Injecting bacon fat?

Tendrils of Smoke · Sep 14, 2013

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 · Sep 14, 2013

Check out >> THIS thread <<

SmittyJonz · Sep 14, 2013

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

caseydog · Sep 14, 2013

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

CD

Tendrils of Smoke · Oct 11, 2013

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

mrbill · Oct 11, 2013

Congratulations!

sliding_billy · Oct 11, 2013

Awesome!

peeps · Oct 11, 2013

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

Kidding, I'm sure it was delicious!

silverfinger · Oct 11, 2013

Tendrils of Smoke said:
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 · Oct 11, 2013

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 · Oct 11, 2013

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 · Oct 11, 2013

Did you personally like the flavor?

Tendrils of Smoke · Oct 11, 2013

sliding_billy said:
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 · Oct 11, 2013

i agree injecting might be gross, but basting sounds good

Tendrils of Smoke · Oct 11, 2013

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.

Jaskew82 · Oct 11, 2013

I have tried this in the past without positive results but maybe I will give it another go.

Bob in St. Louis · Oct 11, 2013

Good to hear. Sounds like you had a bit more planning that just injecting grease. Personally, that sounds kinda gross. But the way you processed the fat and mixed it with stock, well now....that sounds pretty awesome.
Congratulations on the 1st place!

sslak · Oct 11, 2013

Sounds interesting, although if you were 2nd place last year you didn't have far to go! Like you said, a little nudge...

Good job!

dano · Oct 11, 2013

Sounds like something I have to try...Thanks for the post!

Injecting bacon fat?

Tendrils of Smoke

Found some matches.

Bob in St. Louis

Babbling Farker

SmittyJonz

somebody shut me the fark up.

caseydog

somebody shut me the fark up.

Tendrils of Smoke

Found some matches.

mrbill

is one Smokin' Farker

sliding_billy

somebody shut me the fark up.

peeps

somebody shut me the fark up.

silverfinger

Babbling Farker

J-Rod

is Blowin Smoke!

Tendrils of Smoke

Found some matches.

sliding_billy

somebody shut me the fark up.

Tendrils of Smoke

Found some matches.

Grimm5577

is Blowin Smoke!

Tendrils of Smoke

Found some matches.

Jaskew82

is Blowin Smoke!

Bob in St. Louis

Babbling Farker

sslak

Knows what a fatty is.

dano

is one Smokin' Farker

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