How to Make SURE Your Brisket is Juicy | Beef Tallow Injection | Mad Scientist BBQ
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- Опубликовано: 26 авг 2024
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Make a pedal to the metal tallow brisket that has been injected, wrapped, and constantly sprayed with tallow. Inject yourself with tallow before tasting.
Make sure to season the smoker with beef tallow as well.
Don't forget to soak your wood in tallow
Cover your wife and friends in tallow
They should make a beef tallow mouthwash!
I was thinking the same thing "wrap the brisket in tallow"
Hey, can you please do a blind test taste with frozen brisket vs fresh? Thanks!!!
The only real difference should be slight loss of moisture. When you thaw big cuts of meat you’ll notice a ton of liquid in the packaging. The moisture is pushed out of the meat in the thawing process
Jeremy, after watching your first footage some time back about injecting your brisket with beef tallow I thought that couldn’t make that much difference so I just forgot about it and then I saw a couple other people try and they said there were no difference with or without the injection. Then when I watched this footage with you and your friend cooking another one and it turning out so good I thought there must to be something to this.So I thought I would just try it myself. I bought a 11 lb brisket and used only salt and pepper and injected wagyu beef tallow and used a WSM smoker and smoked it at 225 until it hit the stall then wrapped it and kicked up the heat to 275 and finished it out to internal temperature of 207 and WOW that choice brisket flat was so moist and had a wonderful taste. Well you were correct about the difference and I’m convinced . SO IM A WAGYU BEEF TALLOW MAN. Thank you for all the good content you bring to us and I AM A AVID FOLLOWER. Jim Pruitt in Starkville Ms.
I really love your experiments like this. I've only smoked a few briskets because it takes a long time and there is a lot of technique/attention required, but these kinds of videos really help me turn out a higher quality product. In the ratio of expertise to quality these tricks can help bridge the gap for amateur smokers - at least a little.
Made my first brisket on my camp chef pellet grill, for my birthday in December. It was beyond amazing!!! Followed instructions, wrapped in butcher paper. It melted in your mouth! Making another one today for my son's birthday tomorrow...🙏🏻🤞🏻🙏🏻🤞🏻🙏🏻
Hey Jeromy, I've already tried this myself on a chuck roast. I've done a few Chucks over the years and they always seemed a little dry to me. after watching your videos I bought the wagu beef tallow and I injected the last chuck roast I did and it was simply amazing. Really couldn't tell the difference between it or the best brisket you've ever cooked. I watch all your videos and I feel like I've learned a lot from them. Thank you for continuing to do what you do.
Lol, you laughed when you said “I injected this thing with a cup and a half of melted tallow” haha
"I want to be reminded of my bad descision each bite I take"....love that, a man of culture!
“I want to be hurt by my food.” !!!
Harry Soo recommends injecting after its on the smoker. Once the IT hits 107°F (normal body temp of a live cow) is the best time to inject. That temp allows the meat to absorb much more of the injection.
If you want to step your game up another level, season the tallow prior to injection.
3 cups rendered tallow
4 TBS Worcestershire sauce
2 TBS garlic powder
3 TBS Soy sauce
2 TBS onion powder
1 TBS Lowry's SS
Combine over low heat until completely incorporated and then inject normally.
Doing a tallow, Worcestershire, soy injection tonight. We’ll see.
If you want to step it up another level above that add some MSG to the injection. The king of flavor never fails
@@daveg8372 lmk how it turns out
@@joshmiller5374 MSG causes migraines in some of my family. I'll have to skip that ingredient and let the salt do what it can.
@@daveg8372 how did that turn out for you?
I would have liked to see injected vs just adding to wrap. Love the videos
Yes, he needed a third brisket
@@BigChuck525 i live vicariously through him. Sooo mucchh bbqqqqq
Thats exactly what I wanted to see, I think we all could have concluded that an injected brisket was gonna be better than a plain ol flat
BINGO!
you do not need either - this cook total fail
Best video I have watched in a while really like the normal hanging out conversations of you guys. That's again for the tips. Still out here in Ohio building smokers wishing I was on fatstacks level! Keep it up man!
Link to see your work?
you do not have to have a smoker anymore the pellet grills are fine. you finish the cook in the oven my brisket speaks for itself NO TALLOW AT ALL
Waiting for you to do another Lawry's seasoned salt brisket!
It’s in the works!
Same
I’ll be doing a Lawry’s brisket this weekend myself!
@@MadScientistBBQ Do you add kosher salt to that mix or is Lawrys all the salt you use?
Is this a thing? Supposed to be good?
This man will single handedly defeat dry briskets.
So what I've been doing is throwing wagyu tallow into a pan on the smoker for a bit to melt down - gets a little extra smoke onto it that way. Mix in some beef broth (or the injection powder of your choosing) and inject.
