Beef Tallow.....yah or nah?

[CMTiger]

I'm trying to decide if I may want to trim my brisket a little early so I can render the fat down and have tallow for the wrap? Are you all tallow or no tallow guys?

Also.....how long does it take to render down anyway and what's the best method (assuming I don't want to do it when smoking because I want it done for the wrap.

 

[MidwestSmoker]

I always render the tallow along with the brisket. It is fully rendered before the brisket is done.

You can purchase the excellent Wagyu tallow from the South Chicago Packing company if you don't want to render the tallow. I did this when I cooked brisket flat which didn't have much fat to be trimmed.

There is always butter if you don't like either of the above options!

 

[BobbyQ]

I tried rendering in a pot following a method I found on the internet. Involved boiling the fat in a pot of water for quite some time and then separating the liquid tallow in a fat separator. It was a stinking mess. Best to do it in the Traeger if you want it. Lesson learned for me.

 

[Murphy's Law]

I always render the tallow along with the brisket. It is fully rendered before the brisket is done.

You can purchase the excellent Wagyu tallow from the South Chicago Packing company if you don't want to render the tallow. I did this when I cooked brisket flat which didn't have much fat to be trimmed.

There is always butter if you don't like either of the above options!

I use the wagyu and recommend it highly. I’ll add a little when in cook eggs (instead of butter or oil), searing steaks on the flat top, reheating beef, etc.

 

[CMTiger]

I use the wagyu and recommend it highly. I’ll add a little when in cook eggs (instead of butter or oil), searing steaks on the flat top, reheating beef, etc.

When cooking brisket?

 

[FieldMedic]

When cooking brisket?

During the wrapping stage. I’ll melt the tallow and pour over the brisket prior to wrapping.. IMO I think it’s more of a visual thing... a dry/overcooked brisket won’t be saved by tallow.. you can also dilute/lose some of your rub/seasonings when using tallow ...

 

[CMTiger]

So if I render tonight it will be liquid at the wrap and not solid. I assume it’s fine to put this down still, right? I mean it’s just going to melt while cooking.

 

[MidwestSmoker]

So if I render tonight it will be liquid at the wrap and not solid. I assume it’s fine to put this down still, right? I mean it’s just going to melt while cooking.

Yes, and it will also have taken on some smoke flavor making it even better. You will end up with more than you need for the brisket, so you should strain it to remove all the bits and save it for something else, such as for searing steaks.

 

[BobbyQ]

So if I render tonight it will be liquid at the wrap and not solid. I assume it’s fine to put this down still, right? I mean it’s just going to melt while cooking.

Even it it's solid you can place a few scoops on the brisket and wrap. It'll melt right away and baste the meat.

 

[FieldMedic]

If my tallow is in solid form I normally just scoop some into a pan and place it on the stove to melt or you can put some in a tin and put it on the smoker with your protein...

 

[Murf]

I’ve been coating the butcher paper with solid tallow. Is it better to apply the melted tallow directly to the brisket before wrapping?

TIA
Murf

 

[FieldMedic]

Wetting/Coating your butcher paper with a liquid... albeit: Tallow, ACV, Apple Cider Vinegar, Beef Stock/Broth... has the added advantage of allowing the butcher paper to become more pliable making the brisket easier to wrap...

I’ve never used beef tallow in solid form during a wrap.... I find it easier to utilize in liquid form...

 

[CMTiger]

Seems like covering the butcher paper in liquid tallow could make a giant mess if you aren’t careful

 

[traeger860]

Seems like covering the butcher paper in liquid tallow could make a giant mess if you aren’t careful

You are 100% correct. This happened to me on my last brisket. Still tasted great though.

 

[FieldMedic]

As long as you put the wrapped/tallowed brisket on a wire rack over an aluminum pan... your golden! The result is worth the perceived “mess”.....