For those who are wondering, the reason for showing the juices coming out of the wrap was to point out that this original butcher paper must have been replaced before service because all of the aqueous liquid is gone by the time they serve the brisket. Also, there is too much rendered fat in the new butcher paper to have just come from rewrapping in butcher paper alone. A resting brisket just won’t leak that much fat. Another purpose in rewrapping is that when you remove the excess water, the bark is less likely to get “washed away” and you preserve its integrity over the long rest time.
Instead of the $30/lb Wagyu melted tallow you used, I tried using the $1.30/lb block of generic lard from HEB. I did not melt it, instead I just scooped of a couple of large spoonfuls and applied them to each side of the brisket as I was wrapping. I figured the meat would melt the tallow and it did. By the time I finished cooking the butcher paper was soaked and the briskets(I cooked two) looked like jiggly jello molds. Resulting flavor was outstanding. Thanks for the tip. It's now my go forward method. Cooked on a $300 kamodo.
@@tommcclure8727 Seems like this should work with any beef fat... rendered brisket trimmings, leftover brisket drippings etc... no need to spend money on fancy stuff at all.
Whether or not this is the secret ingredient doesn’t matter, you’ve made an improvement to your brisket and shared your knowledge, thanks for what you do.
I don't care if Franklin does it with beef tallow what I care is that you are willing to share your improvement helping us do a better brisket. I love your scientific approach in everything you do. please don't ever stop.
In his Masterclass he he says something like, "you can keep off of this fat to make tallow, we use a heap of tallow at the restaurant". It's just a throw away line, but he says lots of tallow. Love the videos mate!
He does, that’s true. Tallow is used for everything in a bbq joint. From squeaking doors to rubbing the pits down with it to keep the rust brown and slick.
Hmmn...yeah, he does say that. Now I'm questioning my own response above, where I said he doesn't mention tallow in the preparation of his brisket.....but the implication that he does use "a lot" of tallow bags the question...
In his Masterclass you can see that the butcher paper of the Brisket he unwrapped was totally soaked and contained a ton of moisture. The brisket he took off the smoker did not. Even if he says that he will teach exactly like he would train someone at Franklin Bbq, i think there is still a secret and that tallow could be the key 😏
@Bob Watters whatever dude. Wrapping is called the "Texas cheat" for a reason. And LOL at that "a good pit master" line. We put meat next to fire. It's not that hard. Some of you guys over-complicate this so much. 😅
@red_array bob may not be interested Red but I sure as hell am!! Would you please let me know what your findings are please? I don’t consider wrapping cheating mainly because there are no true rules to doing bbq, how you cook depends solely upon what you want the outcome to be in my opinion and if you like it when it’s done then you passed and get an A, lol. Thanks Red, stay safe buddy!!
The "obsession" is the pursuit. It has nothing to do with Franklin, other than the meat craft. The knowledge gained is the end all, it's another tool in the box for crafting. It's apparent some of you have never strived to be greater at something.
I don't care if he uses tallow or not, I'm just glad you showed me the idea to make my briskets super delicious. As long as it's delicious it's fine by me. Lol
Jeremy, I don’t normally comment, but I have been following since I bought my Oklahoma Long Horn combo (July 2020). I have been using all your videos to cook. My family loves my ribs. This past weekend I finally decided to give a shot to cook my first brisket ( I also added the Tallow). It took me 13 hours, but my family loved it. Thank you for taking the time to teach things easy.
For anyone who tries this, let me know how it works! Getting feedback from everyone who tries it out there helps me understand more about how it works in different conditions, smokers, etc.
There’s another video I saw where they pull out the turkey breasts and it looked like it was in water/oil and I kept thinking to myself that was weird. Let me try to find it again and link it
Did my first brisket in years yesterday. Used a cheap offset that I was given. Used all the knowledge I gained from you and Harry Soo. I used lard instead of tallow. It was smoked with the brisket. I mopped using it and wrapped with it. I achieved great fire management I learned here. It came out perfect. Best brisket I've had in years. Thanks so much.
Don't even know who Aaron Franklin is; just know that you have got it going on. We live at approx 7900 feet above sea level so brisket maxed out at 200.6 degrees. Thanks to your 1. Wagyu tallow tip, 2. tips on knowing when to wrap (for us was 176 degrees), 3. trusting that it was actually done at 200.6 based on feel, 4. advise on importance of resting the brisket, we just had the best, juiciest, beefiest brisket we have ever made. Thank you for the great techniques!
In this video you briefly referenced Aaron resting his briskets anywhere from 11-12hrs. I would certainly appreciate a video explaining different methods on how to rest a brisket, and if there is a difference on resting/keeping warm in a cooler vs counter top, as well as different lengths of time, etc!
Coleman Party Stackers work great. I heat them up with hot water 45-30 mins ahead of expected to pull off the smoker. Dump the water and put in the meat, this cambro method keeps the meat from losing a lot of heat to heat up the cooler. I have held things for several hours this way. I like the coleman because the inside volume is small compared to a big old yeti etc. again, less heat sucked out of the meat.
I've been to Franklin's two times in the past two years and have tasted his brisket and I tried the beef tallow last week and it was right on the money.
I like the "99% is skill" part because just saying you found "*the secret*" would kind of de-emphasize the talent and work behind it. This video just radiates respect and admiration instead of the usual *gotcha* other replication videos have. keep it up yo :)
I think that's true with basically every "secret recipe" or "family recipe" or whatever. People want to think there's some quick shortcut to getting great results, but it's never really about the recipe, it's about the skill of the person making it, and you can't steal skill. It would be like thinking a cherry on top of a cake is what makes it great. It's nice to have a good cherry, and it'll make it better, but it's not going to make a bad cake much better, and a bad cherry won't make a good cake much worse.
@@krombopulos_michael exactly. It’s why Franklin gives his “recipe” as salt and pepper...good luck with that. Itd be like a master wine maker saying his recipe is grapes.
@@krombopulos_michael yea, I've never seen someone who can't cook learn some secret and all of a sudden pump out a perfect dish. You gotta be able to do well before the tip or trick in order for it to matter for sure.
This, I can tell someone how to make my paprikás csirke, and with what ingredients, but the fact is I've done it so much that the little bits and techniques I found along the way add up.
As an engineer I really appreciate the scientific method you use to verify changes to your process and ingredients. Keep up the great work and thank you for working so hard to have such high quality videos.
In the masterclass that Aaron did he talks briefly about how they make tallow at the restaurant with the trimmings. So with that said I think you are on to something here.
I have watched a lot of the Franklin videos and i have always wondered why the butcher paper is always so wet. Yes mine are as well but not as much as there's. This makes so much sense.
@@josephmccullough1108 I have been doing the vinegar spray as well, but after watching this, I would not be surprised if that is what AF does. Yes he has never said he does this; though that isn’t to say he conveniently left out saying what he thinks is a crucial difference maker between himself and other pit masters of Central Texas BBQ. I know I’m trying my tallow next time I smoke a brisket!
@@g.9499 ohh ya! I don’t know how anyone who cares enough about smoking brisket that you watch the video and comb through the comments, but yet you don’t try the tallow method on your next brisket. I am 100% doing it too!! I keep thinking about since I watched the video. My only question is if I smoke one the new way and the 2nd with the vinegar way to compare. Lotta beef!!
Totally agree! I spray my butcher paper with apple cider vinegar, and while it tastes fine, my butcher paper is never as oily as there's. I'm trying tallow.
