Web 10k subscribers 2k views 11 months ago a brief explanation of how i rendered fat trimmings from a usda prime brisket to make beef tallow.

Yellow fat on brisket. Once you’ve removed the outside fat, have a look at what is underneath it. I seasoned it with oakridge black ops brisket rub overnight, then 30+ hour sv @ 150f (clint c's method). Web the five main steps for trimming include trimming the fat cap, squaring the sides, trimming the underside fat, doing a final check, and specific adjustments if smoking the brisket.

White fat symbol of grain feed steers, while a yellow color is an indication of grass feed cows. Web amount per serving: Web you don’t want a fatty brisket going in the grill, as too much fat won’t render off.

Depending on personal preferences, many individuals leave this fat layer/fat cap on the brisket and cook it as is, but will trim it down and even it out in thickness across its surface. The fat cap is left on to add flavor to the entire brisket. This brisket produces a completely different flavor profile than a low and slow brisket.

Rub your brisket with the dry ingredients ensuring it adheres to the meat. 102g nutritional information is estimated and may not be accurate. Perfect size for my 18 wsm

I've never seen one like it before. When to determine to use trimmed or untrimmed brisket? Brisket rub (recipe above) wood chunks, oak and pecan

Web hot and fast is a unique way to cook a brisket when you’re short on time. Imo the color was kind of a turn off, but the flavor was crazy good. It has a denser texture, which means it won’t render well, even if you smoke the brisket for hours at a low temperature.