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Bright yellow rendered fat from brisket, SVQ

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  • Bkhuna
    commented on 's reply
    An oyster roast. I'm envious.

    We're gonna miss out annual trip up to the low country this holiday, but next year, God willing, we're going to put a serious dent in the shrimp and oyster population.

  • EdF
    commented on 's reply
    Like that bonus!

  • holehogg
    commented on 's reply
    Looks great. Love oysters but I think I've only cooked them once a long time ago. I do cook a lot of muscles over live fire.

  • BourBonQ
    commented on 's reply
    Was surprised to see the smoke ring at that temp and short cook.

  • BourBonQ
    replied
    Stuey1515 Bottom line, this brisket was delicious, and great texture.

    Side note: I smoked it in the PBC. Was first time using Fogo lump. Man, that stuff burns HOT. Will have to adjust my lighting method.

    Had to let the barrel settle for a couple hours just to get it below 400. Took roughly 1.5 hrs to get brisket temp to about 145 internal. A different bark than low and slow, but can't complain.

    Bonus... threw some fresh picked oysters on the barrel afterwards...

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    Last edited by BourBonQ; December 20, 2020, 12:35 PM.

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  • BourBonQ
    commented on 's reply
    I'll let you know, smoking it this weekend.

  • Stuey1515
    replied
    Well there you go, cornfed beef, always learning, how was the flavour BourBonQ ?

    Leave a comment:


  • Polarbear777
    replied
    In my experience doing SVQ or QVQ the fat gets colored by the rub elements. For BBBR it’s usually a nice orange color.

    Leave a comment:


  • fracmeister
    commented on 's reply
    Naw we see that yellow rendered out fat on dairy cows. We never fed Rovimix to steers —maybe some do,

  • BourBonQ
    replied
    Wondering if sous vide amplified the grass/corn color effect?
    Last edited by BourBonQ; December 18, 2020, 05:40 PM.

    Leave a comment:


  • BourBonQ
    commented on 's reply
    I get the grass fed/nutrient angle, just never seen such a dramatic difference between uncooked vs cooked before.

  • fracmeister
    replied
    Almost only fat from a beef i see render yellow is from dairy cows. That brisket looks nice though. I seriously doubt a dairy cow got slaughtered for brisket in a commercial operation. That said we’d eat’m if they stopped production

    Leave a comment:


  • fracmeister
    replied
    Fat color is a function of what kind of vitamins are present in the cow's diet. The key ingredient that makes grass fed beef fat look yellow instead of white is beta-carotene. Beta-carotene is a natural form of Vitamin A - an essential nutrient - which the body can convert to Vitamin A as needed.

    Leave a comment:


  • Jerod Broussard
    replied
    Cornfed! Reminds me of collagen from turkey, with obviously added neon highlights.

    Leave a comment:


  • BourBonQ
    started a topic Bright yellow rendered fat from brisket, SVQ

    Bright yellow rendered fat from brisket, SVQ

    Picked up a small, nicely marbled prime brisket from Costco, pre-trimmed. I seasoned it with Oakridge Black Ops brisket rub overnight, then 30+ hour SV @ 150F (Clint C's method).

    When I chilled it in its vac seal after SV, the rendered fat solidified into what looks like pure yellow butter. Nothing seems off, I just have never had one look like this before. Is this a result of the Black Ops (I don't usually season before SV)? I see the yellowish fat in grass fed beef, but haven't seen one go from white to bright yellow like this. Any other ideas?

    1st pic is uncooked, and prior to seasoning. 2nd pic is post-SV with seasoning and after chilling...

    Click image for larger version

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