Awesome video Steve. Honestly this is why I subscribed to you all that time ago. You put so much effort into your videos & the viewer gets the benefit. Thank you for the shout out & all the love. Cheers Al
I smoked a brisket in my Weber kettle, and I took my fat trimmings, and I cut them up into an aluminum meatloaf pan. Not a foil pan. Like a cookie sheet type material. I use fire bricks on the charcoal grates to divide the grill into 2 zones. But on the top grate I put the meatloaf pan with the trimmings between the hot side and brisket to help protect it from direct heat as well and to make smoked tallow. I pulled it after like 3 hours when it became chunks frying in oil. I never thought about what I was going to strain it into. So i looked around and opened the fridge for some reason and saw a big pickle jar with one pickle in it. So I ate the pickle, dumped the juice out, and rinsed it, wiped it out, and strained my smoked tallow into it. It gave the tallow a hint of pickle flavor, and it was absolutely delicious! I poured it on my brisket when I wrapped, and I had enough left to make eggs for breakfast like 3 times a week for a month. Those were the best eggs I ever had, and that brisket was damn good too!
Rendering Fat should not be rushed. I get my fat ground from my butcher. I place a metal mesh strainer on top of a stock pot. Fat in strainer, into oven at 225° for approximately 6 hours. Not much the strainer doesn't catch, but I do a second strain through cheese cloth. Very interesting video. Would love to taste tallow with butter. That part of your video was mouthwatering good. Thanks, Chuck from Arizona
This video is very relevant to my interests! :) I've been grinding the tallow and putting it in a pan alongside the brisket. I don't notice an overwhelming smoky flavor, but I do find that it takes more effort to get the liquid properly filtered and cleaned than I like. I'll give the Instant Pot method a try next time. Thanks for a fantastic video!
Oh man first time I looked up something I wanted to know about a process and I found it. First time watcher definitely subscribed! Great video and content here! Lots of great information about a process that would of taken me forever to figure out on my own. The older I get the more i love RUclips and content creator's like yourself! Thanks again for all ur hard work and sharing with the community/world! Also if no one told you today WE APPRECIATE YOU! 😊👩🍳🤗💯
I wish this video would have come to the top of my search results. Had to go through 10 videos of women with fake homestead channels before I found a dude that knows what he is doing and explains it properly.
Steve, Very well done! That had to be a weeks worth of work boiled down (pun intended) to 15 minutes! Looking forward to your next brisket finished with the butter/tallow mixture, to see if it is the holy grail that you have been looking for to get the Franklin brisket taste. Excellent job!
hands down i find sous vide the best cleanest and easiest way to render fat hold your fat at 150 for as long as you can the longer you hold it the better the yield. grinding may speed up the process but it doesnt change the yield, just the time needed to render. its completely hands off set and forget. you can wash the fat in water after if you prefer the flavor that way. and for smoking the fat consider a smoking gun (and products like that) which can bubble smoke through the tallow until its neither under or over smoked. to salt tallow weigh tallow and unsalted butter in desired ration and add 1% salt and mix in a mixer with a creaming paddle no heat needed... heat above 180f makes butter start to separate which is counter productive especially since the process works fine without heat if you just have your tallow and butter at room temp. another option for smokey tallow is smoked paprika which many people add to their brisket anyhow.
I've started just saving my trim up and just processing it when I had my grinder out for other purposes. I'd throw it all into hotel pans after, dry, and just run it in the oven a few hours. I do this around 220-240 or so. By doing this in the oven you have a far lower and more steady temperature than doing it stovetop. It's always pretty pure with no off-tastes.
Try filtering the tallow before it cools. That would save having to scrape the bottom of a cooled and solidified disk. That might have also helped with your bentonite experiment.
I usually buy 3kg of beef fat from my Butcher and render it down in a big pot on the stove with 70/30 fat water and simmer it for 1 hour stiring regularly. Then I pour it through a strainer and place in the freezer for about 10 minutes till solidified. Then I scoup out tallow and place it back in a pot and bring yo the boil to evaporate remaining water. Then I stir in 1 tea spoon of salt, mix and pour into a Foil tray and place on offset and smoke with a heavy dirty smoke for 10 minutes only. Then allow to cool in the fridge covered with plastic wrap. I use it for everything from frying bacon and eggs, fries, beef injections, and wrapping brisket. It tastes AMAZING. ❤️ from 🇦🇺
OMG! Thank you so much for this information. It was very informative. This is my first time making tallow, so I'm going to follow your instant pot method. Again, thank you and continue to stay blessed.
