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Rendering beef tallow on the smoker?

6,258 Views | 17 Replies | Last: 4 yr ago by bdgol07
One-Eyed Fat Man
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3:29p, 9/3/21
I've coated my butcher paper with beef tallow the past few times I've done a brisket but I've rendered it on the stove. I want to render it on my smoker tomorrow when I put the brisket on around 4:00 am. Any advice, suggestions? Thanks.
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bdgol07
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3:51p, 9/3/21
Take your trimmings, cut away most meat, put in foil pan near fire box, render away.
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schmellba99
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In reply to bdgol07 • 10:09p, 9/3/21
bdgol07 said:
Take your trimmings, cut away most meat, put in foil pan near fire box, render away.


This
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Max Power
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In reply to bdgol07 • 9:12a, 9/4/21
Or a cast iron pan, simultaneously seasoning it in delicious beef tallow.
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One-Eyed Fat Man
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In reply to Max Power • 10:23a, 9/4/21
Thanks. Went the cast iron pan on the smoker route. Worked fine. I just wrapped and put the brisket back on the smoker.
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Proc92
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12:05p, 9/4/21
go long enough to boil off all of the water, especially with the typical,low temps in the smoker.
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80sGeorge
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In reply to One-Eyed Fat Man • 12:26p, 9/4/21
Pics when it come off are required ya know?!
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One-Eyed Fat Man
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12:46p, 9/4/21
Here's one when I was about to take it off to wrap.



Should be done in about another hour.
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80sGeorge
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In reply to One-Eyed Fat Man • 12:49p, 9/4/21
Smoked salsa? Homemade chipotles?
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One-Eyed Fat Man
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6:07p, 9/4/21
Turned out good. Forgot the pic before I sliced it.


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RCR06
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In reply to One-Eyed Fat Man • 12:29p, 9/5/21
Did the tallow turn out better on the smoker than the stove?
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Funky Winkerbean
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In reply to bdgol07 • 1:34p, 9/5/21
bdgol07 said:
Take your trimmings, cut away most meat, put in foil pan near fire box, render away.
Why not just skip the trimming?
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mm98
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In reply to One-Eyed Fat Man • 2:12p, 9/5/21
Is that a Yoder smoker?
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One-Eyed Fat Man
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In reply to RCR06 • 2:47p, 9/5/21
I couldn't really tell any difference. I'll probably just do it on the stove in the future.
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One-Eyed Fat Man
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In reply to mm98 • 2:47p, 9/5/21
Yes..I've had it nearly a year. Love it.
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Ribeye-Rare
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In reply to One-Eyed Fat Man • 6:01p, 9/5/21
One-Eyed Fat Man said:
I've coated my butcher paper with beef tallow the past few times I've done a brisket
I've got to ask. Is the beef tallow really the secret to getting an Aaron Franklin quality brisket, as Mad Scientist BBQ claims?
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One-Eyed Fat Man
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In reply to Ribeye-Rare • 8:25a, 9/6/21
It's the closest I've come to replicating it. Wife concours.
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tfunk02
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9:16a, 9/6/21
From one of the newer Mad Scientest BBQ videos.



Quote:
For those wondering, these are the rub Proportions John Lewis left in the comment:
8 parts coarse ground pepper
3 parts Lawry's
3 parts kosher salt (I would recommend diamond crystal as it is less salty, but he may use morton's)
1 part granulated garlic.

Rub it down with a half and half mixture of hot dog mustard and pickle juice first before sprinkling the rub on.

Also, I'm fairly certain he uses dill pickle juice. As far as "parts," I think you just need to use the same volumetric measurement.

E.g.
8 TBSP Black Pepper
3 TBSP Lawry's
3 TBSP Kosher Salt
1 TBSP Granulated garlic

You could do this with 8 cups black pepper, 3 cups Lawry's etc. You could even do it with gallons if you're really ambitious. Just make sure the measure is the same.

Hope this helps. I'll do my best to get back to anyone who responds to this for a week or so after the video is posted.
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bdgol07
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In reply to Funky Winkerbean • 9:41a, 9/6/21
Which trimming are you questioning?
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