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!
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!
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