Save that brisket fat

[Guest]

After trimming the fat off the last brisket that I smoked, I cut it into small cubes, then froze them in individual ziploc bags (about 3-4 cubes per bag). Now, when I grill steaks/chicken, I throw a few of the frozen fat cubes on the grill while cooking. The extra smoke from the fat gives a lot of natural flavor without having to have the fat in the meat. One brisket worth of fat was enough for 3 months of grilling. Does anyone else have any little tricks similar to this?

 

[John W.]

These chunks of fat held in a pair of tongs are great for oiling a hot grate as well.

 

[Dwain Gleason]

Burning fat is the tastiest carcinogen I've ever had the pleasure to ingest in mass quantities. ;-) I'm not sure I'd do this with brisket fat, but I think rendered pork fat from the shoulder is very tasty stuff. I sometimes keep it to mix back in with frozen leftovers, especially through the winter.

 

[Susan Z]

My family devours the brisket fat. I've been forbidden from trimming it off. lol