Really?! Beef Tallow??!!

[Papa Don]

I step away for a minute and now everyone is using/talking about beef tallow.
Adding liquid fat and not even regular fat, “wagyu” melted fat.
As if the price of brisket isn’t high enough, now I have to buy premium beef fat?!
Whatever floats your boat I guess but my BBQ crazy obsession stops here!
That is of course unless you all think it’s necessary…..

 

[SirPorkaLot]

I step away for a minute and now everyone is using/talking about beef tallow.
Adding liquid fat and not even regular fat, “wagyu” melted fat. [emoji849]
As if the price of brisket isn’t high enough, now I have to buy premium beef fat?!
Whatever floats your boat I guess but my BBQ crazy obsession stops here!
That is of course unless you all think it’s necessary….. [emoji23][emoji23][emoji23]

Blame YouTube.
There’s all these “new” bbq personalities on there. Since YouTube is about content, they’re all doing crazy stuff to try to build content.
Most of it is nonsense and doesn’t make bbq any better, just increases their subscriber base.

File this in that category.

 

[Moose]

 

[Porcine Perfection]

When I did comps I would always have trimmings melting down. It did have a lot of purposes. I don't see why people pour it over a brisket when wrapping. Briskets have plenty of fat on their own.

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[slider2021]

I used beef tallow when I made my very first brisket last year. The brisket was absolutely stunning in taste and texture. You are correct in stating that meat has its own fat. But over the course of an 8-12 hour cook, meat dries, moisture evaporates and anything I can do to ensure that a $75 piece of beef stays juicy, I'll do.

After my brisket has been on the smoker for about 6-7 hours, post-stall, I remove it and wrap it in parchment paper. I slather the brisket with the melted beef tallow, wrap it and place it back on the smoker for several more hours. The 2 pictures you see, were taken at this time. The third picture is the end result.

I'll be making another 15-pound brisket this coming Saturdayf or my Father's Day BBQ. Once again I'll be using my tallow and will be experimenting with a slather prior to initially placing it in the smoker. I'll be posting some pics during and after the cook.

I hope this helps. Keep us posted as you progress. We would love to hear your thoughts and how your cook(s) turned out.

Peace.

 

[Fooball]

I don't see why people pour it over a brisket when wrapping.

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Because somebody said that Franklin BBQ does that.

 

[mike243]

When I smoke a brisket these days I put the trimmings over the rack above the brisket and let it melt down from where it came from, I dont have to worry about what their beef tasted like or how it was prepared . I also I aint out more $ ymmv

 

[Fishwater2002]

My last packer I used the trimmings for tallow & injected some in the flat per the video below, I feel that it made a difference.

https://youtu.be/1KB3PQy-Dn4

 

[Moose]

Blame YouTube.
There’s all these “new” bbq personalities on there. Since YouTube is about content, they’re all doing crazy stuff to try to build content.
Most of it is nonsense and doesn’t make bbq any better, just increases their subscriber base.

File this in that category.

That's right, John - just a buncha posers looking for money for nothing and grills for free. That ain't workin'.


Next thing you know they'll start doing videos claiming that repeated flipping of steaks makes them taste better than the tried and true way.

:laugh:

 

[SirPorkaLot]

That's right, John - just a buncha posers looking for money for nothing and grills for free. That ain't workin'.


Next thing you know they'll start doing videos claiming that repeated flipping of steaks makes them taste better than the tried and true way.

:laugh:

These youngsters with their flips and their flops. Using tallow and cooking in a boat that is shallow.

Back in my day all we had was two holes in the ground.
One to crap in and the other to cook in.

Change is bad!

 

[cholloway]

Back in my day all we had was two holes in the ground.
One to crap in and the other to cook in.

Ever confuse the two??? : :becky:

 

[ssv3]

Bingo!!

I'd do the same if I had a YT channel since BBQ channels are dime a dozen nowadays. You have to be creative. Or at least try to gain subscribers.

Blame YouTube.
There’s all these “new” bbq personalities on there. Since YouTube is about content, they’re all doing crazy stuff to try to build content.
Most of it is nonsense and doesn’t make bbq any better, just increases their subscriber base.

File this in that category.

 

[pjtexas1]

No tallow here either. I put the brisket fat cap up after wrapping in BP. The flat sits in a really deep bath of its own juices. Been doing that for a very long time. I don't see that adding another inch of tallow would help. It would just be more tallow to spill out of the BP.

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[Papa Don]

These youngsters with their flips and their flops. Using tallow and cooking in a boat that is shallow.

Back in my day all we had was two holes in the ground.
One to crap in and the other to cook in.

Change is bad!

Absolutely the best post today!!

 

[oldgfbbq]

Sorta feel the same way, no wrapping, no tallow, maybe a sop, and I cook brisket the way the good Lord intended, fat side down!

Wonder how a Rube Goldberg brisket cook would compare to what is done today.

 

[bowhnter]

Lol, if I hadn’t bought something other than buffalo trace, I wouldn’t have known that Angels Envy was pretty good stuff!

C’mon ya old farks!!

 

[sudsandswine]

My untested theory is that the tallow seals the pores on butcher paper and makes it perform more like aluminum foil wrapped briskets.

 

[LYU370]

Lol, if I hadn’t bought something other than buffalo trace, I wouldn’t have known that Angels Envy was pretty good stuff!

C’mon ya old farks!!

What is this Buffalo Trace & Angels Envy you speak of? You mean there is something other than Jim Beam & Wild Turkey?!?!? :noidea:

 

[LYU370]

Probably the same "Cool Kids" that think you can make burnt ends from a pig.

 

[Texas Hogger]

You mean there is something other than Jim Beam & Wild Turkey?!?!?

Of course there is Andy, it's Jack Daniel.