The BEST way to make TALLOW for brisket

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This is the ultimate way to make beef tallow for wrapping briskets.
Big Al BBQ: / @bigalsbbq
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17 май 2024

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@SmokeTrailsBBQ 7 месяцев назад

______RECOMMENDED BRISKET RUB________ Try Smoke Trails BBQ Brisket Rub on your next brisket! You can get it here: www.amazon.com/dp/B0CBY1DB1F

@jackgarratt1365 Год назад

The amount of effort into these videos is mind boggling. 15 minutes of no fluff and dedication!

@BigAlsBBQ Год назад

Awesome video Steve. Honestly this is why I subscribed to you all that time ago. You put so much effort into your videos & the viewer gets the benefit. Thank you for the shout out & all the love. Cheers Al

@ElJoeRN Год назад

How you keep coming up with entertaining content is beyond me. Keep it up.

@donplaisted6094 2 месяца назад

Fantastic video. Enjoyed your research. You had my mind going in multiple directions with ideas. Thank you

@tdtommy196 Год назад

I smoked a brisket in my Weber kettle, and I took my fat trimmings, and I cut them up into an aluminum meatloaf pan. Not a foil pan. Like a cookie sheet type material. I use fire bricks on the charcoal grates to divide the grill into 2 zones. But on the top grate I put the meatloaf pan with the trimmings between the hot side and brisket to help protect it from direct heat as well and to make smoked tallow. I pulled it after like 3 hours when it became chunks frying in oil. I never thought about what I was going to strain it into. So i looked around and opened the fridge for some reason and saw a big pickle jar with one pickle in it. So I ate the pickle, dumped the juice out, and rinsed it, wiped it out, and strained my smoked tallow into it. It gave the tallow a hint of pickle flavor, and it was absolutely delicious! I poured it on my brisket when I wrapped, and I had enough left to make eggs for breakfast like 3 times a week for a month. Those were the best eggs I ever had, and that brisket was damn good too!

@SmokeTrailsBBQ Год назад

Awesome!

@mrskilz4thrilz 3 месяца назад

I usually buy 3kg of beef fat from my Butcher and render it down in a big pot on the stove with 70/30 fat water and simmer it for 1 hour stiring regularly. Then I pour it through a strainer and place in the freezer for about 10 minutes till solidified. Then I scoup out tallow and place it back in a pot and bring yo the boil to evaporate remaining water. Then I stir in 1 tea spoon of salt, mix and pour into a Foil tray and place on offset and smoke with a heavy dirty smoke for 10 minutes only. Then allow to cool in the fridge covered with plastic wrap. I use it for everything from frying bacon and eggs, fries, beef injections, and wrapping brisket. It tastes AMAZING. ❤️ from 🇦🇺

@awachsmann Год назад

I put the trimmings in the smoker along with the brisket and use the rendered fat from that. Works wonderfully.

@daad658 Год назад

That disc of tallow is very satisfying

@dansklrvids7303 Год назад

I am amazed at how thorough and helpful this video is - truly breaking new ground. Thanks for your work!

@erichoffman5571 Год назад

Best Patreon page for BBQ period

@RumandCook Год назад

Good stuff Steve. Tons of work went into this one! Thanks for saving us the time. 🍻

@MadPick Год назад

This video is very relevant to my interests! :) I've been grinding the tallow and putting it in a pan alongside the brisket. I don't notice an overwhelming smoky flavor, but I do find that it takes more effort to get the liquid properly filtered and cleaned than I like. I'll give the Instant Pot method a try next time. Thanks for a fantastic video!

@Cwrigh25 Год назад

Thanks for this vid. I will be c hanging up my tallow rendering now to a grind + wet render.

@stephanyv1901 Год назад

Oh man first time I looked up something I wanted to know about a process and I found it. First time watcher definitely subscribed! Great video and content here! Lots of great information about a process that would of taken me forever to figure out on my own. The older I get the more i love RU-vid and content creator's like yourself! Thanks again for all ur hard work and sharing with the community/world! Also if no one told you today WE APPRECIATE YOU! 😊👩‍🍳🤗💯

@SmokingDadBBQ Год назад

Nice work Steve.

@AngryChefRyan Год назад

Try passing the bentonite-tallow thru a coffee or cooking oil filter while warm (not piping hot) to remove the grittiness

@CMMC-zb1gw Год назад

Thank you! I appreciate your effort!

@balansubash3827 10 месяцев назад

Pure Hard work... A Big Salute.... Bro...

@TomW2034 Год назад

Well done!