@@skconnection Max from Texicana BBQ worked at Franklin. He sprays the paper with apple cider vinegar and tallow. Go to Texicana bbq and his paper looks like franklins.
I tried this last night, AWESOME! I started Wednesday, I trimmed and seasoned (salt and pepper only) refrigerated till Friday. I smoked it at 225 with the brisket fat cut into small chunks in a cast iron pan for 9 hours ( till I got the color I wanted) then wrapped in peach paper with the tallow drizzle, let cool to 190 deg and rewrapped with beef tallow drizzle and held in a cooler for 8 hours. Best brisket I’ve ever made thanks for the videos!
All I gotta say is THANK YOU Jeremy! I tried this last night and it was dead on! Without question the moistest brisket I’ve ever made, and I felt it added an authentically beefy flavor that any other ingredient simply couldn’t replicate. Just Perfect!
Excellent point....and I like the part where he essentially says he doesn't care about what he knows but rather about getting better and improving! I identify and relate to this guy!
Jeremy, I would like to give a big thank you to all of your vids. Your path to excellence, plus the fact you share your trials and tribulations is awesome. My first cook was a pork rib on a borrowed Oklahoma Joe offset. From that point on I was hooked into smoking. Since then I found you and other youtubers. I soon after bought my first offset. The "NexGrill" after a few cooks and continuing watching vids, I decided for my first fowl smoke I'd step up and get a better smoker. The char griller pro 8125. The very day I picked up the pro offset you posted a vid "The cheapest offset you can buy." I was excited to see we had very similar challenges. Just this weekend I finally decided to take on the brisket challenge, and to add to the stress, it's my first beef cook, and I was catering a birthday. This vid came out just in time for the party and everyone raved how excellent it was!!!! Thank you very much Jeremy and for all you do!!!! -Paul
Great video! Agree with others, "secret" is usually clickbait but you did an amazing job of staying humble, being objective and giving your honest opinion. Live in Austin, have had Franklins, and this video is a great service to those trying to recreate. Cheers!
I didn't have the Beef Tallow until today, but I did have a ton of leftover bacon fat this weekend and used it instead. I would say the results were quite extraordinary. My picky wife commented several times about how tender/moist the brisket was and I used the same rub & technique I normally do. I am a convert. Honestly I don't care if this is what Aaron does at his joint or not - This is what I will be doing from now on!
They definitely make tallow. I saw a video of him somewhere where he said they use it on squeaky door frames and other stuff but I bet they use it to cook with. Definitely going to try this next time.
I have tried numerous recipes and techniques for beef short ribs. All turned out with tough meat even a French recipe for braising all day with four bottles of red wine. Over the past weekend, I followed your technique. Tender meat for the first time in my decade and a half of effort. Thanks immensely.
After watching this, i kind of took my cook up 1 more notch over the beef tallow. I took my trimmed up fat ,put it in a shallow pan and SMOKED it along with the brisket. Then once the trimmed fat rendered, I put it directly on the brisket AND the butcher paper. Over the top? Maybe ,but my customers sure noticed the difference and so did I. Amazing brisket. Thanks for the video.
I have watched your channel for years and recently got into the Wagyu Tallow info because I really want to become more skilled with smoking/grilling/Q’ing and will be looking at your channel to see the episode of “Brisket for Dummies” (lol) but your knowledge of brisket and prep and seasoning and smoking is second to none…TY for this video I can’t wait to use the tallow which I got today and will use when in the kitchen!
the moisture is not JUST rendered fat, it is also rendered collagen and connective tissue.. it is more likely that the holding oven has steam in it that makes the paper more wet...
Love this video! Using the affiliate link for beef tallow! Please do a video on rest times and how to rest and carryover cooking. It would be amazing to be able to do a brisket the day before and adjusting how to rest depending on when you plan to serve
@@MadScientistBBQ I did a brisket the Sat before Super Bowl. Took it off the cooker at 10:30 PM placed it in a zip lock brine bag then in one of those insulated carry bags from Costco then in a regular cooler with towels to take up any empty space. 10 am the next day was still warm. (I wish I would have temped it)Not 145 though. Need to figure out how to keep it there without the big bucks oven.
Wow,, for the last 3 yrs (1500+ Briskets) I've been giving away or more often than not, throwing my brisket off cuts in the bin.. I've just smoked up 3 briskets, and now adding my own prepped Tallow at the 1st wrapping stage, cooking to temp and feel and left to rest overnight.. And WOW, WOW, WOW,, The tallow added a massive new super moist and "INTENSELY" tasty brisket to a totally new level. Something I'll definitely be doing from now on.. THANK YOU. ♨️👍 #smokengrillpicton Sydney Australia.
Aussie Aussie Aussie Oi Oi Oi. Hi Dave, just bookmarked your location - will check it out once I'm in Sydney (As long as we don't get locked down again here in Melbs.) As a back yard smoking enthusiast, looking forward to trying your wares, including the tallow version!
Might have to swing past myself from Mount Annan, usually I goto Appin for BBQ had no idea there was one in Picton. Normally in my yard cooking two webers kettles and a GMG
I’ve been cooking briskets over the last few years and decided to try this method for the first time today. I made my own tallow from the brisket trimmings. The brisket was noticeably moister throughout with no compromise to the bark quality. The tallow has a strong aroma when cooking which was somewhat present on the brisket, but was neutral in flavor. There are a few things I want to tweak, but I think the improved results are worth the effort. Thanks for the video.
Master Class has Aaron Franklin teaching on Smoking - Brisket has like 5 videos. Its an amazing teaching on the major, and finer points of the how's and whys. I think you should watch them, and see if it lines up with you hypothesis. Rendered fat is key... Resting is critical. I saw you using a lot of butcher paper to wrap with. I personally think that might impact the outcome. How you trim, how you prepare, truly impact the amount of 'liquid' that will be inside the paper when you are done. -- Great video. I appreciate your passion, as I too have a thirst for knowledge and the pursuit of perfection. No matter what Aaron does, I think you found a method that is a big win for your viewers. Well done.
Thank for sharing your tip on cooking a Brisket. I just did my first one on a Char shriller Pellet smoker/grill and can’t wait to cut into it in the morning. I am letting it rest overnight. Thanks again.
Awesome video. I've actually started doing this after seeing another RUclips channel do a cook and he was basting his briskets with beef tallow then when he went to wrap he added the tallo and the end result was absolutely incredible. The video was in a different language so it was hard to pick up what they were saying but you could clearly see the method worked great
Ever thought of in injecting with beef tallow? I've wondered if that might be a good way to avoid dry flats. Love the vid and I'm definitely going to try this on my next cook.
I recently watch the Austin episode of Bizarre Foods on someone’s suggestion. There is a scene where Aaron is wrapping a brisket and at the table is a tub full of what appears to be tallow. They don’t show him actually applying the tallow but you can see the the butcher paper getting extremely wet as he goes through the process and see pools of liquid appear on the table. As they show him place the wrapped brisket back into the smoker, the butcher paper is absolutely soaked.
I just had lunch at Franklin’s, and is the best brisket I ever had. It is so moist and different than anything I’ve tried here in Texas. It is almost like a confit meat. The beef tallow makes total sense!
Hey Jeremy, I am looking at making beef tallow and was wondering how you got yours to stay in a liquid state? Other videos I seen on tallow shows it kept in the fridge and solidified?