Bentonite has tons of uses. Used it back in the day to clear up my wine, mead, and home brew. Recently turned my dad onto it to seal his pond that had a leak.
Thanks for doing so much experimentation! I may try the instant pot method. But anyway, the way that I currently render my tallow is throwing it on the smoker in a foil pan while I smoke the brisket. I don't really watch the clock, but I do filter through cheesecloth after rendering. I notice only a mild smoky flavor after filtering. Definitely not overpowering.
Great video. I have had great results with smoking trimmed brisket fat in a pan beneath the brisket during the smoke. I pour off the tallow later in the cook each time I open the smoker to check or spritz. Does make smoky and delicious tallow for wrapping and for finishing steaks or making smash burgers instead of butter.
I imagine that one day you will inadvertently open up a black hole when you create the perfect brisket that can no longer be made better after applying all of the different experiments that you have created over the years.
Woah, what a ton of work! Curious as to how the commercial tallows (like South Chicago Wagyu) are made? For me, I do like some smoke flavor to the tallow, so I simply take the brisket trimmings (although now I'll at least cube/dice them) toss them in a disposable tin and put them in with the brisket. I'm still on a pellet smoker (the Workhorse offset I've had on order for 8 months is ready to ship) so I run about 4 hours of rendering and it gives it a light golden color and mild flavor.
i dice mine up fairly coarsely and put in the smoker in a foil tray covered in foil just as is. I leave it there the whole duration of my cook and im producing more than i use on my cooks. probably a few hundred briskets in using this method and i cant fault it. I get a pure white tallow, i cant say its completely without a beefy smell but it doesnt taste fried at all. that fried smell is probably from the fat going from a cis to a trans molecule conformation that you get at high heats. Ive never bothered with the water because ease of execution has been the name of the game so far but im going to try it out and see the difference next week thanks to this video!
@@fadetoblack51 185f (85c) but I've gone as high as 200f (93c). It takes a longer time, but it's not as white maybe add some water to the bag like steve i havnt tried this but we learn new things everyday..
I like the idea of pre-rendering before smoking. I've gotten great and not so great results from rendering on the smoker. There is definitely some validity to over-rendering and frying the solids. If you trim a brisket right, you will have plenty of fat to render as well as meat left over for burgers. I just chop up any big pieces and throw it in an aluminum pan on the smoker(if I want smoked tallow). Just have to watch the temp and amount of time. If you want tallow for other purposes, feel free to do it on the stove or instant pot. I only want smoked tallow for briskets and tortillas and I have an overabundance just from a few cooks. For this reason, there is never a need to overthink this to the point of wondering how much you will get. You will never run out just after a few cooks. Great experiments and quantitative analysis.
We used bentonite clay to recycle transformer oil, pumped it at heat through big vats of the stuff, but then we also ran it through multiple filters afterwards and we weren't exactly eating it afterwards :D I think the main thing with the transformer oil was correcting the pH though.
What settings are you using on the Insta pot? Do you have an instructional video for it? I’m smoking my first brisket ever and have probably watched 6 hours of your videos in the last couple of days!
Wow awesome video. Just had my first tallow making experience/experiment. 1. My fat clogged up the meat grinder after about 5-10 minutes. The fat was chilled in the fridge but not frozen. Next time I’ll try it frozen I think that could work better. I also got an off brand meat grinder attachment for my kitchen aid so that could be the reason 2. I struggled with filtering I think I over filtered? I filtered over a paper towel and strainer then I did it again over a coffe filter. It took really really long, 2 hours. The recommended method here is interesting and looks great because it doesn’t seem to involve coffee filters/cheese cloth. Thank you!!
