If you’re throwing your beef trimmings in the bin, mate, you’re throwing away liquid gold. Beef tallow is the unsung hero of BBQ. Pure, rendered beef fat that packs a punch of rich, smoky flavour. Whether you’re wrapping brisket with it, frying up the crispiest chips, or searing a steak, tallow takes it all up a notch. The best part? You can make it yourself from the fat trimmings of your BBQ cooks.
What Is Beef Tallow?
Beef tallow is rendered beef fat that’s been cooked down, removing any water and impurities, leaving behind pure goodness. Before vegetable oils took over the world, tallow was the go to fat for frying, roasting, and even making soap and candles. Now, it’s making a well deserved comeback, especially in BBQ circles where we know a good thing when we taste it.
Why Use Beef Tallow in BBQ?
Tallow isn’t just a substitute for oil, it’s a flavour bomb. Here’s why every pitmaster should keep some on hand:
- Moisture & Shine – Brisket wrapped in tallow stays juicier and gets that glossy, competition-style finish.
- Deep, Beefy Flavour – It enhances everything from grilled veggies to fried potatoes.
- High Smoke Point – Won’t burn like butter, making it perfect for searing steaks or deep frying.
- All-Natural – No seed oils, no additives, just pure beefy goodness.
- Saves You Money – You’re already trimming fat off your brisket, steak, or short ribs, why waste it?
How to Make Smoked Beef Tallow
Making your own beef tallow is dead easy, and if you’re already smoking meats, you might as well double down and make smoked tallow while you’re at it.
What You’ll Need:
- Beef fat trimmings (from brisket, shorties, steak, or any other fatty cut)
- A smoker or BBQ with indirect heat
- A pan or foil tray
- A fine mesh strainer or cheesecloth
- A jar for storage
Step-by-Step Guide:
- Trim Your Fat: Next time you’re prepping brisket or steaks, set aside all the fat trimmings. The cleaner the fat, the better the tallow. Put it in a ziplock bag, or Vac-Seal and store it in the freezer until you have enough.
- Chop It Up: Cut the fat into small chunks to help it render faster.
- Smoke It: Set up your smoker at 225°F (107°C). Place the fat in a pan or foil tray and let it slowly render as it absorbs that smoky goodness.
- Stir Occasionally: Every hour, give it a little stir to help it break down evenly.
- Strain & Store: Once fully melted (usually after 3-4 hours), strain the liquid through a fine mesh strainer or cheesecloth into a clean jar.
- Cool & Use: Let it cool and solidify at room temp. Store in a sealed jar and it’ll last for months in the fridge or even longer in the freezer.
Best Ways to Use Beef Tallow
Now that you’ve got a jar of liquid gold, here’s how to put it to work:
- Brisket Magic – Pour melted tallow over your brisket before wrapping for insane juiciness.
- Sear Like a Pro – Drop a spoonful in a cast iron pan before searing steaks.
- Next Level Fries – Tallow fried chips are crispier, tastier, and straight up better than anything cooked in vegetable oil.
- Smash Burgers – Cook smash patties in tallow for that rich, beefy crust.
- BBQ Beans & Veggies – Stir a bit into baked beans or roasted veg for extra depth.
Final Thoughts
Beef tallow is one of the easiest ways to level up your BBQ game, and if you’re already trimming meat, you’ve got no excuse not to make it. Smoky, beefy, and packed with flavour, it’s a must have for any serious backyard cook. Give it a crack, and once you do, you’ll never go back.
Got a favourite way to use tallow? Share it with me over on Instagram @ollies_q and tag me in your cooks!
