BBQ White Gold (Smoked Beef Tallow)

1. Prep the Fat: Chop brisket trim into small chunks for even rendering.
2. Fire Up the Pellet Joe: Set to 200°F with a mild smoke (e.g., Bear Mountain BBQ gourmet).
3. Smoke & Render: Place fat in a foil pan. Smoke uncovered for 2–5 hours, stirring occasionally, until the fat fully melts and cracklings turn golden.
4. Strain: Carefully strain through a fine mesh or cheesecloth into a heat-safe jar.
5. Cool & Store: Let cool, then refrigerate until solid. It should turn creamy and white — that’s how you know you nailed it.