Do you have a freezer full of leftover brisket or is briskets all you eat? Your brisket experiments are awesome and I thanks you so I don’t have to do these things haha. Maybe a vid on use of left over brisket? Maybe best way to reheat brisket? I’m guessing sous vide would be the best.
I wonder if sunflower lecithin would work better than xanthan gum to emulsify the water fat mixture ? We use this technique when making *gummies with mct oil.
Might not be as pure, but I put drip trays below the meat and I do it in such a way to avoid having anything other than rendered fat fall and pool in the tray.
Steve - love your videos man. Ended up purchasing the Franklin BBQ rub and tried the overnight salt/rub dry brine method this weekend on the offset. It was pretty good, but it needed more salt. Does dry brining somehow reduce the salt content in the meat or minimize its flavor profile?
It diffuses into the meat and therefore dilutes the salt on the surface. The solution is simply to add more salt. I find a layer of pure salt and pepper is needed with that rub.
To achieve a correct stable emulsion between fat and water, xanthan gum is not ideal as it thickens the emulsion, turning it into a sort of gelatin. The ideal is to use soy lecithin, which maintains stable emulsions without altering their consistency. It's also a cheap ingredient. Hope you give it a try.
I have only done a dry render and have noticed all the off-putting things you mentioned. Will probably try a food processor to grind the fat up a bit, and the instapot suggestion. I get the water ratio to use in the instapot, but what settings are you using? Low I assume, and you are using the pressure cook option or the slow cooker option? Cheers!
So for Pressure cooker method, 8 cups of water, then for settings should I pick manual mode: 2 hours? If so, do you pick high or low for pressure setting? Awesome video! Cant wait to try th is out with some grinded trimmings.
Great video, great experiment. I'm curious if you had to add one more part and that was time and effort vs end result. What would it be? Ground up beef fat on the smoker for sub 2 hours with butter added?
I totally get that smoking tallow can give it an over smoked flavor. Have you tried cold smoking the butter and then combining the 2 so that way you have the smoked tallow and salted butter flavor?
Do you think that using a cold smoker gun would embed enough of a smoke profile to tallow (ie, liquefy the tallow, cover the container in cling film, and then blast it full of your favourite flavoured smoke for 5 minutes - or leave covered until smoke fully dissipates)?
Why not try a sous vide double boiler type situation? Or put the fat on racks above the catching tray so that they can't fry inside their own fat? Those could be interesting.
Xanthan gum is an ingredient in keto baked goods because they have no gluten. I'm wondering if sodium citrate would be a better option to keep the water and tallow together. I know it's used in cheese sauces to keep the cheese from separating. Just spit balling. Regardless, I'm going to try to the butter-tallow mix! Thanks!
Just trimmed a 16 pound brisket. Chopped the fat up into 1/4 - 1/2 inch cubes. I don't have a grinder. Put it in a slow cooker on LOW with a half a cup of water. Lid on. 5 hours later, ran it through a coffee filter. Next day? Nice white tallow. A whole mess of it. No fuss, no muss, no science. It was just injected into my brisket.
So, what about souse vide tallow? Or atleast boiled in a vac sealed bag or use 2 pots that fit into eachother boil water in the outer pot to melt tallow in the inner pot. You do boil/heat it up in water but it doesn't mix with water this way.
I did dry rendering before knowing about the best method. It resulted in brown tallow. After it cooled, ot became greenish. A part of the tallow became so brown that even after cooling, it looks brown I came to know about smoke point and acrolein which is carcinogenic in rats. So, is the brown tallow safe to use?
Love the channel, I’m having trouble getting salt taste to come out in my brisket. I have used coarse salt and Lawrys I usually smoke at 225 and pull at 200 degrees before a cooler rest any suggestions would be appreciated
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The amount of effort into these videos is mind boggling. 15 minutes of no fluff and dedication!
Best tallow video on You Tube! Excellent !
Awesome video Steve. Honestly this is why I subscribed to you all that time ago. You put so much effort into your videos & the viewer gets the benefit. Thank you for the shout out & all the love. Cheers Al
THIS is hands down the best video for people trying to render tallow from beef fat. Really appreciate the science based approach.
