Making Beef Tallow

[Buffalo]

I was wondering if anyone has used their smoker to render beef fat for tallow. I have a Masterbuilt 40" vertical smoker. Thinking of placing catch pan at the bottom and rendering the fat at about 225 degrees (f).

[bbqLuv]

I watch BBQ youTubers render brisket fat along with smoking the brisket.
do a YouTube search, " how to render fat in smoker"
Have fun

[texastweeter]

I render it in a crock pot.

[barelfly]

I know the Flat Top King uses smoked tallow, he may have a YouTube video on how he goes about that. He also has a channel called Pellets and Pits.

[mrteddyprincess]

I render fat in a pot on my stove. It is not difficult. I have rendered on the smoker but my opinion is that smoke does not add to the quality of the tallow/lard/schmalz.

[Redwng]

I have used my LSG pellet cooker to render fat each time I do a brisket to use when I wrap the brisket. I put the sliced hard fat into a foil pan, cover it and put it in the smoker for 3-4 hours. If left uncovered the fat will get hard and will not render like when it is covered. I also don't get near the same amount as when the pan is covered and the flavor is not very appealing to me either when uncovered. Hope this helps.

[Purc]

I need to render some fat around my stomach.... any suggestions ?

[Duanessmokedmeats]

Maybe a salad?

[ItsAllGoneToTheDogs]

I do all the time, you can smell the smoke when you use it but depending on the protein I'm using it with the smoke doesn't always come through. It does for sure on eggs though!

I save up fat year round then do a brisket or chuck with a foil pan full of diced up fat below it, filter and refridgerate.

[jlazar]

I do it on the stove or crockpot. I am not wanting the smoke flavor just the tallow. Also, don't want the flavor to be affected by any rub dripping down with it as it renders.

[Jerod Broussard]

I made it then I bought it.

[Spinaker]

I make a tallow all the time. However, I grind it and throw it in a crock pot with some water. Set it too low and let it rip for 8 hours or so.

Filter, then let it harden. Flip it over and out of the bowl, scrape the brown bits off the bottom and then do it all over agin in the crock pot. Then filter again and jar it up. It comes out silky white and awesome.

[Jerod Broussard]

Whew, thought I was the only one with brown bottoms (as an adult).

[58limited]

I made tallow yesterday. Red Bird gave me 5lbs of brisket trim. I used a Dutch oven on the stove top.

They have given me smoked tallow before and I like it but only use it for certain things since the smoke is strong.

[FCDank]

I have used the pellet grill (GMG) to render fat, once. Too smoky for the family. We use beef fat for stir fry, stroganoff, other places where an extra smoky flavor might not work for all.
I stick with pre smoked trimmings into enameled Dutch oven in the indoor oven set to 250° or so. Stir every couple of hours, then sift and strain and into jars.
Thinking of another Costco brisket now...

[Alan Brice]

I always start my briskie trimmings in the oven, in my fav 12 CI. By the time the bris is done it goes into the already warm oven and the liquid comes out and into a ball mason jar. Hold the bris for at least 3-4 hours or whateva time frame to serve warm.
I am getting soo much I am going to try some lard candles.

[SheilaAnn]

What Spinaker said. Because I use it for making moisturizer in addition to cooking. While I love the smoke aroma, not in the moisturizer.

and I do the “washing” 2-3 depending on much I think it needs.