brisket fat was fully rendered into tallow, the few meat bits were basically burnt. Making tallow and making cracklins are two different objectives and definitely different from pork cracklins as they don't have skin. If you want to make beef crackling you'll need to stop a little early and sacrifice some of the potential tallow.
Yep, this has been my experience too. I usually am just cooking it for the tallow not to try and eat it after.
This post was edited on 4/16/21 at 2:07 pm
Posted on 4/16/21 at 2:31 pm to nateslu1
I always do this. You can use the tallow as a butter replacement for baking. I use it for searing steaks, and a whole lot of other applications. Butter still has its place.
As far as the cracklings go, I make it all in an old pot so some do get burned, but it’s not the goal, the tallow is.
I’ll grind up a brisket about once a month. Make jerky out of one, smoke one every couple of months.
Now don’t got buying them and running the price up on me.
As far as the cracklings go, I make it all in an old pot so some do get burned, but it’s not the goal, the tallow is.
I’ll grind up a brisket about once a month. Make jerky out of one, smoke one every couple of months.
Now don’t got buying them and running the price up on me.
Posted on 4/16/21 at 3:01 pm to Junky
quote:
Make jerky out of one
How does the jerky compare to some made with eye of round?
Posted on 4/16/21 at 6:05 pm to nateslu1
Is this the weekly grilling/smoking thread? I'm about an hour from throwing this big son of a bitch in the smoker for the long night.
Posted on 4/16/21 at 6:43 pm to gonecoastal
quote:
If he's referencing what I think he is. Take your brisket trimmings (fat and meat bits) and cube/dice them up (depending on what you want). Throw them in a pan and throw that on your smoker while the brisket cooks. Fat will render down and meat bits will turn into little delectable treats. Real tasty if you use those bits in vegetables.
This is exactly what I was referring to. Yes, the goal is definitely making tallow but if you don't find something useful to do with these tasty morsels, then you're missing out imo. I salted them after the fat had rendered out and let them cool a bit. They were damn good.
Posted on 4/19/21 at 7:41 am to SUB
Thanks! It's actually made from 24" pipe. Bison Smokers out of Forney, TX.
They're making some great smokers! I recently got to see one of their 1000 gallons at a local restaurant. Great work! The pitmaster said temperature difference of around 5 degrees from one side to the other. Here is a shot of that one...
ETA: The 1000 gallon is from an old propane tank
They're making some great smokers! I recently got to see one of their 1000 gallons at a local restaurant. Great work! The pitmaster said temperature difference of around 5 degrees from one side to the other. Here is a shot of that one...
ETA: The 1000 gallon is from an old propane tank
This post was edited on 4/19/21 at 7:43 am
Posted on 4/19/21 at 8:39 am to gonecoastal
That is badass. It looks like some high school students in their shop class started the Bison Smokers business. Really interesting. Thanks for sharing.
Article from 2019
I can't seem to find a website or any info on how to order from them. How'd you do it?
Article from 2019
I can't seem to find a website or any info on how to order from them. How'd you do it?
This post was edited on 4/19/21 at 8:42 am
Posted on 4/19/21 at 8:53 am to SUB
Yes. Thomas Bailey started building pits with his students in his Ag classes. Bison Smokers is now a separate business that Thomas runs in addition to teaching. He hired several former students to build the pits.
They are building smokers that perform in the same class as the historic makers (Moberg, Evie Maes, etc). The pits I've seen are also works of art; The attention to detail is obvious.
I know of at least one TM Top 25 BBQ joints that is expanding and making the switch to Bison.
They are building smokers that perform in the same class as the historic makers (Moberg, Evie Maes, etc). The pits I've seen are also works of art; The attention to detail is obvious.
I know of at least one TM Top 25 BBQ joints that is expanding and making the switch to Bison.
Posted on 4/19/21 at 3:41 pm to gonecoastal
friend of mine renders his trimmings down and uses the tallow to baste the next brisket he also paints it on thick when he wraps. He makes a damn fine brisket
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