This is exactly my question. I have made my own tallow from fat trimmings but it would solidify if sitting outside. Maybe he keeps it close to the smoker to keep it warm? Would love if anyone has any input on this bit.
Wow Jeremy. I wish I could like this video more than once. I appreciate you’re content. If Aaron is the guru you are a close second. Thanks for all your tips. You make me a better bbq cook. and I always mention your name.
Great video! I've always thought...there has to be another step. Would it be overkill or change the flavor if you applied the beef tallow directly to the brisket instead of the butcher paper?
Tallow and butter injection and a 12 hour rest and i finally got my first worthy brisket. Great info about Franklin, my Walmart brisket may not be a Franklin clone but these techniques work if you use some common sense for your cooking style. Bravo to you!
David Berman After seeing this video, I went and ordered Wagyu Beef Tallow. This past weekend smoked 4 slabs of short ribs, each with 4 bones each 5lbs in weight. Went low and slow at 225 degrees and was a little colder here in NY, so ended up wrapping them in aluminum foil when they got to 190 degrees instead of butcher paper due to time constraints. In two of the slabs I placed Wagyu Beef Tallow (in those two I also used a different BBQ sauce). In the other two slabs, I put in about 1/2 cup of beef broth (and no bbq sauce). Both slabs with the Wagyu Beef Tallow were noticeably more moist/juicy than the other two slabs, which were also very moist and juicy. The Wagyu Beef Tallow also seemed to add a "shine" to the meat. One slab survived dinner Saturday (put it away for dinner Sunday). It was one that did not have the Wagyu Beef Tallow finishing. In any event, warmed it up by sealing it in zip lock bag and bringing it to 145 degrees in boiling water. When we opened the zip lock, wow, amazing aroma. And they were as juicy and moist as the slabs we served the day prior. Funny story, my wife was trying to be nice as she always is (married 40 years), and was going to warm up the slab in the oven. Thank God I saw her and was able to intercept and redirect. Want to lastly thank you. You are an amazing source of information and the way you get it across is perfect. Hugs to all, David/
Tallow is good on cast iron seared steak also. Dry brine w salt, add pepper sear with melted tallow w just a bit of garlic powder. Great videos keep up the great work!
While watching this video, the MasterClass ad with Franklin on it came on, and it shows him squirting a liquid with similar color on his paper before wrapping, so I think you are correct.
It was never a secret..it's been on youtube for a year ..just read the other posts that know it too..TEXICANA BBQ...you believe what you hear on the internet.
I just cooked a brisket on my pellet burner for a large family gathering for Father's Day. The best I could find was Choice but I followed this method of wrapping in butcher paper coated in beef tallow and it came out AMAZING! Super juicy! Everyone raved that it was the best brisket they have ever had. The only difference is that I did not have Wagyu tallow so instead I rendered down the hard fat that I trimmed off of the brisket before I placed it on the smoker. I particularly like this option because it allows you to put all that fat to good use instead of just throwing it away.
I would dry brine the brisket with salt and pepper for at least 12hrs. And apply the tallow to the brisket liberally before it put it in the smoker and then at every wrapping. Also i always collect the juice of whatever i bbq indirectly using an aluminum tray at the bottom. Then this juice can be used to rehydrate the meat or make a sauce or a gravy.
Man I’m actually smoking a whole packer brisket as I watched your video so I went to Kroger and bought some tallow. I’ll comment when it’s done and let you know what I think. But sounds like the ticket. Thanks. Also love your videos man.
Ok well I could definitely tell a huge difference. The paper was soaked when it was all said and done. I wish I post a short video clip in this reply. My brisket was very tender and juicy and I didn’t add much tallow to the paper. I melted 2 spoon scoops in the smoker before I had to wrap so it was not much at all. I will definitely do this again. Thanks for the tip
I don't comment on a lot of videos, but damn what a great job you did noticing things and putting them together. I swear I'm always disappointed with my briskets but I'm gonna try this
I did this today, and while a single data point doesn't prove a theory, I have to say it was amazing. Wrapped at 150, pulled at 193, rested for an hour. Costco prime brisket on a pellet smoker with red and white oak pellets.
Long before seeing this video I have been injecting my briskets with beef tallow at wrap time and did find a noticeable difference in juiciness. I will try my next one injected and add your method as well. Thank you for your great informative videos.
That makes so much sense to add beef tallow. It’s like a duh moment. Thank you for doing this, I’ll be doing adding beef tallow to my briskets from now on. I’ll let you know how it turns out.
This is so funny I just got two pounds of that same beef Tallow. I bought it to make pemmican, I got some leftover and I'm definitely going to try to be trying this on my next brisket.
I saw an ad for an Aaron Franklin master class and he does do this you can see him doing it in the ad, but when he's doing it he's talking about how he's going to go over how to build fires, and he's doing it on the ground.
Okay thinking about this, I'm trying it a bit different as I don't understand the tall on the paper. Last night I started a brisket and took the trimmings and put t=it all on the stove and rendered the fat for 12 hours. With the meat trimmings included in the pot I believe the tall will be quite flavorful, enough so that I'll be using some of it to make flour tortillas, but back to the subject. Instead of putting the tallow on the paper, after 12 hours and reaching a temp of 160 I'm using the tallow to bast the meat. In my mind this will be more effective than putting it on the paper as my paper has alway been saturated with grease without anything. I'm not going to do it much, just enough to keep things from drying out. We'll se tomorrow how too turns out.
I mean beef tallow is way to go if you need moisture or grease and want optimal beef flavor. Try making a hamburger but cook it in beef tallow. It's freaking amazing.
Of course he didn’t, or else everyone would be able to replicate his bbq and he wouldn’t get near as many customers. He told you his general methods though.
Great video! New barbecuer here, just got my Traeger grill and I've been watching a lot of videos and reading lots of articles. Your channel is my favorite so far! Thanks for the fantastic content. ( Production quality and color grading are on point by the way! )
I appreciate the video so much! I smoked a brisket this past weekend with tallow during the wrap and it was absolutely outstanding. I've got so much to learn, thanks for putting out awesome content.
I have watched you for a long time and have learned a lot from you. this video was very interesting. I love the way you get into the science of the cook. I live in Pa and wish some time I could met you. Keep up the great vids.
“Rethinking and rethinking is fundamental to scientists. You’re expected to doubt what you do know, be curious about what you don’t know, and update your views based on data. It’s a frame of mind. Scientist’s run experiments to test hypotheses and discover knowledge.” You, my friend, are a Scientist as stated by your moniker.
Great video! It's been established that searing doesn't seal meat from moisture loss, but maybe coating it in fat does. In addition, coating the paper with beef fat means the paper is less likely to soak up any fat or moisture on the outside of the beef. It all makes perfect sense. Now I want to try this technique on steaks... :) Thanks!
My dad taught me a secret for juicy brisket that I use every time. Instead of wrapping in paper or aluminum when it hits 165f we take a roasting pan big enough for the brisket and put about 1/2” of room temp beef stock in the pan and put fat up, cover the pan tightly in aluminum and back on till 195f . Remove from heat and pan , keep the stock for a sauce. Wrap brisket tightly in aluminum and toss into an empty cooler for atleast 4hrs . Finger bending fall apart
Yep, it works! We tried it on a small brisket point and it made it more savory and oily - like the briskets we've had in Texas. We also tried butcher paper for the first time, so not sure how much effect each change had. I noticed that the tallow also lined the sides of my WSM with oil. I had to clean it after that cook, and it was a mess. But, the taste was worth it. Will have to experiment more.
