MMMM.. BRISKET..
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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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Old 02-29-2020, 08:54 AM   #1
chrishmason
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Default Brisket own fat

An idea occurred to me to use the excess brisket fat as an ingredient for the injection.
Any thoughts?
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Old 02-29-2020, 09:13 AM   #2
pjtexas1
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Brilliant! Some use beef broth so I don't see why it wouldn't work. Let us know what you think.

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Old 02-29-2020, 09:37 AM   #3
TC Smoke & Que
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I have taken beef fat and rendered it down on lower / medium heat. usually I cut thin strips and add them as the rendering process occurs, and remove those earlier pieces that have rendered out. Stir every couple of minutes.
I take the fat rendering (1 part) and add it to a beef broth (3 parts) and simmer for about an hour. Then usually freeze it when it is cool.
Have used it for everything from "french dip" to marinate, to injection; works good as a soup base / stock also.
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Old 02-29-2020, 10:04 AM   #4
Stlsportster
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I know people that freeze bacon and slice it into ‘nails’ that can be inserted into lean deer meat.

Maybe you could drive brisket fat nails into the brisket.
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Old 02-29-2020, 11:53 AM   #5
Jrogers84
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What about the brisket jelly from a previous cook?!


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