I smoked a brisket in my Weber kettle, and I took my fat trimmings, and I cut them up into an aluminum meatloaf pan. Not a foil pan. Like a cookie sheet type material. I use fire bricks on the charcoal grates to divide the grill into 2 zones. But on the top grate I put the meatloaf pan with the trimmings between the hot side and brisket to help protect it from direct heat as well and to make smoked tallow. I pulled it after like 3 hours when it became chunks frying in oil. I never thought about what I was going to strain it into. So i looked around and opened the fridge for some reason and saw a big pickle jar with one pickle in it. So I ate the pickle, dumped the juice out, and rinsed it, wiped it out, and strained my smoked tallow into it. It gave the tallow a hint of pickle flavor, and it was absolutely delicious! I poured it on my brisket when I wrapped, and I had enough left to make eggs for breakfast like 3 times a week for a month. Those were the best eggs I ever had, and that brisket was damn good too!
Awesome!
How you keep coming up with entertaining content is beyond me. Keep it up.
Rendering Fat should not be rushed. I get my fat ground from my butcher. I place a metal mesh strainer on top of a stock pot. Fat in strainer, into oven at 225° for approximately 6 hours.
Not much the strainer doesn't catch, but I do a second strain through cheese cloth.
Very interesting video.
Would love to taste tallow with butter. That part of your video was mouthwatering good.
Thanks, Chuck from Arizona
Thank you for testing this so thoroughly. Going to test the instapot method
This video is very relevant to my interests! :)
I've been grinding the tallow and putting it in a pan alongside the brisket. I don't notice an overwhelming smoky flavor, but I do find that it takes more effort to get the liquid properly filtered and cleaned than I like. I'll give the Instant Pot method a try next time. Thanks for a fantastic video!
I am amazed at how thorough and helpful this video is - truly breaking new ground. Thanks for your work!
I put the trimmings in the smoker along with the brisket and use the rendered fat from that. Works wonderfully.
That disc of
tallow is very satisfying
Oh man first time I looked up something I wanted to know about a process and I found it. First time watcher definitely subscribed! Great video and content here! Lots of great information about a process that would of taken me forever to figure out on my own. The older I get the more i love RUclips and content creator's like yourself! Thanks again for all ur hard work and sharing with the community/world! Also if no one told you today WE APPRECIATE YOU! 😊👩🍳🤗💯
I wish this video would have come to the top of my search results. Had to go through 10 videos of women with fake homestead channels before I found a dude that knows what he is doing and explains it properly.
Good stuff Steve. Tons of work went into this one! Thanks for saving us the time. 🍻
Steve, Very well done! That had to be a weeks worth of work boiled down (pun intended) to 15 minutes! Looking forward to your next brisket finished with the butter/tallow mixture, to see if it is the holy grail that you have been looking for to get the Franklin brisket taste. Excellent job!
Best Patreon page for BBQ period
Try passing the bentonite-tallow thru a coffee or cooking oil filter while warm (not piping hot) to remove the grittiness
hands down i find sous vide the best cleanest and easiest way to render fat hold your fat at 150 for as long as you can the longer you hold it the better the yield. grinding may speed up the process but it doesnt change the yield, just the time needed to render. its completely hands off set and forget. you can wash the fat in water after if you prefer the flavor that way. and for smoking the fat consider a smoking gun (and products like that) which can bubble smoke through the tallow until its neither under or over smoked. to salt tallow weigh tallow and unsalted butter in desired ration and add 1% salt and mix in a mixer with a creaming paddle no heat needed... heat above 180f makes butter start to separate which is counter productive especially since the process works fine without heat if you just have your tallow and butter at room temp. another option for smokey tallow is smoked paprika which many people add to their brisket anyhow.
Super detailed! Thank you!
I've started just saving my trim up and just processing it when I had my grinder out for other purposes. I'd throw it all into hotel pans after, dry, and just run it in the oven a few hours. I do this around 220-240 or so. By doing this in the oven you have a far lower and more steady temperature than doing it stovetop. It's always pretty pure with no off-tastes.
Fantastic video. Enjoyed your research. You had my mind going in multiple directions with ideas. Thank you
my preference is Pellet smoked tallow (with water initially). Works great due to the lower “smoke” flavor.
