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Tendrils of Smoke 09-14-2013 03:41 PM

Injecting bacon fat?
Have a local competition coming up next weekend, that I placed second in brisket in last year. Looking for that extra bit of flavor, to push me over the top. My thought was to mix redered clarified bacon fat, beef jus and dry rub, and inject it into the flat. What are your thoughts?

Bob in St. Louis 09-14-2013 03:44 PM

Check out >> THIS thread <<

SmittyJonz 09-14-2013 03:45 PM

Sure, why not? I like the taste of Lemon Juice/rub mix injected into my briskets. :wink:

caseydog 09-14-2013 03:49 PM

If you decide to do a test cook, I can be in Wylie in about 30 minutes for a taste-test. :becky:


Tendrils of Smoke 10-11-2013 10:11 AM

It turned out awesome. I ended up taking 1st in Brisket in this competition.

mrbill 10-11-2013 10:20 AM


sliding_billy 10-11-2013 10:22 AM


peeps 10-11-2013 10:28 AM

congrats! The judges' doctors are thanking you :wink:

Kidding, I'm sure it was delicious!

silverfinger 10-11-2013 10:36 AM


Originally Posted by Tendrils of Smoke (Post 2654603)
It turned out awesome. I ended up taking 1st in Brisket in this competition.

Care to share what you ended up doing with it?

Oh yea, congratulations!

J-Rod 10-11-2013 10:37 AM

Congrats! I have to admit the injection of bacon fat definitely sounds "over the top" but from what I hear that's what some comps are all about. Glad it worked out for ya though!

Tendrils of Smoke 10-11-2013 10:51 AM

Thanks everyone. I used rendered fat from bacon I get here locally from K Bar K Ranch. The fat from this bacon renders much more cleanly than store bought. I strained it out, mixed it with run of the mill Swanson beef stock (half and Half) and added a few tables spoons of my own beef rub.. I injected it laterally across the flat about every inch and a half, then smoked it as usual.

sliding_billy 10-11-2013 10:55 AM

Did you personally like the flavor?

Tendrils of Smoke 10-11-2013 11:03 AM


Originally Posted by sliding_billy (Post 2654647)
Did you personally like the flavor?

I LOVED it. I think it has a lot to do with the quality of the bacon itself. The flavor the bacon was there, but not at all over powering, and helped keep the flat nice and moist.

I cook slow - 225 on briskets, so the tendency to dry is always there.

Grimm5577 10-11-2013 11:04 AM

i agree injecting might be gross, but basting sounds good :)

Tendrils of Smoke 10-11-2013 11:04 AM

Also - I forgot to mention for anyone who may want to try it - I baked the bacon, I didn't fry it in a pan. This helps render the fat, and keeps it cleaner.

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