You cut the bitcher paper with the beef tallow to show the juice leaking out of there... I thought you should have also cut the one without beef tallow to show how much juice would have flowed out of that one.
@@blindrnr hahaha... What do you mean joking... That's a tremendous excuse to make more brisket... Because I guarantee you both of those briskets tasted tremendous... 😂
Yup, I save the drippings from my brisket for a pot of beans I serve along with it. Brisket drippings are an absolute gamebreaker for a pot of slow-cooked beans!
I joined Masterclass last year and Aaron Franklin has a masterclass on it for barbecue. He does say he uses beef tallow from all the trimmings. Uses from seasoning the smoker to adding to the brisket itself.
Very nice Jeremy.....I have tried this before....along with butter or beef broth. The one with the most liquid and tasty was melted butter in beef broth. Just use unsalted.
@@CarlMercier There are a few different ways. A pot will work, but you have to watch it to make sure it doesn't get too hot and light up. Lots of people use a crock pot or oven. I get a couple of cups off a brisket. Here is the quick version: Chop up the fat, cook it slow until crispy, strain and enjoy.
Just curious, wondering why you wouldn't just drizzle that stuff on the actual brisket itself? I wonder if that would do anything differently. Edit: also just order some of that beef tallow, did not realize that stuff was shelf stable, which makes it even better!
Just wanted to mention that when I visited Franklins . Every slice of brisket was dunked in a pan with some liquid in it (beef tallow may be) after it was sliced before it was placed on the tray. I believe the turkey slices were as well. Enjoy your videos keep up the great work.
Jeremy I smoke a lot of briskets for our church like 40 to 50 at a time. I use a turkey bag to put the brisket in at around 185 to 190 degrees and let them rest for at least 8 hours in the juices in an igloo. They finish cooking in the tallow that they create and everyone seems to be very happy with the briskets. Oh by the way all I use is salt and pepper. Have you ever used a turkey bag for your brisket? If so what is your opinion? Thanks for what you do! Jerry
For those who are wondering, the reason for showing the juices coming out of the wrap was to point out that this original butcher paper must have been replaced before service because all of the aqueous liquid is gone by the time they serve the brisket. Also, there is too much rendered fat in the new butcher paper to have just come from rewrapping in butcher paper alone. A resting brisket just won’t leak that much fat. Another purpose in rewrapping is that when you remove the excess water, the bark is less likely to get “washed away” and you preserve its integrity over the long rest time.
Like to say. I love in england and your videos have helped me a lot when learning how to bbq. Hope you do a trip to the northern uk.
Big fan
It seems silly when people do it on their Reddit posts but your videos are specifically for demonstration so it makes sense in that context.
Go watch Aaron franklin teaches Texas style bbq official trailer masterclass and pause at 00:50 there's your answer
Instead of the $30/lb Wagyu melted tallow you used, I tried using the $1.30/lb block of generic lard from HEB. I did not melt it, instead I just scooped of a couple of large spoonfuls and applied them to each side of the brisket as I was wrapping. I figured the meat would melt the tallow and it did. By the time I finished cooking the butcher paper was soaked and the briskets(I cooked two) looked like jiggly jello molds. Resulting flavor was outstanding. Thanks for the tip. It's now my go forward method. Cooked on a $300 kamodo.
@@tommcclure8727 Seems like this should work with any beef fat... rendered brisket trimmings, leftover brisket drippings etc... no need to spend money on fancy stuff at all.
Whether or not this is the secret ingredient doesn’t matter, you’ve made an improvement to your brisket and shared your knowledge, thanks for what you do.
He added fat. This isn’t splitting the atom. 1+1=4
@@randylayhe4279
Jealous?
Amen!
Your addiction to Franklin and the pursuit of great BBQ benefits us all, and we all appreciate it!
Kinda like Guga's obsession of making damn good steaks out of eye round.
@FckBigTech YTincluded Cheers everybody
@FckBigTech YTincluded hard disagree, you're probably just unhappy and don't like to see someone so cheery.
@FckBigTech YTincluded lol, gets triggered then calls me a snowflake. Laughing at your own jokes doesn't make them funny.
@The Young Turds ratioed. Your complaining and when someone disagrees you call them a snowflake. Smh
I think this is the first time the word "secret" has been used properly on youtube
Agreed!
Agreed!!!
Awesome and very true
How is it you are on all the videos I am on man!
Touche'.
I don't care if Franklin does it with beef tallow what I care is that you are willing to share your improvement helping us do a better brisket. I love your scientific approach in everything you do. please don't ever stop.
In his Masterclass he he says something like, "you can keep off of this fat to make tallow, we use a heap of tallow at the restaurant". It's just a throw away line, but he says lots of tallow. Love the videos mate!
He does, that’s true. Tallow is used for everything in a bbq joint. From squeaking doors to rubbing the pits down with it to keep the rust brown and slick.
Hmmn...yeah, he does say that. Now I'm questioning my own response above, where I said he doesn't mention tallow in the preparation of his brisket.....but the implication that he does use "a lot" of tallow bags the question...
In his Masterclass you can see that the butcher paper of the Brisket he unwrapped was totally soaked and contained a ton of moisture. The brisket he took off the smoker did not. Even if he says that he will teach exactly like he would train someone at Franklin Bbq, i think there is still a secret and that tallow could be the key 😏
@Bob Watters whatever dude. Wrapping is called the "Texas cheat" for a reason. And LOL at that "a good pit master" line. We put meat next to fire. It's not that hard. Some of you guys over-complicate this so much. 😅
@red_array bob may not be interested Red but I sure as hell am!! Would you please let me know what your findings are please? I don’t consider wrapping cheating mainly because there are no true rules to doing bbq, how you cook depends solely upon what you want the outcome to be in my opinion and if you like it when it’s done then you passed and get an A, lol.
Thanks Red, stay safe buddy!!
My favorite RUclipsr, doesn’t try to be someone he is not. A true craftsman.
He's literally trying to be Franklin lol
Lol my thoughts exactly. He worships him
Agreed. True craftsman
@@FLYPHUS Nah. You're confusing it with trying to master a craft.
The "obsession" is the pursuit. It has nothing to do with Franklin, other than the meat craft. The knowledge gained is the end all, it's another tool in the box for crafting. It's apparent some of you have never strived to be greater at something.
I don't care if he uses tallow or not, I'm just glad you showed me the idea to make my briskets super delicious. As long as it's delicious it's fine by me. Lol
Dude, you’re such a gift to this community! Thank you for sharing!
Jeremy,
I don’t normally comment, but I have been following since I bought my Oklahoma Long Horn combo (July 2020). I have been using all your videos to cook. My family loves my ribs.
This past weekend I finally decided to give a shot to cook my first brisket ( I also added the Tallow). It took me 13 hours, but my family loved it.
Thank you for taking the time to teach things easy.
Thanks Alfredo! That’s great to hear. I’m so happy that the videos have helped you with barbecue for you and your family. Good luck and keep smoking!
@@MadScientistBBQ
Where did you get the liquid beef tallow from...
@@terryrobinson4090 amazon link is in the description above
@@BinaryShade
Cool thanks bro
@@terryrobinson4090 you can render your own with the brisket trimmings!
For anyone who tries this, let me know how it works! Getting feedback from everyone who tries it out there helps me understand more about how it works in different conditions, smokers, etc.
