Hi
Had some beef that was very fatty, would I cook it longer or hotter to cook out the fat?
Was cooked 14 hours at 225 F.
Bark was amazing, GMG texas pellets.
Hotter or longer to render beef fat?
Re: Hotter or longer to render beef fat?
Both. Cooking it longer renders more of the fat that melts at that temperature as it migrates through the meat. Cooking it hotter renders the fat that only melts at higher temperatures.
But remember, it's the temperature of the meat that I'm talking about here - not the temperature of the cooker! Big difference...
But remember, it's the temperature of the meat that I'm talking about here - not the temperature of the cooker! Big difference...
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Re: Hotter or longer to render beef fat?
What cut was it?
I personally don't go cook beef under 250F(bbq).
Depends on the fat really, are we talking big chunks, marbling, where is the fat sitting etc etc?
In short if I had a piece of fat that could alter the time of my cook I would trim or remove it.
I personally don't go cook beef under 250F(bbq).
Depends on the fat really, are we talking big chunks, marbling, where is the fat sitting etc etc?
In short if I had a piece of fat that could alter the time of my cook I would trim or remove it.
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- Posts: 98
- Joined: Thu Aug 11, 2011 3:41 pm
Re: Hotter or longer to render beef fat?
Karubi plate, 9+ marbling and trimmed the fat cap to 6mm.
Re: Hotter or longer to render beef fat?
I like hotter to render...Specially with, if I know my Japanese marbling system, that is a higher end of the spectrum I think...definitely hotter and faster!
Burnt By The Best
Competition BBQ Team
Fresno State University
Go Dogs!
Competition BBQ Team
Fresno State University
Go Dogs!