Learning to do my own tallow as well as getting into making my own sausage has made my brisket trimming much more care free. Gone are the days of debating if it's worth losing that bit of meat or fat that I just paid for by weight. now I just trim away to my hearts content, toss all the trimmings in a pan and when the brisket goes on I get to separating the trimmed meat from trimmed pure fat. Pure fat goes into a pan to make tallow along side the brisket, meatier chunks go in a freezer bag to be defrosted and turned into sausage at a later date. Feel like an Indian using everything and not having any waste.
I've taken to throwing small bits of fat onto the fire to help new coals/wood light and maybe it gives some of that charbroil smoke taste to the meat. Who knows. Does smell damn good though.
Lol, I think jirby was just talking about that on one of his most recent videos His take was about like he doesn't think it does anything to the meat, but yea it smells good
Haven't seen any Jirby videos, but I did some recently with some pork butts and it was a very satisfying smell. And then, like a week later, I saw the guy from Chud's doing it on a video. Thieving bastard. He should send me a Chud Box to make up for this grievous insult.
I sent him a message said he needs to work it into a combo chud box with removable taco table kinda thing
jbr What you doing awake? Thought you weren't doing another cook till tomorrow How's the Workhorse going?
I have a brutal head cold and can’t sleep with my face/head on fire. Hopefully today is the last day of that. I think the offset will be super fun. I really liked the flavor of the wings. I think I’m gonna do a rack of spares today just to get another cook under my belt. My fire was really clean the second half of yesterday and I’d like to do it again.
Jirby mentioned it in the Q and A portion of a recent video. Said he only puts tallow on the fire. I think it’s hilarious watching those stoners do their bbq shenanigans.
Lawry’s and pepper on the right Salt, jerk seasoning, and turbinado on the left Edit: After the initial combustion/white smoke of new splits, this is what I’m settling into. I think it’s about right.
Yes, I just mean the offset. It’s sooooo clean and good. The jerk ribs were everyone’s favorite though.
A butt. First pic is before I wrapped. Should have let the bark set in a little more. Second pic is the butt in a pan with apple juice, more rub, brown sugar, and butter. Save the drippings to toss the butt in when I pull it.
Well, finished very quickly. My last few took forever. First time I probed it, butter, didn’t even wrap it.
I’ve been drinking since the middle of the Indy 500 so my knife skills and this method suck but I’m trying out the butterflied drumsticks. https://www.chilesandsmoke.com/butterflied-chicken-drumsticks/
Sorry for no pics of the Busch Light. They’re the John Deere cans. Shoulda seen me mowing my grass, on my JD, drinking my Busch.