I Wrapped Brisket with DUCK FAT, Lard, Tallow and Butter: Here are the Results

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24 май 2023

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Комментарии : 106

@johnlicciardello2389 Год назад

I use normal butter instead of clarified butter. It rests well below the smoke point for butter, and it turns out great. Sometimes I’ll add rosemary, which is the way steakhouses rest steaks

@fly1327 Год назад

I've mostly switched from tallow to lard. It's cheaper, it's more available, it tastes great working on beef and of course pork. In a drum, or in my case the WSM, a little fat on the coals is magic. But that's another show!

@tfritch34 Год назад

Seasoned lard is also really great to inject in the flat prior to smoking. Doing that followed by a lard wrap + long rest is a fool proof way to a great brisket.

@SmokeTrailsBBQ Год назад

Man, that sounds delicious!

@justinpierce1440 Год назад

You should do the lard, gee, and your genius steam smoke all together!!

@CF542 Год назад

Wow, I never thought of using lard, great idea! I already use lard for cooking so I'm going to try it out this weekend.

@nealvillarreal4367 Год назад

Yea I think Harry Soo did something similar sometime back and I think he chose the lard one also. Either way, I’m gonna try it. Thanks!

@DerbyBandit Год назад

Great video as always bro….I always wondered about using lard, imma have to try that my next brisket….tallow always mellows out the flavor. So I always add EXTRA salt/pepper when I know imma use it and it helps with keeping the flavor.

@SmokeTrailsBBQ Год назад

Good call!

@ricsgarden7394 11 месяцев назад

I really dont see how lard can change the flavor unless its home made lard. I mean I put lard in pie crust with no flavor change.. Ive never wrapped any brisket using anything fat related. After watching a ton of brisket videos and seeing the injected tallow improve the flats. I had thougth of injecting lard in a brisket flat. Hmmmm, I think I will

@soumynonareverse7807 Год назад

I'm really interested to see a summarizing(concluding) video based on this one with people giving there opinion who don't know what you did but do know there is a difference and weren't standing in the smoke for a few hours.

@oldshovelhead Год назад

So glad you just posted this - for Memorial weekend I am doing my traditional smoked pork butt on my OJ Longhorn tomorrow and was considering adding bacon fat (which we save of course) when I wrap. Any thoughts on this? I'm a bit hesitant but also curious if it will add that sought after mouth, or will just make the pulled pork have a bacon flavor but fail to get that desired result. What say you bossman?

@sarsaparilla7878 Год назад

Pretty new subscriber. This might be answered somewhere, but what do you do with all of your brisket leftover from your experiments? Definitely learned some things to try from the few videos I have watched, even though my family likes my brisket already.

@SmokeTrailsBBQ Год назад

I just give them away. Thanks for watching!

@ryanb4481 Год назад

I've been a subscriber for over a year I think, and I have the same question. Seems to be 2-4 briskets per week on average. 😆

@CF542 Год назад

Thanks!

@coreylawson332 Год назад

Use that duck fat to fry some taters! Duck fat and potatoes are a match made in heaven. Nothing else compares. As for the brisket wrap, next experiment, you should try some “BaconUp” clarified Bacon Fat, not the same as lard, is pretty inexpensive, + has a lot more flavor than reg lard (prob due to the smoke), it would probably be good on a brisket!

@SmokeTrailsBBQ Год назад

I've heard of it! I'll try it out

@800JRD Год назад

@@SmokeTrailsBBQ you're doing God's work

@jimmysatterfield734 Год назад

Bacon grease works well and when using duck fat use the spray on version.

@2005Pilot Год назад

Duck fat for fries is a Game Changer!! Gonna have to try the ghee & tallow combo

@BigJ78- Год назад

In the past I used pork lard since it’s so cheap and tastes great, but recently I’ve been using Parkay Squeeze, love that stuff

@SmokeTrailsBBQ Год назад

Parkay is amazing

@Cwrigh25 Год назад

@@SmokeTrailsBBQ I really wonder what it is about Parkay that makes it so good. I saw a Guga steak video where 2/3 people chose Parkay over actual butter.

@davidpaddock5395 Год назад

I’ll definitely try the lard. Might even add a little smoke to the lard while I render it. Thanks for the great ideas and entertainment!

@SmokeTrailsBBQ Год назад

Cheers man! Let me know how it goes

@JWFas Год назад

I render lard on my smoker and then add it to my butcher paper when I wrap spare ribs.

@mattvangampler7508 Год назад

@JW Fas same! Salt and pepper and wrapped in smoked pork lard is the best ribs I've made so far!!