Will do. I'm gonna try it with some rendered brisket fat from previous cooks. I love that you used Wagyu! I gotta get some of that.
There’s another video I saw where they pull out the turkey breasts and it looked like it was in water/oil and I kept thinking to myself that was weird. Let me try to find it again and link it
@@LR-me3kc thanks!
@@LR-me3kc So I think they dip the turkey into butter right before you get it. I have tried it that way and it is most definitely next level.
@@brandoncassidy807 I think I remember seeing that as well but don’t know which video
Jeremy I can't tell you how much your content has improved since moving to kentucky. Production value is awesome
I was about to comment the same thing.. videos keep getting better and better!
Same for me
Me too. LOve your videos, Jeremy. Keep up the good work. UR Kentucky videos are better
No doubt. From Cali to KY, not surprised.
I was thinking the same thing. The blown out background and lighting was high production value as was the music.
Did my first brisket in years yesterday. Used a cheap offset that I was given. Used all the knowledge I gained from you and Harry Soo. I used lard instead of tallow. It was smoked with the brisket. I mopped using it and wrapped with it. I achieved great fire management I learned here. It came out perfect. Best brisket I've had in years. Thanks so much.
so lard is perfectly acceptable to use? if this is the case then great, because lard is WAY WAY cheaper than wagyu beef tallow :D
Don't even know who Aaron Franklin is; just know that you have got it going on. We live at approx 7900 feet above sea level so brisket maxed out at 200.6 degrees. Thanks to your 1. Wagyu tallow tip, 2. tips on knowing when to wrap (for us was 176 degrees), 3. trusting that it was actually done at 200.6 based on feel, 4. advise on importance of resting the brisket, we just had the best, juiciest, beefiest brisket we have ever made. Thank you for the great techniques!
max from texicana bbq already talks about adding tallow to brisket! he made a tallow video last year and he worked at franklin bbq
In this video you briefly referenced Aaron resting his briskets anywhere from 11-12hrs. I would certainly appreciate a video explaining different methods on how to rest a brisket, and if there is a difference on resting/keeping warm in a cooler vs counter top, as well as different lengths of time, etc!
Get a yeti cooler and toss it in, trust me
Make sure fill the empty space in the cooler with something like towels. They make better insulation than plain air.
Harbor freight sells moving blankets cheap that work excellent
What he means is, most restaurants have warmers set at 145-150. The meats are placed in those for hours at the resting temp.
Coleman Party Stackers work great. I heat them up with hot water 45-30 mins ahead of expected to pull off the smoker. Dump the water and put in the meat, this cambro method keeps the meat from losing a lot of heat to heat up the cooler. I have held things for several hours this way. I like the coleman because the inside volume is small compared to a big old yeti etc. again, less heat sucked out of the meat.
I've been to Franklin's two times in the past two years and have tasted his brisket and I tried the beef tallow last week and it was right on the money.
How sure are you???
Did u let ur brisket rest 11 hrs
@@TechTails on the money sure
I like the "99% is skill" part because just saying you found "*the secret*" would kind of de-emphasize the talent and work behind it. This video just radiates respect and admiration instead of the usual *gotcha* other replication videos have. keep it up yo :)
I think that's true with basically every "secret recipe" or "family recipe" or whatever. People want to think there's some quick shortcut to getting great results, but it's never really about the recipe, it's about the skill of the person making it, and you can't steal skill.
It would be like thinking a cherry on top of a cake is what makes it great. It's nice to have a good cherry, and it'll make it better, but it's not going to make a bad cake much better, and a bad cherry won't make a good cake much worse.
Soooo true!!
@@krombopulos_michael exactly. It’s why Franklin gives his “recipe” as salt and pepper...good luck with that. Itd be like a master wine maker saying his recipe is grapes.
@@krombopulos_michael yea, I've never seen someone who can't cook learn some secret and all of a sudden pump out a perfect dish. You gotta be able to do well before the tip or trick in order for it to matter for sure.
This, I can tell someone how to make my paprikás csirke, and with what ingredients, but the fact is I've done it so much that the little bits and techniques I found along the way add up.
I love your scientific approach to a problem Jeremy. Great video my friend!!!
Thanks T-ROY! Hope you’re doing well!
Trrrooooyyyy!
@@MadScientistBBQ I'm doing great now that we are above freezing temps. LOL Hope all is well on your end brother!! Cheers to ya!!!!!
@@baileymoto Howdy bro!!! Cheers!!!!!!
@@TROYCOOKS howdy Troy!! Yessir we just came out of the deep freeze! 😆
They cancelled the dang HLSR this year.
We sure were looking forward to that!
This guy is a master public speaker and doctor of brisket investigation. Your the best in the field.
As an engineer I really appreciate the scientific method you use to verify changes to your process and ingredients. Keep up the great work and thank you for working so hard to have such high quality videos.
In the masterclass that Aaron did he talks briefly about how they make tallow at the restaurant with the trimmings. So with that said I think you are on to something here.
I have watched a lot of the Franklin videos and i have always wondered why the butcher paper is always so wet. Yes mine are as well but not as much as there's. This makes so much sense.
I spray my with vinegar before I wrap them. Not sure if that’s good or bad.. any feedback?
@@josephmccullough1108 I have been doing the vinegar spray as well, but after watching this, I would not be surprised if that is what AF does. Yes he has never said he does this; though that isn’t to say he conveniently left out saying what he thinks is a crucial difference maker between himself and other pit masters of Central Texas BBQ. I know I’m trying my tallow next time I smoke a brisket!
@@g.9499 ohh ya! I don’t know how anyone who cares enough about smoking brisket that you watch the video and comb through the comments, but yet you don’t try the tallow method on your next brisket. I am 100% doing it too!! I keep thinking about since I watched the video. My only question is if I smoke one the new way and the 2nd with the vinegar way to compare. Lotta beef!!
Totally agree! I spray my butcher paper with apple cider vinegar, and while it tastes fine, my butcher paper is never as oily as there's. I'm trying tallow.
@@skconnection Max from Texicana BBQ worked at Franklin. He sprays the paper with apple cider vinegar and tallow. Go to Texicana bbq and his paper looks like franklins.
I tried this last night, AWESOME! I started Wednesday, I trimmed and seasoned (salt and pepper only) refrigerated till Friday. I smoked it at 225 with the brisket fat cut into small chunks in a cast iron pan for 9 hours ( till I got the color I wanted) then wrapped in peach paper with the tallow drizzle, let cool to 190 deg and rewrapped with beef tallow drizzle and held in a cooler for 8 hours. Best brisket I’ve ever made thanks for the videos!
Like a Master Class in critical analysis of barbecue videos. This was a seriously fun watch! Cheers, MSBBQ!
All I gotta say is THANK YOU Jeremy! I tried this last night and it was dead on! Without question the moistest brisket I’ve ever made, and I felt it added an authentically beefy flavor that any other ingredient simply couldn’t replicate. Just Perfect!
This makes 100% sense especially considering the amount of trimming they do. Superior product and no waste. Great video man.
What matters isn’t what franklin is doing, but that you have found something that is better than the product you had previously. Great work!
Excellent point....and I like the part where he essentially says he doesn't care about what he knows but rather about getting better and improving! I identify and relate to this guy!
Jeremy,
I would like to give a big thank you to all of your vids. Your path to excellence, plus the fact you share your trials and tribulations is awesome.