@kylegohawks8604 Год назад

Great video! I'm definitely going to try the grind down n insta pot method. I've always just did the on the smoker way

@rickf.9253 Год назад

Steve, Very well done! That had to be a weeks worth of work boiled down (pun intended) to 15 minutes! Looking forward to your next brisket finished with the butter/tallow mixture, to see if it is the holy grail that you have been looking for to get the Franklin brisket taste. Excellent job!

@85transam Год назад

keep up the great work

@seczee411 10 месяцев назад

OMG! Thank you so much for this information. It was very informative. This is my first time making tallow, so I'm going to follow your instant pot method. Again, thank you and continue to stay blessed.

@draskuul Год назад

I've started just saving my trim up and just processing it when I had my grinder out for other purposes. I'd throw it all into hotel pans after, dry, and just run it in the oven a few hours. I do this around 220-240 or so. By doing this in the oven you have a far lower and more steady temperature than doing it stovetop. It's always pretty pure with no off-tastes.

@DGKOP72 Год назад

Dude, great links, Awesome tips. Great gear recommendations thanks for helping me get started on an offset smoker

@frankmelluso9832 Год назад

Go Steve. Good, great content from Australia. Thanks mate.

@popo_53 10 месяцев назад

Bentonite has tons of uses. Used it back in the day to clear up my wine, mead, and home brew. Recently turned my dad onto it to seal his pond that had a leak.

@robertoconnell5054 Год назад

Great video. I have had great results with smoking trimmed brisket fat in a pan beneath the brisket during the smoke. I pour off the tallow later in the cook each time I open the smoker to check or spritz. Does make smoky and delicious tallow for wrapping and for finishing steaks or making smash burgers instead of butter.

@howcumusuck Год назад

No doubt I'm considering this from a man who obviously knows preparation is the key to a rememberable meal.

@gottesma Год назад

Thanks for doing so much experimentation! I may try the instant pot method. But anyway, the way that I currently render my tallow is throwing it on the smoker in a foil pan while I smoke the brisket. I don't really watch the clock, but I do filter through cheesecloth after rendering. I notice only a mild smoky flavor after filtering. Definitely not overpowering.

@mmonkeyking1188 6 месяцев назад

Bentonite IMO makes a big difference. But you need to filter the bentonite out afterwards. Melt the tallow and run it through a coffee filter.

@Food-Fire-and-Featherboards 8 месяцев назад

I have only done a dry render and have noticed all the off-putting things you mentioned. Will probably try a food processor to grind the fat up a bit, and the instapot suggestion. I get the water ratio to use in the instapot, but what settings are you using? Low I assume, and you are using the pressure cook option or the slow cooker option? Cheers!

@rsporsche Год назад

We used bentonite clay to recycle transformer oil, pumped it at heat through big vats of the stuff, but then we also ran it through multiple filters afterwards and we weren't exactly eating it afterwards :D I think the main thing with the transformer oil was correcting the pH though.

@CoolJay77 Год назад

Very helpful. This is a BBQ lab channel.

@jcrewguy123 Год назад

Woah, what a ton of work! Curious as to how the commercial tallows (like South Chicago Wagyu) are made? For me, I do like some smoke flavor to the tallow, so I simply take the brisket trimmings (although now I'll at least cube/dice them) toss them in a disposable tin and put them in with the brisket. I'm still on a pellet smoker (the Workhorse offset I've had on order for 8 months is ready to ship) so I run about 4 hours of rendering and it gives it a light golden color and mild flavor.

@charlieellenburg3465 Год назад

Thanks dude! Very informative 👏

@leebaughman5945 Год назад

Please tell me Canada spells yield that way 😂. Much love man!

@stephendoesautocross6230 8 месяцев назад

What settings are you using on the Insta pot? Do you have an instructional video for it? I’m smoking my first brisket ever and have probably watched 6 hours of your videos in the last couple of days!

@SmokeTrailsBBQ 8 месяцев назад

Just manual mode

@offroad-adventure Год назад

Steve - love your videos man. Ended up purchasing the Franklin BBQ rub and tried the overnight salt/rub dry brine method this weekend on the offset. It was pretty good, but it needed more salt. Does dry brining somehow reduce the salt content in the meat or minimize its flavor profile?

@SmokeTrailsBBQ Год назад

It diffuses into the meat and therefore dilutes the salt on the surface. The solution is simply to add more salt. I find a layer of pure salt and pepper is needed with that rub.

@matthewantonello5029 Год назад

i dice mine up fairly coarsely and put in the smoker in a foil tray covered in foil just as is. I leave it there the whole duration of my cook and im producing more than i use on my cooks. probably a few hundred briskets in using this method and i cant fault it. I get a pure white tallow, i cant say its completely without a beefy smell but it doesnt taste fried at all. that fried smell is probably from the fat going from a cis to a trans molecule conformation that you get at high heats. Ive never bothered with the water because ease of execution has been the name of the game so far but im going to try it out and see the difference next week thanks to this video!

