I’ve watched/read about this. Putting tallow on the logs during the cook for brisket. I think the goal is to get the favor of fat drippings on hot coals you would get on a direct heat cook. Pit barrel lovers please feel free to chime in.
Well, I will be doing this tomorrow on my brisket cook. Reports to follow.
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Let us know how it goes. I would imagine if it is done in moderation as to not start a grease fire, you’d be fine. It would be interesting to see if the flavor translates like it does on the PBC.
I saw that but he put beef fat vs tallow on. I saw Jirby do it on a Goldee’s cook with tallow. He put it on the logs before lighting - the briskets were on the pit before the fire was started.
When I find myself cooking out and don't have wood, yes, I'll toss a little of the fat trimmings on the coals for aroma. So far, this has been for shorter cooks, like tri tip.
It's not really Tallow, I know, but wouldn't that be the same idea? Does it improve flavor? It does improve aroma, so I would say yes.
That is, it's something I will continue to do.
Last edited by TheCountofQ; May 28, 2023, 11:01 AM.
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I do this with chicken trimmings, fat & skin, on the coals when grilling chicken but haven't tried it with beef. Highly recommended with chicken at least. Stinks to high heaven at the time but worth it on the finished food IMO, gives it a PBC vibe on a kettle for sure.
Why is it that we have to dream up yet another fad or gimmick? Dripping grease onto coals has been a mainstay of flavoring your meats forever. Even gassers have drip rails to take some advantage of smoking fat for flavor. If you are cooking offset, maybe there's something to it but I wouldn't think it to be much. But hey, injecting fat into brisket was a thing for a while. Maybe this might work but I tend to doubt it on offset cooking. But hey, someone out there try it and report back instead of asking questions or opinions..
Practical? Maybe. Snarky? Certainly. I mean why would any one on this site ask a question that hopefully stoked a good conversation? But hey, Troutman, thanks for posting.
Sorry Rob whatever, I guess that was a bit snarky. It just seems like everyone is seeking the holy grail of cooking. It’s like a couple of months ago Jeramy Yoder comes out with his discovery of Franklin’s secret brisket seasoning…Lowrey’s salt. I think Lowrey’s sales and stock rose 500%, instead of concentrating on the basics of properly cooking one in the first place. Again no offense intended, try it, maybe it is the next “thing”.
From what I've read it's the fat's flames making contact with the meat that has purportedly been proven (no sources, anecdotal memory only). Not so much the smoke itself. I only know what I read though, I'm not a scientist.
From what I’ve seen, some Texas BBQ’s have done this. Without advocating it, you can see that they do this at Goldee’s and I suspect they learned it from working at other places. Whether it makes any difference is a different story but they have to do something with all that tallow they generate.
I know a lot of places toss their onion heels/peel in the firebox to dispose of them and to perfume the air. At catering and bvq events I do the same. Most big BBQ places have grease disposal setups like fast foot joints.
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