My first cook was a pork rib on a borrowed Oklahoma Joe offset. From that point on I was hooked into smoking. Since then I found you and other youtubers. I soon after bought my first offset. The "NexGrill" after a few cooks and continuing watching vids, I decided for my first fowl smoke I'd step up and get a better smoker. The char griller pro 8125. The very day I picked up the pro offset you posted a vid "The cheapest offset you can buy." I was excited to see we had very similar challenges.
Just this weekend I finally decided to take on the brisket challenge, and to add to the stress, it's my first beef cook, and I was catering a birthday. This vid came out just in time for the party and everyone raved how excellent it was!!!!
Thank you very much Jeremy and for all you do!!!!
-Paul
Great video! Agree with others, "secret" is usually clickbait but you did an amazing job of staying humble, being objective and giving your honest opinion. Live in Austin, have had Franklins, and this video is a great service to those trying to recreate. Cheers!
I didn't have the Beef Tallow until today, but I did have a ton of leftover bacon fat this weekend and used it instead. I would say the results were quite extraordinary. My picky wife commented several times about how tender/moist the brisket was and I used the same rub & technique I normally do. I am a convert. Honestly I don't care if this is what Aaron does at his joint or not - This is what I will be doing from now on!
They probably render down all their trimmings, makes sense thanks for the content
@@TheKtownhustler trim the brisket?
@@TheKtownhustler hilarious. Franklin would start to itch if he walked past an untrimmed, non-aerodynamic brisket...
They definitely make tallow. I saw a video of him somewhere where he said they use it on squeaky door frames and other stuff but I bet they use it to cook with. Definitely going to try this next time.
@@barnee27 that’s the masterclass video I think
Most all those places use their trim. Put those hunks of fat through a meat grinder & it renders...well...it renders like butter...
regardless of what Franklin really does this is one of the best ideas I've heard in a while. Thanks for the great idea.
I have tried numerous recipes and techniques for beef short ribs. All turned out with tough meat even a French recipe for braising all day with four bottles of red wine. Over the past weekend, I followed your technique. Tender meat for the first time in my decade and a half of effort. Thanks immensely.
After watching this, i kind of took my cook up 1 more notch over the beef tallow. I took my trimmed up fat ,put it in a shallow pan and SMOKED it along with the brisket. Then once the trimmed fat rendered, I put it directly on the brisket AND the butcher paper. Over the top? Maybe ,but my customers sure noticed the difference and so did I. Amazing brisket. Thanks for the video.
Jeremy, this is a total game-changer. Thanks so much for the work you put in to make everyone better cooks.
I’ve worked for a pit master who is friends with Aaron and learned from his main guys and we always added tallow during the wrap.
Yeah right
@@Rafael-rt3wu My father's brother's nephew's cousin's former roommate did too :)
Interesting, but do you guys rewrap with a fresh set of tallow like bbqscientist did or just keep it in its original wrap?
(reveals Franklin's secret) and Jeremy was never heard from again
🤔🙈🙉🙊
I have watched your channel for years and recently got into the Wagyu Tallow info because I really want to become more skilled with smoking/grilling/Q’ing and will be looking at your channel to see the episode of “Brisket for Dummies” (lol) but your knowledge of brisket and prep and seasoning and smoking is second to none…TY for this video I can’t wait to use the tallow which I got today and will use when in the kitchen!
the moisture is not JUST rendered fat, it is also rendered collagen and connective tissue.. it is more likely that the holding oven has steam in it that makes the paper more wet...
Love this video! Using the affiliate link for beef tallow! Please do a video on rest times and how to rest and carryover cooking. It would be amazing to be able to do a brisket the day before and adjusting how to rest depending on when you plan to serve
Thanks! And good idea for another video
@@MadScientistBBQ I did a brisket the Sat before Super Bowl. Took it off the cooker at 10:30 PM placed it in a zip lock brine bag then in one of those insulated carry bags from Costco then in a regular cooler with towels to take up any empty space. 10 am the next day was still warm. (I wish I would have temped it)Not 145 though. Need to figure out how to keep it there without the big bucks oven.
Would love this video also
Scott Acy I’ve read some ppl put hot water in the cooler to pre-heat it then pour out the water before putting the meat and towels in
@@ScottAcy anyone tried using sous vide to maintain temp around the 140 mark until ready to serve?
Wow,, for the last 3 yrs (1500+ Briskets) I've been giving away or more often than not, throwing my brisket off cuts in the bin..
I've just smoked up 3 briskets, and now adding my own prepped Tallow at the 1st wrapping stage, cooking to temp and feel and left to rest overnight..
And WOW, WOW, WOW,,
The tallow added a massive new super moist and "INTENSELY" tasty brisket to a totally new level.
Something I'll definitely be doing from now on..
THANK YOU. ♨️👍
#smokengrillpicton
Sydney Australia.
Aussie Aussie Aussie Oi Oi Oi. Hi Dave, just bookmarked your location - will check it out once I'm in Sydney (As long as we don't get locked down again here in Melbs.)
As a back yard smoking enthusiast, looking forward to trying your wares, including the tallow version!
@@yoadlustig5124 Awesome, hope to see you soon mate..👍♨️
@@yoadlustig5124 also, the tallow version is definitely here to stay..
Might have to swing past myself from Mount Annan, usually I goto Appin for BBQ had no idea there was one in Picton. Normally in my yard cooking two webers kettles and a GMG
@@MrAllaboutmetal please do, I'm sure you won't be disappointed mate. Smoked meats are on Fri, Sat and Sundays, unless sold out.
I’ve been cooking briskets over the last few years and decided to try this method for the first time today. I made my own tallow from the brisket trimmings. The brisket was noticeably moister throughout with no compromise to the bark quality. The tallow has a strong aroma when cooking which was somewhat present on the brisket, but was neutral in flavor. There are a few things I want to tweak, but I think the improved results are worth the effort. Thanks for the video.
Now we know what the BBQ restaurants are doing with all their trimmed fat. Melting it down, and sticking it back on the brisket.
Master Class has Aaron Franklin teaching on Smoking - Brisket has like 5 videos. Its an amazing teaching on the major, and finer points of the how's and whys. I think you should watch them, and see if it lines up with you hypothesis. Rendered fat is key... Resting is critical. I saw you using a lot of butcher paper to wrap with. I personally think that might impact the outcome. How you trim, how you prepare, truly impact the amount of 'liquid' that will be inside the paper when you are done. -- Great video. I appreciate your passion, as I too have a thirst for knowledge and the pursuit of perfection. No matter what Aaron does, I think you found a method that is a big win for your viewers. Well done.
Thank for sharing your tip on cooking a Brisket. I just did my first one on a Char shriller Pellet smoker/grill and can’t wait to cut into it in the morning. I am letting it rest overnight. Thanks again.
He uses prime grade briskets from a local Austin producer. The marbling is outstanding.
His Master Class video states he sources his briskets from several suppliers between Kansas and Illinois.
Awesome video.
I've actually started doing this after seeing another RUclips channel do a cook and he was basting his briskets with beef tallow then when he went to wrap he added the tallo and the end result was absolutely incredible. The video was in a different language so it was hard to pick up what they were saying but you could clearly see the method worked great
I've never seen it before. That's cool MT C.
Ever thought of in injecting with beef tallow? I've wondered if that might be a good way to avoid dry flats. Love the vid and I'm definitely going to try this on my next cook.