@ravenbishop2557 Год назад

hands down i find sous vide the best cleanest and easiest way to render fat hold your fat at 150 for as long as you can the longer you hold it the better the yield. grinding may speed up the process but it doesnt change the yield, just the time needed to render. its completely hands off set and forget. you can wash the fat in water after if you prefer the flavor that way. and for smoking the fat consider a smoking gun (and products like that) which can bubble smoke through the tallow until its neither under or over smoked. to salt tallow weigh tallow and unsalted butter in desired ration and add 1% salt and mix in a mixer with a creaming paddle no heat needed... heat above 180f makes butter start to separate which is counter productive especially since the process works fine without heat if you just have your tallow and butter at room temp. another option for smokey tallow is smoked paprika which many people add to their brisket anyhow.

@SmokeTrailsBBQ Год назад

Super detailed! Thank you!

@hankt2792 Год назад

I commented this previously and I'll comment here again... you are the real "mad scientist" in the bbq yt world.

@nick_805 Год назад

I imagine that one day you will inadvertently open up a black hole when you create the perfect brisket that can no longer be made better after applying all of the different experiments that you have created over the years.

@SmokeTrailsBBQ Год назад

That's the best apocalypse scenario I've ever heard.

@nick_805 Год назад

@@SmokeTrailsBBQ 🤣

@shuikai272 Год назад

Might not be as pure, but I put drip trays below the meat and I do it in such a way to avoid having anything other than rendered fat fall and pool in the tray.

@arturos.3973 Год назад

You can never have enough smoke.

@SmokeTrailsBBQ Год назад

Debatable lol

@MD82321 Год назад

I've seen other videos that say it's one and done with the tallow usage. Any thoughts about this?

@johnbrown6189 8 месяцев назад

I've cooked brisket for years to raves by people who eat it. I have never wrapped and never used anything but salt, pepper, smoke and time.

@chriszinn7143 Год назад

Do you have a freezer full of leftover brisket or is briskets all you eat? Your brisket experiments are awesome and I thanks you so I don’t have to do these things haha. Maybe a vid on use of left over brisket? Maybe best way to reheat brisket? I’m guessing sous vide would be the best.

@CautionFranco Год назад

So for Pressure cooker method, 8 cups of water, then for settings should I pick manual mode: 2 hours? If so, do you pick high or low for pressure setting? Awesome video! Cant wait to try th is out with some grinded trimmings.

@SmokeTrailsBBQ Год назад

Thanks! Yes manual high pressure 2 hours. 8 cups of water

@andrews7993 Год назад

Wow awesome video. Just had my first tallow making experience/experiment. 1. My fat clogged up the meat grinder after about 5-10 minutes. The fat was chilled in the fridge but not frozen. Next time I’ll try it frozen I think that could work better. I also got an off brand meat grinder attachment for my kitchen aid so that could be the reason 2. I struggled with filtering I think I over filtered? I filtered over a paper towel and strainer then I did it again over a coffe filter. It took really really long, 2 hours. The recommended method here is interesting and looks great because it doesn’t seem to involve coffee filters/cheese cloth. Thank you!!

@inglouriousmofo Год назад

Ya no filters required, just let nature do its thing!

@Waiting2BScene Год назад

Do you think that using a cold smoker gun would embed enough of a smoke profile to tallow (ie, liquefy the tallow, cover the container in cling film, and then blast it full of your favourite flavoured smoke for 5 minutes - or leave covered until smoke fully dissipates)?

@captmarczz Год назад

I wonder if sunflower lecithin would work better than xanthan gum to emulsify the water fat mixture ? We use this technique when making *gummies with mct oil.

@SmokeTrailsBBQ Год назад

Could work yes!

@kevinworrick773 Год назад

Have you ever tried it with a 19 quart Nesco?

@briandaffern5108 Год назад

You may well be the king of the bbq nerds, but you come up with great stiff.👍

@JWFas Год назад

I send my fat trimmings through a grinder. It's a lot faster than manually cutting up chunks, and obviously the yield is higher.

@stevencriswell1267 Год назад

can you use any fat from any part of the beef

@marcusfabiousmaximus3463 Год назад

Love the channel, I’m having trouble getting salt taste to come out in my brisket. I have used coarse salt and Lawrys I usually smoke at 225 and pull at 200 degrees before a cooler rest any suggestions would be appreciated

@inglouriousmofo Год назад

Use more...

@Bloodstryke 6 дней назад

rest your salted meat in the fridge overnight before smoking

@Keasbeysknight Год назад

Great video, great experiment. I'm curious if you had to add one more part and that was time and effort vs end result. What would it be? Ground up beef fat on the smoker for sub 2 hours with butter added?

