Brisket fat for rendering questions

[Ryan]

I just trimmed up a 17.5# brisket and got 4.5# of fat off it. I know these may be stupid questions but I've never done this and the dog doesn't really like the fat. Can I render this down. If so how do you guys do it? I've read you can do it on stove top, oven, or in a pot of water. Any help is appreciated.

[tadowdaddy]

I'd put it in a bag and freeze it. Use it for sausage when I needed to add some fat.

[barkonbutts]

Or if you have two shelfs on your smoker put the fat on top in a aluminum pan poke holes in it and let that fat drip onto your brisket as it cooks and let it baste the meat!!

[Ryan]

Or if you have two shelfs on your smoker put the fat on top in a aluminum pan poke holes in it and let that fat drip onto your brisket as it cooks and let it baste the meat!!

That's a good idea but I left about 1/4" of fat on it, should be plenty. I've read where beef fat makes good oil for frying French fries.

[RowdyRay]

Folks did it all the time. What we called lard. Chop it up into pieces. The smaller the better. Try to remove any meat pieces. Put it in a stock pot. No water. Heat real low. Don't want to burn it. It may take several hours. It's done when you have nothing but the connective tissue stuff floating on top. Strain through cheesecloth. Store in mason jars in the fridge.

Use it in any recipe that calls for shortening. Makes the best pie crust. Everything deep fried growing up as a kid was fried in lard. Everything. French fries, onion rings, corn dogs, doughnuts....you name it.

[Ryan]

Folks did it all the time. What we called lard. Chop it up into pieces. The smaller the better. Try to remove any meat pieces. Put it in a stock pot. No water. Heat real low. Don't want to burn it. It may take several hours. It's done when you have nothing but the connective tissue stuff floating on top. Strain through cheesecloth. Store in mason jars in the fridge.

Use it in any recipe that calls for shortening. Makes the best pie crust. Everything deep fried growing up as a kid was fried in lard. Everything. French fries, onion rings, corn dogs, doughnuts....you name it.

Thanks Ray! Gonna give it a go a little later

[Richtee]

You won't have much luck with the "spongy" fat... but the "hard" fat will render well.

[Ryan]

You won't have much luck with the "spongy" fat... but the "hard" fat will render well.

Thanks Rich, I'll see how much hard fat I got then go from there.