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Cooking Brisket FAT--amazing--and KETO as all get out

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  • fracmeister
    Founding Member
    • Jul 2014
    • 1072
    • Sprang, TX
    • Dances with lemmings

      (and smokes on a Yoder 640, raises bees and shoots a .408 WIndrunner) "come la notte i furti miei seconda"

    Cooking Brisket FAT--amazing--and KETO as all get out

    OK, many of you keep the fat you trim from briskets and use it in sausages. A few even render it to oil and I have seen it turned into candles once.

    But on a nice prime briskie with very soft fat (none of that hard deckle) AND being a Keto person I tried an experiment. Cut the fat in 1/4-1/2" thick layers and treat it like the brisket. Instead of injecting it I douse it in the runoff injectant and then coat it liberally with salt and my rub. Put it on the top rack while the brisket smokes below it.

    Six hours later it has a bark that is as dark or darker than the brisket and looks thinner. I pick up a piece (remember, this is just FAT, no meat) and take a bite. WOW.

    That was amazing. Not only that but what cooked out has rained down on the brisket leaving a glistening color on the meteorite below. I thought to myself ---hey, let's see how far this goes. Wound up leaving some six hours and some 10 and some 12. I ate all the 6's and finally shared some 10s and 12s. Crispy bark on the outside with a smooth, oily fat that has absorbed the smoke, salt and rub...it is a think piece so although spices and etc don't penetrate very far, they don't have to. The fat has practically rendered away and the 1/2" pices only show a little fat.

    I don't know what to tell you boys and girls but I am going to be smoking brisket fat along with the brisket.

    Somebody try it and tell me if I am wrong here!
  • 58limited
    Club Member
    • Dec 2018
    • 476
    • SE Texas
    • "Beer is proof that God loves us and wants us to be happy." ~Benjamin Franklin

    #2
    There is nothing I hate about this idea Maybe call it a Texas Cracklin'

    Comment

    • pkadare
      Club Member
      • Jun 2019
      • 689
      • Bobcaygeon, Ontario
      • My gear:
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      #3
      I could feel my arteries hardening just while I was reading this. Seriously, though, sounds awesome. I'm pretty sure that I've got a big vacuum sealed bag of brisket trimmings in the freezer.

      Comment

      • holehogg
        Club Member
        • Nov 2017
        • 1723
        • Port Elizabeth, South Africa

        #4
        I'd be there in a shot to partake. As wrong as it may seem any fat that is properly rendered is good to go in my book.
        That's a great snack to have during the cook and seems to be just as enjoyable at the different cook times.
        I'm in.

        Comment

        • RsmokySr
          Club Member
          • Oct 2016
          • 3
          • near indiantown

          #5
          sounds like a good idea since im about to smoke a 20 full packer i'll try it and to think about it i have a nice pork belly i think that should go on the top rack as well some times i seperate the point from the flat and put it on the top rack for the same affect.

          Comment

          • fracmeister
            Founding Member
            • Jul 2014
            • 1072
            • Sprang, TX
            • Dances with lemmings

              (and smokes on a Yoder 640, raises bees and shoots a .408 WIndrunner) "come la notte i furti miei seconda"

            #6
            OK, Texas cracklins is our first nomination for the name. I thought of fatty burnt ends. Any better ideas?

            Comment

            • Red Man
              Club Member
              • May 2018
              • 743
              • Western Washington

              #7
              I vote for Texas cracklins.

              Comment

              • jgreen
                Charter Member
                • Oct 2014
                • 2552
                • Winnipeg Manitoba Canada
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                #8
                Artery candy.

                Comment

                • smokin fool
                  Club Member
                  • Apr 2019
                  • 1043
                  • Mississauga, Ont

                  #9
                  My stomach would do a double back flip with a 360 if I tried this.
                  Payback for a lifetime of abuse....

                  Comment

                  • ddmcwhirter
                    Charter Member
                    • Nov 2014
                    • 122
                    • Leon Springs northwest of San Antonio, Texas

                    #10
                    It is beef, but as Emeril likes to say...(Beef) pork fat! I have about a quart of rendered cuttings from my dry aged (Umai) rib roast. I keep forgetting, but it is frozen. I owe this brisket I'm cooking the very best...so God help me remember to get the juice out before pictures.

                    Comment

                    • fracmeister
                      Founding Member
                      • Jul 2014
                      • 1072
                      • Sprang, TX
                      • Dances with lemmings

                        (and smokes on a Yoder 640, raises bees and shoots a .408 WIndrunner) "come la notte i furti miei seconda"

                      #11
                      I have had variations on smoked pork fat. Salo for example but it isn't smoked and rendered down like this. I also have some cuttings left from my standing rib roast that will get this treatment on the next long smoke. Wondering where we can go with Texas Cracklins

                      Comment


                      • HawkerXP
                        HawkerXP commented
                        Editing a comment
                        I'm thinking the ER...?
                    • JeffJ
                      Charter Member
                      • Feb 2015
                      • 2356
                      • Michigan
                      • Jeff

                      #12
                      Very interesting. This is something I never would have considered. Thanks for sharing.

                      Comment

                      • Oak Smoke
                        Club Member
                        • Aug 2018
                        • 290
                        • Central Texas

                        #13
                        Thank you! I went keto about a month ago. This is another way to get some good fat in my meals. This whole concept goes against everything I was told until recently. I'm all in. My old dad disliked carbs and ate every kind of fat that came by. I went to his ninety first birthday party last month. Those may be the real Texas crunch.

                        Comment


                        • ddmcwhirter
                          ddmcwhirter commented
                          Editing a comment
                          My wife started with Keto...she had to make "fat bombs" to keep up with the recommended fat. She soon simply changed to extreme low carb. She now spends gobs at Amazon to buy all kinds of flours and such. I must say, she looks pretty dang good now, re-igniting lustful thoughts. LOL. She lost 89 pounds in a year and a few months. I lost ten pounds just by association!
                      • Mr. Bones
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                        #14
                        Oh, how we did usedta dang near fight, as young'uns, fer th Cracklins, when Mama, or Gramma was a cookin up some sorta splendiferous thing...

                        11 kids=Cracklin Rationin imposed lol... Dag Nabbit...

                        So, now I'm a few days away from 57, an a half...(Yes, I stilll count th 'an a halfs' )

                        I'd eat these, without hesitation, mainly on accounta: I'm about as far from obese as one can be, an still be alive...my bp remains round lowish, compared to average, an my cholesterol balance remains good...

                        Partially, too, is I jus don't want it in th local paper, or on my headstone, that Cause of Death was from chokin on a hunk of smoked tofu, or even kale...
                        Last edited by Mr. Bones; September 10th, 2019, 03:54 PM.

                        Comment

                        • Henrik
                          Founding Member - Moderator Emeritus
                          • Jul 2014
                          • 3882
                          • Stockholm, Sweden

                          #15
                          Well, the name, Texas cracklin's, is a given.

                          As for the process: I'm real curious. Is this the fat that separates the point and the flat? Or do you trim off the fat that covers the flat? We need photos! I think you struck gold there, I'm real curious to try it. I'm a big fan of fat, so this could be a big hit.

                          Comment

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