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Brisket Secret not for a Traeger

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    Brisket Secret not for a Traeger

    Fat on the fire in the offset.
    The Brisket Secret Nobody Talks About | Mad Scientist BBQ - YouTube

    #2
    It makes sense ... and is undoubtedly why barrel smokers like the PBC are so effective (Noah's "flavor fog" from fat dripping onto the coals) and why a gasser can make such tasty burgers, etc., as long as there is plenty of fat dripping onto smoking-hot "flavorer bars" (Weber) or whatever other manufacturers call them. Fat on the fire ... who'd a'thunk it?

    Edit: I don't know about a Traeger ... but it should be possible to make it work on a Grilla OG by setting a small metal container (or a foil smoke pouch) with the fat in it on the little shield on the bottom of the main deflector. Might just have to give this a try ... perhaps with some nice, fatty bacon (before investing in Wagyu tallow) ... .
    Last edited by MBMorgan; November 17, 2021, 11:46 AM.

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      #3
      I saw this yesterday. It was the second YouTube video I saw this week that suggested putting beef fat on the fire amped up the flavor of the brisket. The first was Robby Robinson (aka Chud's BBQ) https://youtu.be/Z2aD16zFP8E

      I also asked Jeremy Yoder (in the comments) if this made a mess out of his firebox and he replied "No, all the fat just burns up".

      I guess it's worth a try

      Comment


      • bbqLuv
        bbqLuv commented
        Editing a comment
        Chud's BBQ is a little over the top but has good information.

      #4
      I do something similar with chicken trimmings on the kettle. Learned that from Dave Parrish (for those of you relatively new here, that's the now-owner of SnSGrills.com who used to rub shoulders with us here). Place chicken fat & trimmings on the coals, a few at a time. Keep doing it incrementally until you run out. Stinks to high heaven but it works magic on the chicken!

      I might have to try this on my next brisket cook (on Black Friday, who's with us?). I don't care for the taste of a brisket on the PBC, so I will be anxious to see how much of a difference this really makes in the end product so many hours later, pro or con or nill.

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        #5
        Mmmm -sizzle, sizzle, smoke, and sizzle. And to think I was tempted to use a pan in my Bronco.

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