Welcome!


This is a membership forum. Guests can view 5 pages for free. To participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

Only 4 free page views remaining.

Announcement

Collapse
No announcement yet.

Texas Cracklins update

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts

    Texas Cracklins update

    i "invented" (probably not the first but I might as well claim it) smoked brisket fat treated just like you do brisket. Yep. Straight fat that you trim off (squishy fat not hard deckle). Coated with you favorite rub. Sometimes I even baptize the fat in the liquid I use to inject before I add the ribs just to get it to stick better. Keto people just can’t get enough fat!

    today I took leftover fat I had trimmed from a USDA Prime standing rib roast. Same treatment. Wow. Even better Click image for larger version

Name:	5C73BC1E-CF56-4C64-8169-68E308AFCD09.jpeg
Views:	265
Size:	131.4 KB
ID:	743360Click image for larger version

Name:	00DD6D21-77A0-49F6-97FB-61DF07821063.jpeg
Views:	208
Size:	150.7 KB
ID:	743361Click image for larger version

Name:	59C2B035-55B8-480F-ADC2-8A27726DAC8A.jpeg
Views:	186
Size:	132.0 KB
ID:	743362Click image for larger version

Name:	E50E7308-FFF6-42B3-AEBD-2654295B6738.jpeg
Views:	184
Size:	194.0 KB
ID:	743363Click image for larger version

Name:	2C2D13FC-2923-4638-A695-BCB7DE00C3B3.jpeg
Views:	172
Size:	175.4 KB
ID:	743364

    #2
    I can't wait to try this. I have a prime and a wagyu brisket in the freezer so it will happen soon.

    Comment


    • fracmeister
      fracmeister commented
      Editing a comment
      Let the fat get to room temp before applying the rub.

    #3
    Yes please.. that looks great!!

    Comment

    Announcement

    Collapse
    No announcement yet.
    Working...
    X
    false
    0
    Guest
    Guest
    500
    ["pitmaster-my-membership","login","join-pitmaster","lostpw","reset-password","special-offers","help","nojs","meat-ups","gifts","authaau-alpha","ebooklogin-start","alpha","start"]
    false
    false
    {"count":0,"link":"/forum/announcements/","debug":""}
    Yes
    ["\/forum\/free-deep-dive-guide-ebook-downloads","\/forum\/free-deep-dive-guide-ebook-downloads\/1157845-paid-members-download-your-6-deep-dive-guide-ebooks-for-free-here","\/forum\/the-pitcast","\/forum\/national-barbecue-news-magazine","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/bbq-news-magazine-2019-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/bbq-news-magazine-2020-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/bbq-news-magazine-2021-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/bbq-news-magazine-2022-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/current-2023-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/current-2024-issues","\/forum\/free-deep-dive-guide-ebook-downloads\/1165909-trial-members-download-your-free-deep-dive-guide-ebook-here"]
    /forum/free-deep-dive-guide-ebook-downloads/1165909-trial-members-download-your-free-deep-dive-guide-ebook-here