Tried a hot fast brisket on the Pit Barrel. Took 5.5 hours. It was about 9 lbs after trimming. This was a $1.87 a lb at Kroger over the 4th weekend. I cooked it today. Wrapped at 170 and added Wagyu tallow for the first time. Not so sure about that just yet. May have to tinker with it. May smoke the whole can and seal it in a mason jar.

Wife said it's delicious and melts in your mouth. Last pic is the cooks portion.

Hot and fast brisket is good, but just don't get the good smoke flavor as much or a good bark. Definitely looks tender and juicy. I got 3 of those $1.87/lb briskets in my freezer. Ended up injecting the 1st one with wagyu beef tallow in the flat because it had hardly 0 fat on the flat, but came out pretty damn edible.

Looks great

Can you make your own tallow by putting trimmings in a pan while smoking a brisket?

That looks pretty damn good. I smoked a similar size brisket and pork butt yesterday in 6.5 hours (1.87 Kroger). Temp ranged from 240-275 most of the cook. First hour was probably close to 300 until the coal bed burned down some. I like to use smaller pieces of post oak that I cut for better fire management and a cleaner smoke. Put on @ 6 a.m. and done by 12:30. No easy bake oven was used for this demonstration.

Looking good

Yes sir. I'd suggest cutting into small pieces. Makes it easier to strain and seems to render a little better.

What’s the shelf life? Can it be frozen, or does it need to be refrigerated?

Can't answer that one. But I just keep it in a Mason jar in pantry. Sure you could Google the shelf life of rendered beef fat.

Looks great

Looks Good

I have a friend who competes in BBQ. He throws all his trimmings in a crock pot until rendered. Strains it into a Mason jar. Then he puts what he is going to use on a brisket in a small rectangle pan and puts it on the smoker. That tallow then is smoked tallow.

Looks great; not sure on this tallow fad; started on the web, by someone who saw someone who saw bla, bla, do it. Briskets have been cooked for decades without tallow. The fat renders on a long cook, pouring tallow over the meat to make it look juicy; I don’t get it. Just take the drippings in the foil and if you want to make someone think it is juicy, pour it all over. Many die hard bbq eaters don’t like any sauce or grease being poured on their slice of brisket.

I also like to use tallow when your freezing future dinner portions, dump some in the bag and just reheat the bag in warm water. Bing bang boom!

I choose my personal cuts from the point. I’ll never understand why everyone wants a moist juicy slice of brisket and then demands that it comes from the dry side of the brisket and then pours melted fat over the lean side to make it good again. Point is where it’s at.

I agree, my favorite part is the point.

Great

I use tallow but only on the butcher paper before I wrap, been doing this for a while and really like it. Also, if you find yourself with a surplus of tallow use it to make chicken and dumplings. You can thank me later!

I put all the trimmings in a cast iron skillet and set it in the smoker.

When brisket stalls I inject that warm smoked tallow into the brisket. Not sure that it does much, but it makes me feel better using the trimmings.