Then, before you wrap, pour some of that same mixture over the top slowly. Then wrap and continue as normal. Packs in a TON of flavor and, as ya proved, makes it absolutely moist as heck. It also APPEARS to make the meat more tender (I tried it on a Walmart brisket and it was VASTLY improved over a non injected version)
I would love to see a video comparinging injecting vs wrapping with tallow
This ^^^^. Does injecting make a perceivable difference compared to the far easier technique of just wrapping with the smoked tallow both in juiciness and flavor considering the tallow is smoked when you add it to the wrap.
I've never smoked or grilled anything before, but, my Masterbuilt smoker will arrive in a few weeks and I'm excited (and a little nervous) to start doing this.
Watch his brisket video from 3 years ago. That's what I recommend to everyone that's new to it. Also watch the 12 brisket mistakes video
I started last year and it's been awesome. Wish I had started years ago. You're going to love it.
Excellent choice, love mine!
Good choice on using flat only and choice. That’s the best way to use that specific test. Good job Yoder!!!
I would like to see a comparrison between the injected wagyu tallow flat and the other way you have done it with coating the flat with wagyu tallow and putting it on a bed of Wagyu tallow. Just to see if you can get the same or very close to sam results as injecting it
I thought Eric was Tormund Giantsbane when it was his turn to taste the brisket lol
Love watching your video’s, they help me forget the craziness of the world we live in. Definitely time to try the tallow method, I’ve been holding off thinking it was just the latest “fad,” but I really think it could be a brisket game-changer!
Can you make a video on smoking a brisket on a weber kettle
All your tips have been helpful when i cook on the offset. I also have a pellet grill and would love to see you experiment with that type of cooker as well. There are a lot of people that don't have room for offsets and a wood pile so they opt to use pellet grills. I think your experimental skills would be helpful to us and also make for some great video content to add to your library.
watch mine pellet grills are awesome just as good as side offset i have both
I did this experiment for my 4th of July cookout. Used a cheap select brisket and only injected the flat section. Also put the tallow in the pan inside the pit to gather smoke as Jeremy does. Did my cook and let rest for 18hrs while keeping internal temps around 150 and it came out juicy and great. My only issue is that I wrapped the brisket fat side down with the added tallow and it kinda made it mushy when slicing. Next time, I'll wrap it fat side up as I normally do. Either way I had no left overs so that's a GOOD thing.
This is one of my favorite videos it shows one of the best things about bbq and that’s having fun with friends,talking and joking,hanging around the smoker early in the morning or late into the night are some my favorite memories
I infuse the tallow with fresh rosemary sprigs and pepper corns and inject it when it is time to wrap. Turns out great every time!
Ayinger Oktoberfest is my favorite!
Great video. Guga had the same conclusion. If I cooker brisket, I’d try it. Thanks.
I would be interested in seeing a follow up test that compares injecting the tallow and doing your normal tallow paper wrap; that way we can see if the effort pays off, or just the presence of tallow makes the difference, or is it really the style of application of it.
Thanks brother
I will be injecting a flat with tallow. All i could find was a choice flat and was worried my $45 would disappoint but this video convinced me.
You should also try tallow injection versus tallow wrapping. And also tallow injection and tallow wrapping.
Appreciate the experiment! I'm going to try this tomorrow with a slight modification. Will infuse the tallow with salt, onion powder, and garlic powder. One of the problems with cooking these giant pieces of meat is the uneven saltiness levels of the interior. I tried dry brining to solve for this but I wasn't happy with the results. Yes, you can add salt or sauce afterwards but it's not quite the same as if it was properly seasoned to begin with.
Since you've shown that adding fat back in doesn't hurt things it seems like a good opportunity to fix another problem. A touch of salt goes a long way in making things taste better.
Was thinking of this - did it turn out good?
@@LakerTriangle yes and no. Juicier with tallow but the salt and spices don't mix well with it.
Mad thanks to this guy who experiments anything and everything to make our lives easier.
I really loved fast forwarding through the friendly banter lol
I'm in the hospital fighting covid and this video made me laugh. I think we need more Jeremy and Eric videos. Thanks guys, enjoyed as always
I hope you made it.
@@alexanderdushku4190 still kicking. Actually went back to work today
LoL love the extra commentary. The beakers are a cool addon the top I just noticed !
It sounds like you guys, got hold of some hot stuff! Talk about spicy, there is a bar up here in NE Indiana that serves jumbo habanero wings, I order half a dozen to clear my sinuses, in the wintertime, it usually only takes 3 to make my eyes water, but I eat all 6, just to make sure my sinuses are clear.
