Brisket Fat Popcorn. Because all other salty snacks are now invalid.
You may think you have popcorned before. I assure you, unless you’ve had smoked brisket popcorn, your previous popcorning was all a sham.
I’m a big fan of making my own popcorn from scratch (much to the surprise of my friends who expect me to whip out a bag of microwave corn). There are some major benefits to old-school popcorning, including:
- It’s an excellent way to maintain the seasoning on a cast iron dutch oven
- There’s some pretty nasty stuff in microwave popcorn that you’re probably better off not ingesting
- You can experiment with the various varieties of raw kernels (see, thats why some pop into little spheres and others are like starbursts with the hull still attached!)
- But most importantly, it means you can mess around with a bunch of different custom flavors
Move aside, parmesan, and take a hike, truffle salt – prepare your taste buds for the glory that is smoked brisket popcorn!
There’s no actual brisket in this dish, instead the flavor comes from the fat used in the popping. To get your own smoked brisket fat, either place a tray to catch the drippings as you cook one, render down some trimmed fat in a separate foil pan within the smoker OR, ask your local BBQ joint very nicely if you can buy some. The fat may have collected some of the seasoning from the cook, so will also have a little extra flavor.
Whether you choose to use brisket fat or regular oil, this cooking method is nearly guaranteed to get every single kernel popped every time! Super easy recipe after the pics:Print