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    DIY Beef tallow - Wagyu Brisket

    Posts: 122
    in EggHead Forum
    So I think we've all slowed down on smoking brisket (with the shortage and pricing rollercoaster) but I scored a Wagyu Brisket locally for the 4th (see another thread). I decided to give making my own beef tallow a try since the fat quality is so good. 100% amazing result and I highly recommend if you haven't already.  Tallow is AMAZING for searing steaks, frying french fries or anything else for that matter or even making biscuits. Anyone else do this?? 
    Dallas Texas.
    2 x XLBGE 1 x LBGE.
    Tech:  EggGenius and Thermoworks Smoke w Gateway
    Lump: Rockwood/Fogo
    Wood: Cherry, Apple, PostOak, Pecan
    Meat: Costco, Deep Cuts
    Rubs: Meat Church, HardcoreCarnivore, John Henry's
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    Comments

    • Posts: 23,161
      Liquid gold right there. 
      Keepin' It Weird in The ATX FBTX
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    • Posts: 23,161
      Or semi-liquid depending in temp 😀
      Keepin' It Weird in The ATX FBTX
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    • Posts: 34,676
      No comment on the tallow but that brisket is an impressive looking cut right there.  I've gotta find the other thread.  
      Louisville; Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period.
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    • Posts: 122
      lousubcap said:
      No comment on the tallow but that brisket is an impressive looking cut right there.  I've gotta find the other thread.  
      Lol thanks.  It's only 2 threads back lol.  See ya there!
      Dallas Texas.
      2 x XLBGE 1 x LBGE.
      Tech:  EggGenius and Thermoworks Smoke w Gateway
      Lump: Rockwood/Fogo
      Wood: Cherry, Apple, PostOak, Pecan
      Meat: Costco, Deep Cuts
      Rubs: Meat Church, HardcoreCarnivore, John Henry's
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    • Posts: 5,961
      I’ve not made tallow but a few years back we raised two Duroc hogs and I made lard with some of the fat. It was great. I made several jars and froze it. I made it in a crockpot on low.
      your tallow looks awesome.

      ___________________________________

       

       LBGE,SBGE, and a Mini makes three......Sweet home Alabama........ Stay thirsty my friends .

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    • Posts: 122
      shtgunal3 said:
      I’ve not made tallow but a few years back we raised two Duroc hogs and I made lard with some of the fat. It was great. I made several jars and froze it. I made it in a crockpot on low.
      your tallow looks awesome.
      Certainly helps to start with Wagyu Brisket....
      Dallas Texas.
      2 x XLBGE 1 x LBGE.
      Tech:  EggGenius and Thermoworks Smoke w Gateway
      Lump: Rockwood/Fogo
      Wood: Cherry, Apple, PostOak, Pecan
      Meat: Costco, Deep Cuts
      Rubs: Meat Church, HardcoreCarnivore, John Henry's
      · Share on FacebookShare on Twitter
    • Posts: 23,161
      TexasisBestest said:
      show previous quotes
      Certainly helps to start with Wagyu Brisket....
      It’s the only beef fat I save. 
      Keepin' It Weird in The ATX FBTX
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