Gravy's Cooking Thread

Lanx · 2026-07-03T21:06:19-0400

Dr.Retarded said:
Yep. That's what I know, and I always turn out good pork butts and stuff off of it, despite the lack of real estate. Plus that's slow and sear has the water trough next to the coals, and putting down some foil under the brisket along with a pan that catch all of the drippings because I didn't trim, but figured I could use any of that fat to paste on before I wrap.

I've even got my pizza rotisserie ring on because it's got a thermometer, so I'll have another indicator of temp apart from probing.

I'm going to run this fucker fast and loose.

you could just trim that fat and then make tallow from it easily, just put all the trimmings in a pressure cooker, 1/2cup of water and pressure cook for 1hr, then use a collander to strain the it in a jar, i usually get a little over a quart,(you'll probably get 1/2 quart since you didn't trim much) then put it in the fridge and in a few hours the fat will float on top, and thats your tallow (throw away the water) and then you'll be able to put a huge dollop of tallow on the brisket when you wrap

Dr.Retarded · 2026-07-03T21:23:55-0400

Lanx said:
you could just trim that fat and then make tallow from it easily, just put all the trimmings in a pressure cooker, 1/2cup of water and pressure cook for 1hr, then use a collander to strain the it in a jar, i usually get a little over a quart,(you'll probably get 1/2 quart since you didn't trim much) then put it in the fridge and in a few hours the fat will float on top, and thats your tallow (throw away the water) and then you'll be able to put a huge dollop of tallow on the brisket when you wrap

I was completely ready to do some heavy trimming on the fat but I got into it and it just didn't seem like it was that much compared to a lot of other videos showing different types of briskets. I didn't pick this one out my wife did, but I'll make it work.

And all honesty brisket isn't necessarily one of those things that I chomp at the bit to cook. I mean you know I'm no slouch when it comes to cooking different things, and if I really enjoyed brisket that much, I'd probably cook a few every year. And all honesty I'd rather do baby backs or pork butts.

Maybe it's because they're more forgiving, brisket's kind of one of those things that I like to have every now and then.

Don't worry though, I'll take photos, and if I screw it up I'll freely admit it. Then figure out where I may have gone wrong, and do another one next year.