Figured I’d document this process from my brisket prep over the weekend. Beef is currently salted and vac sealed… will rub with tallow and dry rub soon.
So, just to be clear… I’m firmly in “fat cap adds nothing and ruins bark” camp…
This is what I do, zero waste. I trim all excess fat, it goes in a pot, then I trim any flaps or thin areas that will just over cook anyways, and they get diced up for burger mix.
Add some water to the pot to get things going… then the fat starts to render out, water boils off and it ends up like this:
Note the yield, 700ml of liquid gold for a single brisket.
Final strain through the pour over funnel w/coffee filter and you get a nice block of beef tallow