Try filtering the tallow before it cools. That would save having to scrape the bottom of a cooled and solidified disk. That might have also helped with your bentonite experiment.
I usually buy 3kg of beef fat from my Butcher and render it down in a big pot on the stove with 70/30 fat water and simmer it for 1 hour stiring regularly. Then I pour it through a strainer and place in the freezer for about 10 minutes till solidified. Then I scoup out tallow and place it back in a pot and bring yo the boil to evaporate remaining water. Then I stir in 1 tea spoon of salt, mix and pour into a Foil tray and place on offset and smoke with a heavy dirty smoke for 10 minutes only. Then allow to cool in the fridge covered with plastic wrap. I use it for everything from frying bacon and eggs, fries, beef injections, and wrapping brisket. It tastes AMAZING. ❤️ from 🇦🇺
OMG! Thank you so much for this information. It was very informative. This is my first time making tallow, so I'm going to follow your instant pot method.
Again, thank you and continue to stay blessed.
Nice work Steve.
Great video! I'm definitely going to try the grind down n insta pot method. I've always just did the on the smoker way
Bentonite has tons of uses. Used it back in the day to clear up my wine, mead, and home brew. Recently turned my dad onto it to seal his pond that had a leak.
I commented this previously and I'll comment here again... you are the real "mad scientist" in the bbq yt world.
Dude, great links, Awesome tips. Great gear recommendations thanks for helping me get started on an offset smoker
Well done!
Thanks for doing so much experimentation! I may try the instant pot method. But anyway, the way that I currently render my tallow is throwing it on the smoker in a foil pan while I smoke the brisket. I don't really watch the clock, but I do filter through cheesecloth after rendering.
I notice only a mild smoky flavor after filtering. Definitely not overpowering.
Thanks for this vid. I will be c hanging up my tallow rendering now to a grind + wet render.
Great video.
I have had great results with smoking trimmed brisket fat in a pan beneath the brisket during the smoke. I pour off the tallow later in the cook each time I open the smoker to check or spritz. Does make smoky and delicious tallow for wrapping and for finishing steaks or making smash burgers instead of butter.
Pure Hard work...
A Big Salute.... Bro...
I imagine that one day you will inadvertently open up a black hole when you create the perfect brisket that can no longer be made better after applying all of the different experiments that you have created over the years.
That's the best apocalypse scenario I've ever heard.
@@SmokeTrailsBBQ 🤣
Thank you! I appreciate your effort!
Go Steve. Good, great content from Australia. Thanks mate.
Woah, what a ton of work! Curious as to how the commercial tallows (like South Chicago Wagyu) are made? For me, I do like some smoke flavor to the tallow, so I simply take the brisket trimmings (although now I'll at least cube/dice them) toss them in a disposable tin and put them in with the brisket. I'm still on a pellet smoker (the Workhorse offset I've had on order for 8 months is ready to ship) so I run about 4 hours of rendering and it gives it a light golden color and mild flavor.
Bro, who gave you that "10 best life hacks" narrator voice? But your side by side methods were very helpful. I dig it.
Haha
i dice mine up fairly coarsely and put in the smoker in a foil tray covered in foil just as is. I leave it there the whole duration of my cook and im producing more than i use on my cooks. probably a few hundred briskets in using this method and i cant fault it.
I get a pure white tallow, i cant say its completely without a beefy smell but it doesnt taste fried at all. that fried smell is probably from the fat going from a cis to a trans molecule conformation that you get at high heats.
Ive never bothered with the water because ease of execution has been the name of the game so far but im going to try it out and see the difference next week thanks to this video!
I normally use a sous vide to render the fat, I just leave it for hours and it never burns
I was wondering about this. What temp do you use/time?
@@fadetoblack51 185f (85c) but I've gone as high as 200f (93c). It takes a longer time, but it's not as white maybe add some water to the bag like steve i havnt tried this but we learn new things everyday..
