{"id":3431,"date":"2021-09-07T14:01:42","date_gmt":"2021-09-07T06:01:42","guid":{"rendered":"https:\/\/www.meatsmokinghq.com\/?p=3431"},"modified":"2022-12-24T19:52:19","modified_gmt":"2022-12-24T11:52:19","slug":"tallow-on-brisket-how-to-make-it-and-use-it-on-bbq","status":"publish","type":"post","link":"https:\/\/www.meatsmokinghq.com\/tallow-on-brisket-how-to-make-it-and-use-it-on-bbq\/","title":{"rendered":"Tallow On Brisket – How To Make It (And Use It On BBQ)"},"content":{"rendered":"
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If you’ve been keeping up with barbeque trends, you may have heard about the latest craze: using tallow on brisket. Tallow, which is rendered beef or mutton fat, is believed to be the secret ingredient at the renowned Franklin Barbecue, and now many pitmasters are using it to add extra flavor and moisture to their brisket. In this article, we’ll delve into the world of tallow, covering everything from its history and uses to how to make and apply it to your smoked briskets. Whether you’re a seasoned pitmaster or just getting started with barbeque, this guide has everything you need to know about using tallow on brisket.<\/p>\n\n\n\n
Tallow is a type of fat that is made by rendering beef or mutton fat and removing impurities. It has been used in cooking for centuries, and was once a popular choice for deep frying. In barbeque, tallow is often used on brisket by smearing it onto butcher paper at the wrapping stage of the cook. This technique is commonly used in Texas barbeque restaurants, as many believe it adds extra moisture and flavor to the brisket. <\/strong>Tallow can be made in a smoker by simmering the brisket trimmings in an aluminium tray alongside the brisket, or it can be made on the stove and stored in jars for up to 6 months.<\/p>\n\n\n\n <\/p>\n\n\n\n <\/p>\n\n\n\n <\/p>\n\n\n\n Tallow is made from fat. It can be rendered from beef fat or mutton fat, and people have used it in cooking for centuries. Similar to lard (pork fat), or ghee (rendered butter), tallow is rendered fat that has been cooked down until all impurities have been removed.Tallow has many uses, from making soap to molding candles or deep frying food. Once upon a time, McDonalds made their french fries in deep fried tallow before switching to oil over 40 years ago. If you want an oil alternative, tallow is a great substitute for butter or oil when cooking, and it will add flavor and richness to your cooking, and especially your barbeque!<\/p>\n\n\n\n <\/p>\n\n\n\n We all know fat is flavor, so using tallow on your brisket is a way of adding to the flavor profile of the brisket. Smoke adds one layer of flavor to your brisket and the rub adds another layer. Beef tallow is just another method you can try to introduce to your barbeque to add yet another layer of flavor to your already delicious brisket.<\/p>\n\n\n\n <\/p>\n\n\n\n Some believe tallow is the secret ingredient at Franklin\u2019s world famous brisket, and if it\u2019s true, I can see why. Even scientists say that our taste buds on our tongue have a neurological response to the taste of fat. The pleasure we receive from fat can lead to cravings for more fatty foods, similar to a drug addict craving drugs. So with that in mind, be careful how you use this information. Tallow may be the ingredient that makes your brisket addictive and you will have all your family and friends begging for more!<\/p>\n\n\n\n <\/p>\n\n\n\n The best time to apply tallow to your smoked brisket is at the wrapping stage of the cook. Butcher paper is the preferred wrap when working with tallow, and I have yet to see a pitmaster use anything different when using the tallow method. There are several ways to apply the tallow to the butcher paper, and as always, experiment until you find a method you prefer.<\/p>\n\n\n\n For more information on the foil vs butcher paper debate, check out this article. How Should I Wrap My Brisket: Paper or Foil?<\/a><\/p>\n\n\n\n <\/p>\n\n\n\nKey Points <\/h2>\n\n\n\n
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What is Tallow?<\/h2>\n\n\n\n
Why Tallow on Brisket?<\/h2>\n\n\n\n
Why Does Tallow Taste So Good?<\/h2>\n\n\n\n
How To Apply Tallow To Brisket<\/h2>\n\n\n\n
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