Dwight Smokem
Well-known member
Costco had a packer that apparently needed to be sectioned off for some reason so caught this Prime cut that resembled a flat only. Little different to do but easier than the full packer. Turned out pretty nice...
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30.00 for a 6.88lb prime piece, It just stared at me until I took it home.Wow; that looks great! Why don’t I find these kinds of deals at Costco?
I'd say it worked. Fine work for the middle of the week! What did you end up doing for prep and the cook?Turned out pretty nice...
30.00 for a 6.88lb prime piece, It just stared at me until I took it homeWow; that looks great! Why don’t I find these kinds of deals at Costco?
So, I was a little worried about the lack of fat on top from their trim and that it didn't have a true point so I injected with Butchers BBQ Original Brisket injection. Rubbed with AP Brisket Rub from Academy. wrapped in plastic wrap and into fridge for about 36 hrs. Normally I don't leave it more than 24 hrs but I started the smoker yesterday, ran it for 2 hours and got busy and forgot to put brisket on haha. 225 for 4.5 hours untouched, wrapped tight in peach paper until 202, then into a thick styrofoam cooler for 2 full hour rest, then 20 min rest on cutting board before slicing.I'd say it worked. Fine work for the middle of the week! What did you end up doing for prep and the cook?
It's pretty satisfying rendering some from your own brisket. On an average packer there's always 2-5 lbs worth to trim and makes amazing tallow.Wow, never heard of this beef tallow that you speak of. After some research, a consensus game changer.
Steak searing, pork butts, you name it. Appreciate the info.
Nearly full 5 stars from 10,000 reviews
https://www.amazon.com/South-Chicago-Packing-Paleo-friendly-Keto-friendly/dp/B0881XTCR3
Look in the upper right corner, you'll see my "Mason Jar" full of Smoked TallowHow long will that tallow last in the fridge?
Nearly full 5 stars from 10,000 reviews
https://www.amazon.com/South-Chicago-Packing-Paleo-friendly-Keto-friendly/dp/B0881XTCR3
Hey Dean, do you render the lard from pork trimmings the same as tallow from beef fat? I have never made the lard myself. Here in KY they just issue everyone the old bucket of Field lard that goes under the sink at birth.Good stuff
We use both their Tallow (when we're not using our own rendered) and their Lard
Hey Dean, do you render the lard from pork trimmings the same as tallow from beef fat? I have never made the lard myself. Here in KY they just issue everyone the old bucket of Field lard that goes under the sink at birth.
So, can someone provide some tips on using beef tallow on brisket? Do you brush it on? Pour it on? How much do you use per application? I’m pretty old school with my cooking, but I am capable of learning new things.
I usually spread a some on my butcher paper and a little on top of the brisket before I wrap. The paper absorbs the some of the tallow so it doesn’t suck it out of the brisket. Then I wrap it up and put it back on to finish. When I unwrap to slice I pour whats left in the paper over the brisket.
And, this doesn’t make the finished product greasy? That’s one of the main attractions for brisket for me; it isn’t greasy.…like Waterboy, I drizzle enough on the Butcher Paper to cover an area large enough for the Meat to lay in. Then drizzle enough on the Meat to cover IT, then wrap it up tight
And the Dripping go on the finished product
I know a lot of people that do the tallow route and I will likely try it, just because.That’s one of the main attractions for brisket for me; it isn’t greasy.