I like the idea of pre-rendering before smoking. I've gotten great and not so great results from rendering on the smoker. There is definitely some validity to over-rendering and frying the solids. If you trim a brisket right, you will have plenty of fat to render as well as meat left over for burgers. I just chop up any big pieces and throw it in an aluminum pan on the smoker(if I want smoked tallow). Just have to watch the temp and amount of time. If you want tallow for other purposes, feel free to do it on the stove or instant pot. I only want smoked tallow for briskets and tortillas and I have an overabundance just from a few cooks. For this reason, there is never a need to overthink this to the point of wondering how much you will get. You will never run out just after a few cooks. Great experiments and quantitative analysis.
Thank you!
keep up the great work
We used bentonite clay to recycle transformer oil, pumped it at heat through big vats of the stuff, but then we also ran it through multiple filters afterwards and we weren't exactly eating it afterwards :D I think the main thing with the transformer oil was correcting the pH though.
Very helpful. This is a BBQ lab channel.
What settings are you using on the Insta pot? Do you have an instructional video for it?
I’m smoking my first brisket ever and have probably watched 6 hours of your videos in the last couple of days!
Just manual mode
Wow awesome video.
Just had my first tallow making experience/experiment.
1. My fat clogged up the meat grinder after about 5-10 minutes. The fat was chilled in the fridge but not frozen. Next time I’ll try it frozen I think that could work better. I also got an off brand meat grinder attachment for my kitchen aid so that could be the reason
2. I struggled with filtering I think I over filtered? I filtered over a paper towel and strainer then I did it again over a coffe filter. It took really really long, 2 hours. The recommended method here is interesting and looks great because it doesn’t seem to involve coffee filters/cheese cloth.
Thank you!!
Ya no filters required, just let nature do its thing!
Do you have a freezer full of leftover brisket or is briskets all you eat? Your brisket experiments are awesome and I thanks you so I don’t have to do these things haha. Maybe a vid on use of left over brisket? Maybe best way to reheat brisket? I’m guessing sous vide would be the best.
I wonder if sunflower lecithin would work better than xanthan gum to emulsify the water fat mixture ? We use this technique when making *gummies with mct oil.
Could work yes!
Might not be as pure, but I put drip trays below the meat and I do it in such a way to avoid having anything other than rendered fat fall and pool in the tray.
I love that more people are subscribing. What are you going to do to celebrate 100k subscribers?
I hadn't planned on anything haha. Any ideas?
@@SmokeTrailsBBQ maybe give away your Aaron Franklin conspiracy aluminum foil hat.
Please tell me Canada spells yield that way 😂. Much love man!
I send my fat trimmings through a grinder. It's a lot faster than manually cutting up chunks, and obviously the yield is higher.
No doubt I'm considering this from a man who obviously knows preparation is the key to a rememberable meal.
You may well be the king of the bbq nerds, but you come up with great stiff.👍
Bentonite IMO makes a big difference. But you need to filter the bentonite out afterwards. Melt the tallow and run it through a coffee filter.
Steve - love your videos man. Ended up purchasing the Franklin BBQ rub and tried the overnight salt/rub dry brine method this weekend on the offset. It was pretty good, but it needed more salt. Does dry brining somehow reduce the salt content in the meat or minimize its flavor profile?
It diffuses into the meat and therefore dilutes the salt on the surface. The solution is simply to add more salt. I find a layer of pure salt and pepper is needed with that rub.
To achieve a correct stable emulsion between fat and water, xanthan gum is not ideal as it thickens the emulsion, turning it into a sort of gelatin. The ideal is to use soy lecithin, which maintains stable emulsions without altering their consistency. It's also a cheap ingredient. Hope you give it a try.
I have only done a dry render and have noticed all the off-putting things you mentioned. Will probably try a food processor to grind the fat up a bit, and the instapot suggestion. I get the water ratio to use in the instapot, but what settings are you using? Low I assume, and you are using the pressure cook option or the slow cooker option? Cheers!
I just buy tallow. I found it's slightly easier that way 😂
Have you ever thought of adding liquid smoke to the tallow? to get smoke flavor tallow.
So for Pressure cooker method, 8 cups of water, then for settings should I pick manual mode: 2 hours? If so, do you pick high or low for pressure setting? Awesome video! Cant wait to try th is out with some grinded trimmings.
Thanks! Yes manual high pressure 2 hours. 8 cups of water
I've cooked brisket for years to raves by people who eat it. I have never wrapped and never used anything but salt, pepper, smoke and time.