@sonnyvidalez9289 Год назад

I could have sworn a long while back you had a video where u vacuum sealed the brisket for the rest (not sous vid) ..if so can u share the link

@blueenglishstaffybreeder6956 Год назад

Try doing your roast veggies with the duck fat or even the pork lard for that matter, it’s a game changer especially for crispy roast potatoes

@henry3435 Год назад

Awesome vid as always. I wonder if it’s significant that you rendered the lard- perhaps duck would be more delicious (and so expensive!!) if you rendered it yourself? Probably not that feasible, but thought I’d leave a comment.

@Zaral7 Год назад

But did you *inject* them all into different briskets to see which is best? =)

@CoolJay77 Год назад

I've used lard more often than I use tallow on briskets. As to duck fat, I have used a blend of duck fat and clarified butter blend in some chilis and other cooking applications. I am just about to fry eggs with it. Never tried it on brisket. You might have a point as it might alter the beef flavor of the brisket. Duck fat makes great potato fries, but you'd need to get enough to deep fry.

@SmokeTrailsBBQ Год назад

I keep hearing about duck fat fries. I'm trying it as soon as possible.

@TheModeRed Год назад

@@SmokeTrailsBBQ Please on video

@doobiesnax420 Год назад

‘Berta bison tallow and ghee ;) adds a subtle funk, in a good way!

@marko642003 Год назад

With the price of brisket going up. Is there anything I can smoke besides brisket to test new rub ideas? I'm thinking cauliflower but I really want something with that beef flavor, but inexpensive so I don't have to worry about potentially wrecking it.

@SmokeTrailsBBQ Год назад

pork butt, ribs, chuck roast, tri tip, chicken thighs?

@Robins19826 Год назад

I use a mix of lard tallow an jue

@petergriffinson1907 Год назад

Have you made a video where you don’t preheat the smoker and put it in cold then start the smoker and see if it made any different? Amazing content btw

@SmokeTrailsBBQ 11 месяцев назад

Great idea!

@Topp_Jimmy Год назад

What temp did you use for the overnight portion of the cook?

@SmokeTrailsBBQ Год назад

190. As low as my pellet grill can go

@jonbuettner270 Год назад

I have wrapped ribs in lard that I smoked. I am interested in trying it with brisket. I have used just ghee on the brisket and my guests were not big on it. So maybe 50/50 ghee to lard is the winner.

@SmokeTrailsBBQ Год назад

Wrapping ribs with lard is a great idea. I've never tried it.

@jackl3714 11 месяцев назад

Would using bacon grease be much different that using pork lard? Appreciate your videos.

@SmokeTrailsBBQ 11 месяцев назад

It's good if it's pure bacon grease not burnt or dirty.

@jackl3714 11 месяцев назад

@@SmokeTrailsBBQ Appreciate the quick response.

@TheRedBard Год назад

Just started messing with duck fat for other cooking (not brisket) and it is rendered at lower temps, so something tells me it might work really well here

@TonyBarber-vb5ep 3 месяца назад

1st time l ever tasted duck fat was french fries were made with it. I thought they were amazingly delicious. I have yet to use it when smoking.

@pardefarmeaurx3720 Год назад

What I you tried a mixture of pork lard, tallow, and clarified butter 🤷‍♂️

@SmokeTrailsBBQ Год назад

The ultimate wrap juice!

@tackelboxx5252 Год назад

What about Crisco have you tried that

@clamdiver5000 Год назад

What about using schmaltz?

@SmokeTrailsBBQ Год назад

Yea I want to try chicken fat

@Keasbeysknight Год назад

i think for the us mere mortals, the tallow is more user friendly, you should already have enough for your wrap and then some if you render your trimmings down. throw some of that in a pan and put it in the smoker while it cooks and you have a fun smokey flavored tallow. we save all the fats from cooking, so we have chicken from air fried chicken thighs, bacon and pork butt and beef so maybe if i had a need to use some of that up i could switch but i dont have near the same quantities as i do the beef tallow. Unless its a straight up grade difference, like a B to an A, ill keep what i already bought and have on hand. great video still and like the creative direction youre going with things. next youll just do a "the MSG OF XYZ place on brisket" like guga and be committed to wacky adventures!

@mattbenskin538 Год назад

What do you do with all these cooked briskets??? Eat them all, give to people, ect?

@SmokeTrailsBBQ Год назад

Give them away

@mattbenskin538 Год назад

@@SmokeTrailsBBQ Im moving to Canada near you!

@jameslevelle2776 9 месяцев назад

Wagyu tallow - whats your thoughts?

@SmokeTrailsBBQ 9 месяцев назад

It's good! Regular beef tallow is just fine for me though

@HolisticPatriots Год назад

Duck Fat is a game changer and super tasty

@SmokeTrailsBBQ Год назад

I didn't like it to be honest. Maybe I'll try another brand.

