Wagyu Tallow Brisket???

[ANT0407]

Just finished dinner. It was fantastic! I do have to say I don't think the Tallow didn't make much difference flavor wise. I'd say I nailed the cook but it wasn't any better than my first brisket cook, they were both fantastic. That being said my first brisket was a prime grade and this was a choice. So did the Tallow improve the choice brisket? I can't say for sure. The other thing that could have contributed to a better than expected choice brisket was that it was smoked for 11.5 hours and rested at 160 degrees for 10.5 hours. I feel that's more than likely the case.

 

[DanStealth]

You have to smoke the tallow. Makes a nice difference. I took the tub and smoked it one day. Changed the color but now whatever I use it with has a nice Smokey flavor even if I don’t smoke the meat I used it on.
The other day I grilled a ribeye and used it before I threw it in the grill, even tho I used it on my Webber gas, it had a small hint of smoked flavor, was actually really nice.

 

[ANT0407]

You have to smoke the tallow. Makes a nice difference. I took the tub and smoked it one day. Changed the color but now whatever I use it with has a nice Smokey flavor even if I don’t smoke the meat I used it on.
The other day I grilled a ribeye and used it before I threw it in the grill, even tho I used it on my Webber gas, it had a small hint of smoked flavor, was actually really nice.

Great thanks for the tip!

 

[hankhill11]

I realize this is an old thread by now, but you're saying you put your cold hard tallow into the smoker, melted it up, and let it smoke for ~ a day (or whatever length of time), and it solidifies normally again? This sounds like a great idea, I just worry about it somehow not coming back together or gettin weird.

 

[DanStealth]

I realize this is an old thread by now, but you're saying you put your cold hard tallow into the smoker, melted it up, and let it smoke for ~ a day (or whatever length of time), and it solidifies normally again? This sounds like a great idea, I just worry about it somehow not coming back together or gettin weird.

That’s exactly what I do, and yes It solidifies back perfectly it’s just has a more of a yellow tone I guess from the smoke.

 

[hankhill11]

I'll take that, and I know what I'm adding along side whatever else goes in next weekend! Thank you

 

[Redoctapus]

Just finished dinner. It was fantastic! I do have to say I don't think the Tallow didn't make much difference flavor wise. I'd say I nailed the cook but it wasn't any better than my first brisket cook, they were both fantastic. That being said my first brisket was a prime grade and this was a choice. So did the Tallow improve the choice brisket? I can't say for sure. The other thing that could have contributed to a better than expected choice brisket was that it was smoked for 11.5 hours and rested at 160 degrees for 10.5 hours. I feel that's more than likely the case.View attachment 1678View attachment 1679

Beautiful!

 

[Redoctapus]

I have been seeing on the internet and on YouTube that using wagyu tallow on a brisket is the craze now. I got a 15 lb choice brisket from Sam's club and decided to give it a try. I'm going to inject the flat with the Tallow and use a little when I wrap it in butcher paper. I'll be cooking it low and slow late Saturday afternoon into Sunday until it's done. I really wonder if it is going to make a huge difference.Has anyone experimented with Tallow yet? Curious if anyone has any thoughts.View attachment 1651

Amazon.com

I render beef fat once a week producing 3-5 gallons of Tallow. At the restaurant where I work as butcher I age the ribeye loins in Tallow for 30-45 days.
I render brisket trimming here at home to paint my briskets as I wrap them.

 

[ANT0407]

I render beef fat once a week producing 3-5 gallons of Tallow. At the restaurant where I work as butcher I age the ribeye loins in Tallow for 30-45 days.
I render brisket trimming here at home to paint my briskets as I wrap them.

Very nice! I haven't made my own yet

 

[Redoctapus]

Very nice! I haven't made my own yet

We also use tallow in the matre d butter, 50/50.
Small cubes render nicely, I have a meat grinder at work.