Smoked beef tallow rendered from brisket trim on the Kamado Joe Pellet Joe. This 'liquid gold' adds pure flavor to everything from steaks to potatoes to tortillas, ensuring you'll never toss trim again.
1. Prep the Fat: Chop brisket trim into small chunks for even rendering.
2. Fire Up the Pellet Joe: Set to 200°F with a mild smoke (e.g., Bear Mountain BBQ gourmet).
3. Smoke & Render: Place fat in a foil pan. Smoke uncovered for 2–5 hours, stirring occasionally, until the fat fully melts and cracklings turn golden.
4. Strain: Carefully strain through a fine mesh or cheesecloth into a heat-safe jar.
5. Cool & Store: Let cool, then refrigerate until solid. It should turn creamy and white — that’s how you know you nailed it.
