Loading...

No worries, no worries. KJ5ILQ. Thank you KB9NSK. I appreciate it. I'm more awake and more moving than disco around. How's that? Yeah, I'm getting ready to smoke a big ol' brisket. Yes, a big ol' brisket. How big is this brisket? I don't even look. Twelve pounds. So a twelve pound brisket, that's not super big. So, Otter makes macaroni and cheese for most holidays. She likes to try different variations. And so this holiday she is making a smoked brisket mac and cheese. But she doesn't know how to smoke a brisket. But that does. So that's how I got roped into smoking a brisket. Yeah, it won't take me long to prepare this thing. Since it's going, since a good part of it's going to go, well, I don't know. I think she said a third of it, so it's going to go into the macaroni and cheese. I will smoke it the Texas way probably. Salt, pepper and garlic. Probably all of it, well, I'll say that's not all I'll do to it. The way I do my briskets is I'll trim them down. If you're on Discord or in the group chat, you'll see, I'll post a picture of the brisket. You'll see the fat cat. You pay for all that extra fat, which kind of sucks, but it is part of what it is. But I'll end up trimming this thing down. We'll probably move, gosh, a good three, four pounds of it probably. Removing the fat cat. I get a lot of that fat off of it. Not all of it. I like some of it, you know, for it to render and soak through the meat. But I'll end up getting rid of a lot of it. There's no point in wasting the energy or the time or the seasonings to cover something you're not going to eat anyhow. But I'll tell you what we do with the fat cat. This is a little different. It's a little bougie. Bougie, I believe. Bougie, is that the right word to use? Yes, it is. It's a little bougie. We'll take the fat cat and restore it. I already got a bag or two of it in the freezer. In fact, there's probably about enough now that we can do this. But we'll take it and we'll render it all down. We end up with quite a bit of beef tallow. And that's what we like to use to cook with. Beef tallow. It's all natural. It's all good. I know there ain't no extra crap in it because I rendered it myself. So, yeah, that's probably what we'll end up doing in the next few days is rendering beef tallow out of the leftover brisket fat. So, my brisket. Let me tell you how I'll prepare this brisket. And it depends on the brisket that I'm doing. I got three or four different variations. Let me take a real quick breather. I will come right back.