@SmokeTrailsBBQ Год назад

Easiest would be just boiling the trimmings in water for a few hours and using a grease separator to get the tallow.

@Keasbeysknight Год назад

@@SmokeTrailsBBQ but is that best bang for the buck?

@ingodwetrust1987 Год назад

I normally use a sous vide to render the fat, I just leave it for hours and it never burns

@fadetoblack51 Год назад

I was wondering about this. What temp do you use/time?

@ingodwetrust1987 Год назад

@@fadetoblack51 185f (85c) but I've gone as high as 200f (93c). It takes a longer time, but it's not as white maybe add some water to the bag like steve i havnt tried this but we learn new things everyday..

@crackyflipside Год назад

I chop my fat into small bits and put it in a pan under the brisket while it cook. Picks up the brisket drippings too.

@timgregson5533 Год назад

Xanthan gum is an ingredient in keto baked goods because they have no gluten. I'm wondering if sodium citrate would be a better option to keep the water and tallow together. I know it's used in cheese sauces to keep the cheese from separating. Just spit balling. Regardless, I'm going to try to the butter-tallow mix! Thanks!

@smitty7592 Год назад

I like the idea of pre-rendering before smoking. I've gotten great and not so great results from rendering on the smoker. There is definitely some validity to over-rendering and frying the solids. If you trim a brisket right, you will have plenty of fat to render as well as meat left over for burgers. I just chop up any big pieces and throw it in an aluminum pan on the smoker(if I want smoked tallow). Just have to watch the temp and amount of time. If you want tallow for other purposes, feel free to do it on the stove or instant pot. I only want smoked tallow for briskets and tortillas and I have an overabundance just from a few cooks. For this reason, there is never a need to overthink this to the point of wondering how much you will get. You will never run out just after a few cooks. Great experiments and quantitative analysis.

@SmokeTrailsBBQ Год назад

Thank you!

@michaelstewart9366 Год назад

Can you sous vide beef fat to make tallow it won’t burn. Not sure if the sous vide device can go that high.

@brandtmiles2373 Год назад

I just buy tallow. I found it's slightly easier that way 😂

@devenjohnson6457 Год назад

I totally get that smoking tallow can give it an over smoked flavor. Have you tried cold smoking the butter and then combining the 2 so that way you have the smoked tallow and salted butter flavor?

@armourofcontempt 11 месяцев назад

Bro, who gave you that "10 best life hacks" narrator voice? But your side by side methods were very helpful. I dig it.

@SmokeTrailsBBQ 11 месяцев назад

Haha

@popo_53 10 месяцев назад

Subscribed for the simple reason the data was logged. Cooking is science and science is duplication.

@edwardbailey1743 9 месяцев назад

Does anyone here know what pressure setting to use when rendering the fat in an instapot?

@SmokeTrailsBBQ 9 месяцев назад

Manual mode for 2 hrs

@michaelstewart9366 Год назад

I love that more people are subscribing. What are you going to do to celebrate 100k subscribers?

@SmokeTrailsBBQ Год назад

I hadn't planned on anything haha. Any ideas?

@michaelstewart9366 Год назад

@@SmokeTrailsBBQ maybe give away your Aaron Franklin conspiracy aluminum foil hat.

@randyhogan3071 Год назад

I can't imagine what your drain pipes look like😆

@ArchfiendRai 10 месяцев назад

Why not try a sous vide double boiler type situation? Or put the fat on racks above the catching tray so that they can't fry inside their own fat? Those could be interesting.

@jonbuettner270 9 месяцев назад

So 8 cups of water to instant pot with tallow for 2 hours?

@abukitty 7 месяцев назад

I did dry rendering before knowing about the best method. It resulted in brown tallow. After it cooled, ot became greenish. A part of the tallow became so brown that even after cooling, it looks brown I came to know about smoke point and acrolein which is carcinogenic in rats. So, is the brown tallow safe to use?

@SmokeTrailsBBQ 7 месяцев назад

Might taste kind of fried. Probably has carcinogens in it. Most stuff does when it's fried

@abukitty 7 месяцев назад

@@SmokeTrailsBBQ Is the greenish beef tallow safe?

@abukitty 7 месяцев назад

@@SmokeTrailsBBQ From another video, I got to know that brownish tallow have the impurities that has to be discarded

@moncorp1 Год назад

Yeild?

@soumynonareverse7807 Год назад

So, what about souse vide tallow? Or atleast boiled in a vac sealed bag or use 2 pots that fit into eachother boil water in the outer pot to melt tallow in the inner pot. You do boil/heat it up in water but it doesn't mix with water this way.