Good video, Matt. To me, visually, all of that liquid fat from the tallow actually ruins the presentation- especially knowing it was artificially added. It’s excessive. The Goldee’s guy nailed it by saying that tallow dilutes the bark. The extra fat isn’t worth the loss of bark flavor and texture. But I expect it’ll continue to be an arms-race to see who can have the ‘juiciest’ brisket. It’s a shame, because that sorta thing really misses the point of what bbq is all about: simple food cooked with heart among friends and family.
Yea but what is the point of being human? being human is about progression and growth and taking things to new heights. That's why there is so much more good food now than there was back then because this "arms-race" is what has been pushing all kinds of businesses to new heights, including bbq joints.
@@francissilva9822 that’s a stretch analogy. Adding more and more fat to an already fatty cut of meat is more analogous to people getting an increasing number of tattoos until their whole bodies are covered. It would not be anything innovative or necessary that would move humanity forward in any meaningful way.
@@theanthonyv I think the stretch with your statement is first calling brisket a "fatty cut of meat". Brisket has always been known to be the toughest, least amount of fat per pound, part of the cow. That's why brisket sells for under $5 per pound and doesn't compare to ribeye steaks and and the higher ends cuts of the cow that sell for over $10 per pound. And that's why people for decades have been cooking brisket low and slow because of how tough and low fat content it is, and how it takes a lot of time to break down the meat. (This is assuming you're not using a Snake Rivers Farm brisket made of wagyu which most people don't have the funds to get) I don't know how many briskets you've made in your life (hoping atleast one), but brisket can be super dry and super low fat content. Putting tallow on the flat side of the brisket and not the fat side is AMAZING. I think Jonny put excessive amount of tallow while resting the brisket, but if you watch his other videos he doesn't put this much. I mean don't take my word for it. He own's Goldees BBQ which has been recently ranked #1 in all BBQ joints 2021 in texas beating out Franklin's and all the other BBQ behemoths. If you're gonna do something try your best to emulate the best.
@@francissilva9822 I’m from central Texas and have smoked briskets for decades. No need for a schooling on brisket. Go grab an average full prime grade brisket (which is what the ‘beef tallow’ guys are cooking), slice off all the fat and extract all the intramuscular fat, and see how big that pile of scraps is when you’re done. There are pounds and pounds of fat in/on a typical prime brisket or even a choice one.
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Tallow, it works works great on choice grade, 44 farms, creekstone and prime grade doesn't need it
What size diameter is the smoke stack ?
3
Matt how about tell us about this great pit, plz. Mill scale 250?
Its a 500
@Mann Vs Food it's a beast. Thanks for the reply.
500 pipe.
Good video, Matt. To me, visually, all of that liquid fat from the tallow actually ruins the presentation- especially knowing it was artificially added. It’s excessive. The Goldee’s guy nailed it by saying that tallow dilutes the bark. The extra fat isn’t worth the loss of bark flavor and texture. But I expect it’ll continue to be an arms-race to see who can have the ‘juiciest’ brisket. It’s a shame, because that sorta thing really misses the point of what bbq is all about: simple food cooked with heart among friends and family.
Yea but what is the point of being human? being human is about progression and growth and taking things to new heights. That's why there is so much more good food now than there was back then because this "arms-race" is what has been pushing all kinds of businesses to new heights, including bbq joints.
@@francissilva9822 that’s a stretch analogy. Adding more and more fat to an already fatty cut of meat is more analogous to people getting an increasing number of tattoos until their whole bodies are covered. It would not be anything innovative or necessary that would move humanity forward in any meaningful way.
@@theanthonyv I think the stretch with your statement is first calling brisket a "fatty cut of meat". Brisket has always been known to be the toughest, least amount of fat per pound, part of the cow. That's why brisket sells for under $5 per pound and doesn't compare to ribeye steaks and and the higher ends cuts of the cow that sell for over $10 per pound. And that's why people for decades have been cooking brisket low and slow because of how tough and low fat content it is, and how it takes a lot of time to break down the meat. (This is assuming you're not using a Snake Rivers Farm brisket made of wagyu which most people don't have the funds to get)
I don't know how many briskets you've made in your life (hoping atleast one), but brisket can be super dry and super low fat content. Putting tallow on the flat side of the brisket and not the fat side is AMAZING. I think Jonny put excessive amount of tallow while resting the brisket, but if you watch his other videos he doesn't put this much. I mean don't take my word for it. He own's Goldees BBQ which has been recently ranked #1 in all BBQ joints 2021 in texas beating out Franklin's and all the other BBQ behemoths. If you're gonna do something try your best to emulate the best.
@@francissilva9822 I’m from central Texas and have smoked briskets for decades. No need for a schooling on brisket. Go grab an average full prime grade brisket (which is what the ‘beef tallow’ guys are cooking), slice off all the fat and extract all the intramuscular fat, and see how big that pile of scraps is when you’re done. There are pounds and pounds of fat in/on a typical prime brisket or even a choice one.
You cannot cook simple food with heart among friends and family by simply adding a scoop of tallow to the bottom of the brisket when wrapping? LMAO.