Let me know how it works for you. I haven’t considered injecting the fat but several commenters have suggested it. Seems like I have to give it a try
I recently watch the Austin episode of Bizarre Foods on someone’s suggestion. There is a scene where Aaron is wrapping a brisket and at the table is a tub full of what appears to be tallow. They don’t show him actually applying the tallow but you can see the the butcher paper getting extremely wet as he goes through the process and see pools of liquid appear on the table. As they show him place the wrapped brisket back into the smoker, the butcher paper is absolutely soaked.
I just had lunch at Franklin’s, and is the best brisket I ever had. It is so moist and different than anything I’ve tried here in Texas. It is almost like a confit meat. The beef tallow makes total sense!
You should compare to a brisket without spritzing and no cooked wrap, but rest in beef tallow wrapped, to see if you can save a dry brisket
why don't you try it..hard to do?
I was on the verge of subbing but this video made me do it. Analyzing BBQ Brisket videos like they're the Zapruder film is 👍😂
😂
You place the brisket back and to the left.
@@yossarian3 ha!! tell ya, the real secret is kept on the greasy knoll.
It rubs the lotion on its skin....
Hey Jeremy, I am looking at making beef tallow and was wondering how you got yours to stay in a liquid state? Other videos I seen on tallow shows it kept in the fridge and solidified?
This is exactly my question. I have made my own tallow from fat trimmings but it would solidify if sitting outside. Maybe he keeps it close to the smoker to keep it warm? Would love if anyone has any input on this bit.
Put squeeze bottle, jar, or what ever container containing tallow in hot water. Personally I use a pot. And keep multiple warm at a time
ITS DOESN"T stay in liquid form..you must warm it back up
Hey Buddy! It's Kyle Lloyd your old GSP roommate. Great videos and proud of you blowing up on RUclips!
I now tried it on my watersmoker, but did not do the additional wrapping before the rest. It was still amazing, thank you so much for sharing this!
I didn’t change BP either and kept meat down entire rest. Will be trying meat up next one then trying BP change out to find what works best for me
Wow Jeremy. I wish I could like this video more than once. I appreciate you’re content. If Aaron is the guru you are a close second. Thanks for all your tips. You make me a better bbq cook. and I always mention your name.
Thanks Bob! I really appreciate that. Makes me feel good to know I have helped you with your bbq. Good luck and keep smokin’
Great video! I've always thought...there has to be another step. Would it be overkill or change the flavor if you applied the beef tallow directly to the brisket instead of the butcher paper?
It works great on beef ribs as well. I saw a video from texicana bbq, and have been doing it ever since.
Interesting
I think the guy from texicana used to man the pits at franklins
@@MadScientistBBQ I really think it was his channel. I will try and find the video .
@@vandykeshouseofsmoke8382 I believe you are right
@@justintravis773 ruclips.net/video/OHD5CAn3YCQ/видео.html
Tallow and butter injection and a 12 hour rest and i finally got my first worthy brisket. Great info about Franklin, my Walmart brisket may not be a Franklin clone but these techniques work if you use some common sense for your cooking style. Bravo to you!
David Berman
After seeing this video, I went and ordered Wagyu Beef Tallow.
This past weekend smoked 4 slabs of short ribs, each with 4 bones each 5lbs in weight. Went low and slow at 225 degrees and was a little colder here in NY, so ended up wrapping them in aluminum foil when they got to 190 degrees instead of butcher paper due to time constraints.
In two of the slabs I placed Wagyu Beef Tallow (in those two I also used a different BBQ sauce). In the other two slabs, I put in about 1/2 cup of beef broth (and no bbq sauce).
Both slabs with the Wagyu Beef Tallow were noticeably more moist/juicy than the other two slabs, which were also very moist and juicy. The Wagyu Beef Tallow also seemed to add a "shine" to the meat.
One slab survived dinner Saturday (put it away for dinner Sunday). It was one that did not have the Wagyu Beef Tallow finishing. In any event, warmed it up by sealing it in zip lock bag and bringing it to 145 degrees in boiling water. When we opened the zip lock, wow, amazing aroma. And they were as juicy and moist as the slabs we served the day prior.
Funny story, my wife was trying to be nice as she always is (married 40 years), and was going to warm up the slab in the oven. Thank God I saw her and was able to intercept and redirect.
Want to lastly thank you. You are an amazing source of information and the way you get it across is perfect.
Hugs to all,
David/
I thought tallow was solid at room temp. You used a liquid. Did you heat it first?
Thanks
Anyone else comment on the tallow and how it’s liquid ? Thanks
If I were you I wouldn’t want to meat Franklin in a dark alley. He may punch you in the brisket. 😁
😂😂😂😂
Franklin doesn't look like the kind of guy who's ever thrown a punch in his life...
@zackr6 He looks more like the type to "Oy vey!" and take the litigation route.
Than he'd probably throw beef tallow after your down with an injured brisket
🤣🤣🤣
how does this man NOT have at LEAST 1 mil
He doesn't do all the flashy things other people do.
I just subscribe his channel :)
Tallow is good on cast iron seared steak also. Dry brine w salt, add pepper sear with melted tallow w just a bit of garlic powder. Great videos keep up the great work!
The close-up shot of the smoke stack with the sound of birds singing in the background is absolutely mesmerizing!!
While watching this video, the MasterClass ad with Franklin on it came on, and it shows him squirting a liquid with similar color on his paper before wrapping, so I think you are correct.
It was never a secret..it's been on youtube for a year ..just read the other posts that know it too..TEXICANA BBQ...you believe what you hear on the internet.
@@davo912 thk you, no longer will I lose sleep, you cleared it up
"If this isn't what Aaron Franklin does, maybe he should start." Lol.
People stand in line for Franklin you dont mess with that kind of consistent success.
Oh shit brother we are on the hit list! The Texas BBQ mafia is coming! Looked incredible and I am doing this Saturday....Stay tuned!
I just cooked a brisket on my pellet burner for a large family gathering for Father's Day. The best I could find was Choice but I followed this method of wrapping in butcher paper coated in beef tallow and it came out AMAZING! Super juicy! Everyone raved that it was the best brisket they have ever had. The only difference is that I did not have Wagyu tallow so instead I rendered down the hard fat that I trimmed off of the brisket before I placed it on the smoker. I particularly like this option because it allows you to put all that fat to good use instead of just throwing it away.
I would dry brine the brisket with salt and pepper for at least 12hrs. And apply the tallow to the brisket liberally before it put it in the smoker and then at every wrapping. Also i always collect the juice of whatever i bbq indirectly using an aluminum tray at the bottom. Then this juice can be used to rehydrate the meat or make a sauce or a gravy.
Man I’m actually smoking a whole packer brisket as I watched your video so I went to Kroger and bought some tallow. I’ll comment when it’s done and let you know what I think. But sounds like the ticket. Thanks. Also love your videos man.
You probably woulda saved a buck putting it trimming in a crock pot
Ok well I could definitely tell a huge difference. The paper was soaked when it was all said and done. I wish I post a short video clip in this reply. My brisket was very tender and juicy and I didn’t add much tallow to the paper. I melted 2 spoon scoops in the smoker before I had to wrap so it was not much at all. I will definitely do this again. Thanks for the tip
Care of Franklin’s FBI: take this down now 😂
I don't comment on a lot of videos, but damn what a great job you did noticing things and putting them together. I swear I'm always disappointed with my briskets but I'm gonna try this
I did this today, and while a single data point doesn't prove a theory, I have to say it was amazing. Wrapped at 150, pulled at 193, rested for an hour. Costco prime brisket on a pellet smoker with red and white oak pellets.
