That's what I would do. You won't need as much time for the fat rendering as the full brisket, so just load it up while you are sipping your morning coffee and basking in the glorious smell of brisket in the morning!
That's exactly what I do. Either LOW or 200 over night, then bump to 230...
BNeal....that's how I do it, too. I suggested the pot to the OP since he would need to render trimmings from the brisket he's about to cook, but it's WAY more efficient to just do it when you are cooking the brisket, provided you are at tallow rendering temps (which I am for brisket!) :)...
You could render the trimmed fat from your brisket for all the tallow you need.....that's what I do! :)
Lots of how-to's on the internet. Essentially, the fat goes in an oven safe pot @ something less than 240° for a few hours. Stir occasionally, and when the bits that are left in the...
It's still awesome! :) I've settled in on 400° pit temp and an hour pre-heat (thanks to some experimenting here, and that my brother has done as well.) For my dough and thickness (280g dough balls), pies cook in 3.5 minutes, rotating 90° every 60 seconds. Made three last night, this was #3 --...
Made a few more pies in the GMG.....love this thing! Going to use it as a base to bake my bread today (without the lid, so really just utilizing the stone.)
Treat your 1250 like it's an oven (that happens to be fired by wood pellets.) I did a pork roast for Easter, and wanted the drippings as well. Placed a rack in the bottom of an aluminum foil pan, popped the pork on that, then that all went on the grate, and smoke-roasted away.
Should turn out...
Yep, I was cooking pizza and had the same issue. No temp history, so figured something was up with the RT servers. No biggie, just eyeballed it the old fashioned way. :)
R
@BethV, you inspired me to whip up a Wild Fork Picanha......I went sous vide @ 131F for two hours, then seared 2 mins per side. So incredibly tasty! :)
THIS ONE from SeriousEats is my go-to. It is excellent, and I recommend a 24 hour soak if you have the time. Also, reserve some of it to use as a salsa! :)
Rich
Mac, I can't believe nobody commented on the fact that you haven't put it together yet!!! :)
I've never had an issue with the RT cover, but hope the one you got works out!
Rich G