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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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02-29-2020, 08:54 AM
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#1 |
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Got rid of the matchlight.
Join Date: 10-01-13
Location: steubemville, ohio
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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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02-29-2020, 09:13 AM
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#2 |
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somebody shut me the fark up.
Join Date: 12-28-11
Location: Belton, Tx
Name/Nickname : Texas Pete
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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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__________________
Paul (aka Texas Pete) SF 24x36 Midnight Edition / Mak 1-Star /Abe's 48" Insulated Cabinet / 22.5 OTG / 28" BS / Jimmy with CB Roti and pizza kit / Red Box on custom cart / Char-Griller Kettle / Barrel House Cooker / Pit Boss Copperhead / Char-Griller Akorn Jr Sign Up for The 2022 Texas BBQ Brethren Fall Bash Here! ([URL="https://docs.google.com/spreadsheets/d/12NjP4bH3uLyH6-RJnI4gSfDr0nKQ6_4cxdw_GhmrKq0/edit#gid=1935530835"]Link[/URL]) |
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02-29-2020, 09:37 AM
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#3 |
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is One Chatty Farker
  
Join Date: 05-22-18
Location: Port Saint Lucie Florida
Name/Nickname : Rick
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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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02-29-2020, 10:04 AM
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#4 |
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Babbling Farker
  Join Date: 08-09-16
Location: Random Point In Time and Space
Name/Nickname : Parental Assigned Label
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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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| Thanks from:---> |
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02-29-2020, 11:53 AM
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#5 |
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is One Chatty Farker
Join Date: 04-27-16
Location: Middle Michigan
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What about the brisket jelly from a previous cook?!
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