Long before seeing this video I have been injecting my briskets with beef tallow at wrap time and did find a noticeable difference in juiciness. I will try my next one injected and add your method as well. Thank you for your great informative videos.
For the pursuit of learning! Keep ‘em coming, please!!
I did this today! 2nd brisket ever! It's resting right now will update later!
👁👄👁
That makes so much sense to add beef tallow. It’s like a duh moment. Thank you for doing this, I’ll be doing adding beef tallow to my briskets from now on. I’ll let you know how it turns out.
I look forward to it
Even ribs or a roast, I love a roast too.... 🇨🇦 tho.. so forgive me.... moose has zero fat. This will be key to great smoked moose.
save the fat, fat is flavor. It also reduces your waste.
This is so funny I just got two pounds of that same beef Tallow. I bought it to make pemmican, I got some leftover and I'm definitely going to try to be trying this on my next brisket.
I saw an ad for an Aaron Franklin master class and he does do this you can see him doing it in the ad, but when he's doing it he's talking about how he's going to go over how to build fires, and he's doing it on the ground.
Okay thinking about this, I'm trying it a bit different as I don't understand the tall on the paper. Last night I started a brisket and took the trimmings and put t=it all on the stove and rendered the fat for 12 hours. With the meat trimmings included in the pot I believe the tall will be quite flavorful, enough so that I'll be using some of it to make flour tortillas, but back to the subject. Instead of putting the tallow on the paper, after 12 hours and reaching a temp of 160 I'm using the tallow to bast the meat. In my mind this will be more effective than putting it on the paper as my paper has alway been saturated with grease without anything. I'm not going to do it much, just enough to keep things from drying out. We'll se tomorrow how too turns out.
I've heard one of his cooks talk about how everything is better with beef tallow, he even seasons the smoker with it.
I mean beef tallow is way to go if you need moisture or grease and want optimal beef flavor. Try making a hamburger but cook it in beef tallow. It's freaking amazing.
Our ancestors greased their wagon wheels with it. Some amazing stuff for many, many purposes.
I love how ever since this video came out I am starting to see on social media tallow being applied to wrap 😂 good stuff brother! 👏🏼
You mean the guy from Franklin BBQ sold me two books on his BBQ method and he didn't put all his secrets in the book?
Of course he didn’t, or else everyone would be able to replicate his bbq and he wouldn’t get near as many customers. He told you his general methods though.
Great video! New barbecuer here, just got my Traeger grill and I've been watching a lot of videos and reading lots of articles. Your channel is my favorite so far! Thanks for the fantastic content. ( Production quality and color grading are on point by the way! )
I appreciate the video so much! I smoked a brisket this past weekend with tallow during the wrap and it was absolutely outstanding. I've got so much to learn, thanks for putting out awesome content.
In my opinion I don't think you give yourself enough credit, I see you cook up some amazing food.
I have watched you for a long time and have learned a lot from you. this video was very interesting. I love the way you get into the science of the cook. I live in Pa and wish some time I could met you. Keep up the great vids.
“Rethinking and rethinking is fundamental to scientists. You’re expected to doubt what you do know, be curious about what you don’t know, and update your views based on data. It’s a frame of mind. Scientist’s run experiments to test hypotheses and discover knowledge.”
You, my friend, are a Scientist as stated by your moniker.
Great video! It's been established that searing doesn't seal meat from moisture loss, but maybe coating it in fat does. In addition, coating the paper with beef fat means the paper is less likely to soak up any fat or moisture on the outside of the beef. It all makes perfect sense. Now I want to try this technique on steaks... :) Thanks!
My dad taught me a secret for juicy brisket that I use every time. Instead of wrapping in paper or aluminum when it hits 165f we take a roasting pan big enough for the brisket and put about 1/2” of room temp beef stock in the pan and put fat up, cover the pan tightly in aluminum and back on till 195f . Remove from heat and pan , keep the stock for a sauce. Wrap brisket tightly in aluminum and toss into an empty cooler for atleast 4hrs . Finger bending fall apart
Yep, it works! We tried it on a small brisket point and it made it more savory and oily - like the briskets we've had in Texas. We also tried butcher paper for the first time, so not sure how much effect each change had. I noticed that the tallow also lined the sides of my WSM with oil. I had to clean it after that cook, and it was a mess. But, the taste was worth it. Will have to experiment more.
This is a killer video. I'm trying this next cook.
You cut the bitcher paper with the beef tallow to show the juice leaking out of there... I thought you should have also cut the one without beef tallow to show how much juice would have flowed out of that one.
Fair enough. Didn’t think about that
Now you gotta redo the whole experiment! Haha jk
@@blindrnr hahaha... What do you mean joking... That's a tremendous excuse to make more brisket... Because I guarantee you both of those briskets tasted tremendous... 😂
Can't the same result be used if you use the drippings from the brisket that is being cooked. Basically putting that fat back on it.
Yup, I save the drippings from my brisket for a pot of beans I serve along with it. Brisket drippings are an absolute gamebreaker for a pot of slow-cooked beans!
I joined Masterclass last year and Aaron Franklin has a masterclass on it for barbecue. He does say he uses beef tallow from all the trimmings. Uses from seasoning the smoker to adding to the brisket itself.
Very nice Jeremy.....I have tried this before....along with butter or beef broth. The one with the most liquid and tasty was melted butter in beef broth. Just use unsalted.
To all the people buying tallow: You can render the brisket trimmings and make your own.
Very true
How would you go about doing this? Heat it up in a pot?
@@CarlMercier There are a few different ways. A pot will work, but you have to watch it to make sure it doesn't get too hot and light up. Lots of people use a crock pot or oven. I get a couple of cups off a brisket. Here is the quick version: Chop up the fat, cook it slow until crispy, strain and enjoy.
@@CarlMercier Exactly just stir until you have little or no trimmings at all
I use a crock pot. Very easy
Just curious, wondering why you wouldn't just drizzle that stuff on the actual brisket itself? I wonder if that would do anything differently.
Edit: also just order some of that beef tallow, did not realize that stuff was shelf stable, which makes it even better!
Yes thought the same thing myself. Would assumed you put a more on the brisket as well. I'll be trying this both ways..
Masterclass ad with Franklin shows him doing exactly this.
True, and mustard
Seems like you may be right
@@210pitmasterjoey So you saying that uses mustard as a binder and adds tallow when rapping?
In the Ad, I saw him squirting something on the butcher paper but wasn't that for starting the fire?
@@wheelerk2012 yes, I saw some of the show when someone had it up here before taking it down and yes it was him using oil to help start the fire.
Just wanted to mention that when I visited Franklins . Every slice of brisket was dunked in a pan with some liquid in it (beef tallow may be) after it was sliced before it was placed on the tray. I believe the turkey slices were as well. Enjoy your videos keep up the great work.
Jeremy I smoke a lot of briskets for our church like 40 to 50 at a time. I use a turkey bag to put the brisket in at around 185 to 190 degrees and let them rest for at least 8 hours in the juices in an igloo. They finish cooking in the tallow that they create and everyone seems to be very happy with the briskets. Oh by the way all I use is salt and pepper. Have you ever used a turkey bag for your brisket? If so what is your opinion? Thanks for what you do!
Jerry