Quote:
Originally Posted by mcjaredsandwich
Last time I smoke a brisket I kept all the fat and used it anytime I cooked something in the skillet instead of using butter or an oil. I let the fat cook down before adding whatever into the pan. It was some good stuff.
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This is your correct answer. You can freeze it in little ziploc snack pack bags. When a recipe calls for a couple TBS of oil to brown an onion or something use this, it doesn't take long to render.