@HolisticPatriots Год назад

@@SmokeTrailsBBQ I use a brand called Epic Provisions. A buddy of mine had suggested trying Camel Hump fat.

@tlwayman Год назад

What about butter? Have you wrapped in butter?

@SmokeTrailsBBQ Год назад

Clarified butter yes

@tlwayman Год назад

@@SmokeTrailsBBQ but normal butter? They are different right? I’ve never used clarified butter so I don’t know but I thought they were different

@theunchartedtrucker1113 Год назад

I usually use a sprayable duck fat on steaks before i season them. i think it is Cornhusker kitchen that makes that. I have used Bacon UP on some of my cooks and even steaks but I honestly think the duck fat and tallow is way better than that. The bacon flavor gets kinda weird and sometimes tastes pretty offputting to me.

@whisk3y666 Год назад

Harry soo has been saying lard> tallow for brisket for a while now

@SmokeTrailsBBQ Год назад

Seems like it might be!

@whisk3y666 Год назад

@@SmokeTrailsBBQ I tried the make it meaty method also- with MIM beef yeast extract and butcher bbq brisket injection.. all I can say is.. wow! Delicious.

@victorneuenfeldt6195 Год назад

You should use bacon grease and I like to inject it into the brisket

@georgecostan3248 Год назад

Veil fat is also amazing, especially if the veil is just weaned.

@Johnnygunz916 9 месяцев назад

Has anyone ever used bacon fat? I’m curious if it would work and if the bacon flavor would overpower the natural taste of the brisket

@jhippl Год назад

try bacon up, its strait up a tub of bacon grease.

@petefranklin1647 Год назад

your test is Void got to reabsorb-all the liquid. you need to all at the same time.

@michaelstewart9366 Год назад

I wrap in lard. When I’m not foil boating.

@JayKayDowdall Год назад

I wrap my ribs with duck fat sometimes

@JWFas Год назад

"Duck fat. It makes all the difference." --Santino D'Antonio before being shot in the head

@bbeach117 26 дней назад

I'm switching to lard.

@SmokeTrailsBBQ Год назад

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@blipblopride9024 Год назад

But not mayonnaise!?!?

@SmokeTrailsBBQ Год назад

That's a great idea!

@ericcraig3875 Год назад

Try bacon fat.

@SmokeTrailsBBQ Год назад

Great idea!

@steveodevo7818 Год назад

I used to use butter until i discovered ghee. Im keen to try pork fat now with my next brisket.

@stevebaker9283 Год назад

You can’t possibly eat all that brisket yourself…can you?

@rocco6040 Год назад

brisket freezes really well so i can only imagine he freezes them unless he has plenty of family and neighbors to feed lol

@jeffren70 Год назад

Bacon fat? Everything is better with bacon.

@SmokeTrailsBBQ Год назад

That's what I'm thinking

@AlaskaBrisketCo Год назад

By combining these two experiments you’ve already tainted the results of both. We all love your experiments but to trust the results everything possible need to be the same except that which you are testing. 🤷‍♀️ Still entertaining.

@Keasbeysknight Год назад

i disagree.

@AlaskaBrisketCo Год назад

@@Keasbeysknight can you elaborate why?

@Keasbeysknight Год назад

@@AlaskaBrisketCo he stated that the results were not based on tenderness or smokiness, what part of mixing experiments results in an analysis of how the fat contributes to flavor. What do you believe was tainted and how did it impact how a fat changes the flavor?

@AlaskaBrisketCo Год назад

@@Keasbeysknight does smoke change flavor?

@Keasbeysknight Год назад

@@AlaskaBrisketCo in context of what he's testing for no. if he was trying to decided which over all brisket was best as a whole then yes. but i believe he is able to separate out what smoke tastes like and adds to the taste. plus its a pellet and they aren't known for putting on a heavy smoke flavor so i doubt much flavor is truly being imparted anyway.

@grizzle273463 Год назад

I very much enjoy your channel and as a subscriber I have learned so much. However, I would like to request if you could do your and our arteries a favor and also include some whole chicken experiments. We and your family will thank you for years to come.

@ricsgarden7394 11 месяцев назад

What if I told you vegetable oil is the thing that clogs arteries. Animal fat doesnt.. You would be in shock wouldnt you. But its true.

@dwmcever Год назад

Briskets come wrapped in fat. Just saying..

@SmokeTrailsBBQ Год назад

Not in pork fat and butter though haha

@notaliberalfromcali6245 Год назад

Overkill dude... its a fkn brisket. Its simple.

@ricsgarden7394 11 месяцев назад

are you saying once he makes one brisket video he should just stop? He generally tries a lot of things, "so we dont have to" No seriously theres a lot of things that if it makes a brisket better I want to try it. Of course I am in Texas and my brisket cant actually get any better. But hey I might wrap one in tallow or something