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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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09-14-2013, 03:41 PM | #1 |
Found some matches.
Join Date: 08-02-13
Location: Wylie, Texas
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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?
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Smoke Hollow offset :twitch: |
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09-14-2013, 03:44 PM | #2 |
Babbling Farker
Join Date: 07-31-12
Location: St. Louis Missouri
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Check out >> THIS thread <<
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Truth, by definition is narrow and exclusive. -------------- "Do not eat the meat raw or boiled in water, but roast it over a fire." - Exodus 12:9 |
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09-14-2013, 03:45 PM | #3 |
somebody shut me the fark up.
Join Date: 07-17-13
Location: Burleson Tx
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Sure, why not? I like the taste of Lemon Juice/rub mix injected into my briskets.
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09-14-2013, 03:49 PM | #4 |
somebody shut me the fark up.
Join Date: 07-08-10
Location: Texas
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If you decide to do a test cook, I can be in Wylie in about 30 minutes for a taste-test.
CD |
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10-11-2013, 10:11 AM | #5 |
Found some matches.
Join Date: 08-02-13
Location: Wylie, Texas
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It turned out awesome. I ended up taking 1st in Brisket in this competition.
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Smoke Hollow offset :twitch: |
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10-11-2013, 10:20 AM | #6 |
is one Smokin' Farker
Join Date: 06-25-13
Location: Tx
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Congratulations!
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NYG Smokey Joe-Copper gas assist Weber Performer-Rec Tec 590 pellet grill/smoker |
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10-11-2013, 10:22 AM | #7 |
somebody shut me the fark up.
Join Date: 08-27-13
Location: Princeton, TX
Name/Nickname : )
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Awesome!
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10-11-2013, 10:28 AM | #8 |
somebody shut me the fark up.
Join Date: 08-09-13
Location: Round Rock, TX
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congrats! The judges' doctors are thanking you
Kidding, I'm sure it was delicious!
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10-11-2013, 10:36 AM | #9 | |
Babbling Farker
Join Date: 08-02-10
Location: Santa Poco.
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Quote:
Oh yea, congratulations!
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At my age, "A good fire is better then anything" Ten Bears. Dances With Wolves Smoking up the "Fattened Fat Of The Cow". Got a stick-burner! :mrgreen: UDS In Progress: Thank's Q-Junky! :thumb: Blackstone griddle. 50 year Old Imperial Kamado with ears. Fire pit. Weber Kettle. |
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10-11-2013, 10:37 AM | #10 |
is One Chatty Farker
Join Date: 08-15-12
Location: Irish Hills, MI
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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!
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Okie Joe offset, UDS, Akorn, Weber Kettles, I'm JD. |
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10-11-2013, 10:51 AM | #11 |
Found some matches.
Join Date: 08-02-13
Location: Wylie, Texas
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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.
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Smoke Hollow offset :twitch: |
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10-11-2013, 10:55 AM | #12 |
somebody shut me the fark up.
Join Date: 08-27-13
Location: Princeton, TX
Name/Nickname : )
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Did you personally like the flavor?
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10-11-2013, 11:03 AM | #13 |
Found some matches.
Join Date: 08-02-13
Location: Wylie, Texas
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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.
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Smoke Hollow offset :twitch: |
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10-11-2013, 11:04 AM | #14 |
is One Chatty Farker
Join Date: 08-09-12
Location: Bucks County, PA
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i agree injecting might be gross, but basting sounds good :)
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10-11-2013, 11:04 AM | #15 |
Found some matches.
Join Date: 08-02-13
Location: Wylie, Texas
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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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Smoke Hollow offset :twitch: |
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Tags |
bacon, brisket, Fat, local competition |
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