Thoughts On Rendering Trimmed Fat For Brisket?

[darita]

I guess I'm too cheap to purchase Wagu tallow, so I rendered the trimmed fat from a brisket and used that when I wrapped. It seemed to work. I'm wondering if anyone else does that and is it different from purchased tallow?

 

[jzadski]

I'm in your camp too so I wouldn't know. I still need to render down some myself and then smoke it. Chud has me convinced

 

[LordRiffenstein]

I have a small bucket of store-bought tallow in my fridge. Works like a charm.

 

[SonVolt]

There's no need to buy tallow when there's more than enough trimmings to render your own during the cook.

 

[Dustin Dorsey]

Rendering tallow on the pit will smoke it at the same time. Wagyu fat is supposedly different, though. I've made my own tallow and I've bought it, but I've never bought wagyu. I use brisket fat in my sausages as well. I really like the idea of getting as much use out of what you buy as possible. Even though wagyu fat might be slightly better, it can't be better than free.