Great video, great experiment. I'm curious if you had to add one more part and that was time and effort vs end result. What would it be? Ground up beef fat on the smoker for sub 2 hours with butter added?
Easiest would be just boiling the trimmings in water for a few hours and using a grease separator to get the tallow.
@@SmokeTrailsBBQ but is that best bang for the buck?
I totally get that smoking tallow can give it an over smoked flavor. Have you tried cold smoking the butter and then combining the 2 so that way you have the smoked tallow and salted butter flavor?
I chop my fat into small bits and put it in a pan under the brisket while it cook. Picks up the brisket drippings too.
Do you think that using a cold smoker gun would embed enough of a smoke profile to tallow (ie, liquefy the tallow, cover the container in cling film, and then blast it full of your favourite flavoured smoke for 5 minutes - or leave covered until smoke fully dissipates)?
Have you ever tried it with a 19 quart Nesco?
Subscribed for the simple reason the data was logged. Cooking is science and science is duplication.
You can never have enough smoke.
Debatable lol
Why not try a sous vide double boiler type situation?
Or put the fat on racks above the catching tray so that they can't fry inside their own fat?
Those could be interesting.
Xanthan gum is an ingredient in keto baked goods because they have no gluten. I'm wondering if sodium citrate would be a better option to keep the water and tallow together. I know it's used in cheese sauces to keep the cheese from separating. Just spit balling. Regardless, I'm going to try to the butter-tallow mix! Thanks!
Great video. Just sayin', you are Canadian, feel free to throw some metric in there.
Keep up the good work.
I go back and forth for different things. Thanks man!
Is apostle Steve becoming more like BBQ Jesus? Did you stumble onto one of BBQ Jesus's recipes for how his brisket tastes? Amazing content as always!
Does anyone here know what pressure setting to use when rendering the fat in an instapot?
Manual mode for 2 hrs
can you use any fat from any part of the beef
Just trimmed a 16 pound brisket. Chopped the fat up into 1/4 - 1/2 inch cubes. I don't have a grinder. Put it in a slow cooker on LOW with a half a cup of water. Lid on. 5 hours later, ran it through a coffee filter. Next day? Nice white tallow. A whole mess of it. No fuss, no muss, no science. It was just injected into my brisket.
Yeild?
I've seen other videos that say it's one and done with the tallow usage. Any thoughts about this?
Thanks dude! Very informative 👏
Can you sous vide beef fat to make tallow it won’t burn. Not sure if the sous vide device can go that high.
I can't imagine what your drain pipes look like😆
So, what about souse vide tallow? Or atleast boiled in a vac sealed bag or use 2 pots that fit into eachother boil water in the outer pot to melt tallow in the inner pot. You do boil/heat it up in water but it doesn't mix with water this way.
I did dry rendering before knowing about the best method. It resulted in brown tallow. After it cooled, ot became greenish. A part of the tallow became so brown that even after cooling, it looks brown
I came to know about smoke point and acrolein which is carcinogenic in rats. So, is the brown tallow safe to use?
Might taste kind of fried. Probably has carcinogens in it. Most stuff does when it's fried
@@SmokeTrailsBBQ Is the greenish beef tallow safe?
@@SmokeTrailsBBQ From another video, I got to know that brownish tallow have the impurities that has to be discarded
Love the channel, I’m having trouble getting salt taste to come out in my brisket. I have used coarse salt and Lawrys I usually smoke at 225 and pull at 200 degrees before a cooler rest any suggestions would be appreciated
Use more...
rest your salted meat in the fridge overnight before smoking
So 8 cups of water to instant pot with tallow for 2 hours?
I'd be very interested in seeing the results tallow mixed with duck fat
why
islay tallow.
Best way is order from Amazon
Yeild? I's Y-I-E-L-D. Or is that Canadian spelling?
Just buy wagyu tallow. It's that easy.
You lost me… I thought my tallow game was on point
Dude you are WAY over thinking this brisket thing. It's really not that hard.
If it is so easy, why then most BBQ joints produce sub par quality?
I appreciate your technical content, but you really need to work on your grooming.