When eating that hot stuff, eat ice cream afterwards, that way when you go to the bathroom, the next day, you can say "come on I scream!"🤣
Love the videos. Your absolutely right how Louisville is pronounced. My home town.
I'm from Kentucky and lived for about 6 years in Louisville and I was rolling at you guys saying it. Love your videos. Keep it up!
And is that Ayinger beer?! haha Well now I'm even more impressed.
Luv the outtakes!! Still practicing before I tackle a brisket but all your videos help to prepare and add confidence. Thanks!!
I've been injecting and wrapping my choice briskets with the wagyu talo and it does come out very juicy!
As someone who only has access to Choice brisket I appreciate this!
I injected a flat (although it was a full packet) and I definitely noticed a difference with the flat. Much more moist than non-injected flat.
Great test,,,,,,will give it a try,,,,,great humor also
Thanks for sharing video
👍😉
So, I have been injecting my brisket flats(not the point) with the tallow, and spreading the tallow on the butcher paper. OMGOODNESS, talk about super juicy... and since I have limited means, I'm buying Bottom of the barrel briskets from Walmart. Only place I can find brisket for under $3/lb.. love your channel and I get so much inspiration from it. Keep up the great work.
I have so much tallow left over from brisket, that this is gonna make a huge difference in my briskets
Nice work Jeremy ….. I wish I was your neighbor to help you taste test all your brisket smokin!!
Love the Arnold expression! 😁
Loved the video
Next testing needed: tallow wrap w/ injection, tallow injection only, tallow wrap only, wagyu brisket cooked regularly
I remember when your first beef tallow video came out i had actually injected a brisket with beef tallow i made with the trimmings and smoked and we loved it!
Brisket and an Ayinger beer? Apparently total happiness can be achieved.
I’m 19 years old and smoked my first brisket today. I buy the cheap stuff since I’m 19 lol, I will definitely be trying this the next time I cook one
I was really hoping you would make a reference to Hanz and Franz "pump you up"
Thank you! 😁
Yep, gonna do this next time.
No idea how this channel doesn't have 750k+ subscribers. Great content and video quality
That bier looks like a German Ayinger bier!
Very good stuff!!!
Youre place is such a nice place. I wish i can get a home and backyard like that.
I'd like to request a taste test challenge . . . two briskets in the offset smoker until both are ready to wrap in butcher paper. But finish one in the smoker and the other in the OVEN at 275 degrees. See if you can tell the difference in taste.
I will be trying the seasoned tallow injected into TriTip then cooked low and slow, this weekend.
I’m doing the exact same thing lol
Yes I have some Bad-Ass BBQ beef injection to mix with the home made Tallow. My Father’s Day lunch….yum!
I rather enjoyed the chemistry between these two. Great comic relief and liked the bits of downtime “yacking it up”
You should try tallow injected vs adding tallow at the wrap.
Oh my goodness, so many experiments I can think of!! Smoked Tallow, seasoned tallow, seasoned, and smoked tallow???? Dang you Jeremy Yoder!!!
Two things: A: bought the tallow on your recommendation (only used on reverse seared home dry aged ribeye so far, awesome ) and can't wait to use on brisket and #2: the "you're all point, no flat" comment made me laugh so hard (I am also all point).
😂🤣😂 love the outtakes
You are the man Jeremy. I did my first brisket a week ago and thanks to you it turned out amazing. Now I have to inject my next one
Brooooo you need to have Eric on more of your video’s!!!!…….love your content but he’s the BAAAM!!!!!!
After your video on the Lawry's brisket I did one the same way for a party and it was a massive hit. Thanks for all your videos!
Guga did it in a RUclips video and apparently it was a game changer.
I just injected my Walmart brisket with tallow. Looking forward to seeing how it turns out tomorrow
How was it?
Nice place to hang out with friends and learn more on making great food.
I appreciate it all the extra behind-the-scenes stuff very funny! 👍
Love the squeal at the end and “that’s my audience.” One of your best videos, cheers 🍻
I would classify myself more of a wagyu point brisket “shape”! Love the outtake reel!! Keep that up! You’ve also convinced me to buy that beef tallow for my next brisket. I’m smoking one to celebrate my cousin beating cancer’s ass and I really want to give him a treat to an awesome brisket! Please let me know where I can order that tallow! Thanks Jeremy!
I completely understand Eric’s sentiments about getting out of LA
Yeah… I left Cali last year.
California residents rn
Let me out... No we pls help
Love your videos full of information you have made me a star in my community lol.
Now you helped me and I want to help you.
I tried something instead of throwing out the fat you trim off.
I actually seasoned it and place it above my brisket and let it drip on the brisket while smoking.
Let me tell you my brisket came out so juicy I needed goggles when cutting try it one time let me know what you think if you try it.
Im glad that you're doing just a flat. That's what I have in the freezer right now. Waiting for the right day.
Thank you!
Sweet video brotha, when are you doing the video on the fully injected brisket
Grabbing that beer was awesome! Thanks!
I’ve been meaning to ask this question before but everyone says it’s done when it’s probe tender. Is that probe tender on both the flat and point because I’ve yet to have both probe like butter all over the entire brisket. Inevitably there is alway a few spots with resistance.
Jason, in smoking literally hundreds of packers over the last five years, mine seem to generally have the point become "probe tender" before the flat. The common statement on the internet "When it probes like butter" didn't work well for me. When I first started and followed that advice, it simply overcooked and dried out my briskets. I now start by probe checking for doneness 2" in from the flats edge. Next, I probe check in the thickest area of the flat right where the point muscle tapers down and ends. That center thickest area of the flat is my "sweet spot" for checking as to when to pull a packer brisket from any of my four (soon to be five) smokers. That sweet spot there in the thick middle of the flat is the last area to get done for me. You might want to try my personal technique Jason... simply focus on the probe's PULL BACK or LIFT when you are pulling the probe back out of the meat. For me, 2" in from the flats edge gets done and is the first area to stop "lifting" when I pull the probe back out. Lastly, the sweet spot area gets done. I know this when the probe begins to stop lifting the meat up when pulled out in that spot. For perfect doneness, when I pull the probe back out of the sweet spot and the lift or pull back is VERY slight in that thicker area of the flat, I remove that one brisket from the smoker and rest it. (Rest = slowly coming down in internal temperature from around 200°F to 145°F) When a packers sweet spot probes almost done, I pull it, tag it, and rest that particular brisket.
I pull from the smokers and leave them wrapped resting them for 2 hours in a 110°F holding cabinet. After the two-hour rest, each then go to the next stage, which is another holding cabinet set at 150°F. They hold there and finish cooking for 6 hours minimum to 18 hours maximum. I always rest as well as hold with the fat cap side up, and the meat side down.
Basically, I've discovered that the fat cap acts like a barrier and prevents the expelled water/gelatin from absorbing back into the meat easily, so I run my long holds where they finish cooking at 150°F to perfect doneness with the meat side down.
@@bbqbill8201 thank you for detailed response!!!
This is one of your best vids ever
"Do I amuse you" comes from Casino. Great comparison.
Wrong
I was wrong. It is from Goodfellas.
Loving the story interludes xD
You just answered my number one question great brisket hey I am left handed very good video thanks more
Guga did that and it apparently works
Would love to see you test bbq on a Weber Smokey Mountain / or Charcoal barrel smokers
Beer and brisket... bloody legends 👌
Love Thai Spicy Thai food!!!
I’m gonna try this Monday. But I will add additional tallow with the wrap. I’m also gonna smoke some tallow. So next time I can inject smoked tallow.
Subscribed to your awsome channel! BRISKET IS KING here in central Texas!!! Love your videos!
Hello Jeremy. I just did this process on a full brisket, one issue I ran into (literally just now) is that the flat finished well before the point. Flat is like butter, honestly nicer than any flat ever. The point however is at 163. Fat cap is looking good, just wrapped in paper and wrapped the point in double foil. Going to let it rest a bit and hope the temp in the flat goes down or at least the point rises. We will see how it goes.
So how the flat turn out?
@@petergriffinson1907 In the end it turned out ok. It was a little over but still held together.
@@28MalMan was it dry?
@@petergriffinson1907 no.
Would like to see this same experiment with the Myron Mixon method....fat side down.
Love the banter, Jeremy.
Idk who your helper is but hes funny and i love that guy!
If I owned a restaurant and something cheap like tallow made worlds of difference.... I would do it every time!
It would be cool if you made a blooper video compilation!
I think you should’ve wrapped the one you didn’t inject with tallow in tallow just to see if there is a difference from the wrapping and injecting.If the wrapping turns out to be as good as the injecting you could just keep wrapping and skip the injection step.What if you just inject with beef stock compared to tallow.Didnt Mr.Soo teach you to season first before injecting🔥🔥👍🍻
This is a good idea. Now that we know that injected tallow is better than no additional tallow, try injection VS tallow on the wrap.
JEREMY why not do the smoked tallow wrap and smoked tallow injection with no salt or pepper and see what the result is and if it's worth doing one or the other.
Even though I haven't used wagyu beef tallow yet but I am planning on it, could you do a brisket with Lawry's, Uncle Chris' gourmet seasoning and black pepper and tell us what you think, it's what I have done for a while now. I am from Texas and I have used and eaten S&P for years and love it but sometimes I like a few extra flavors once in awhile
Please do more experiments with tallow injections! Awesome video! Thanks!