Great video Joe. I've been seeing all the talk about this and you really shed some light on this theory. Regardless if this is Aaron's "secret", you have shown us that it produces great results!! Already have some ordered!!
Thank you Scotty! Before trying this recipe, I would flip my briskets while they rested. The tallow that rendered would get all over the fatcap and produce a great tasting brisket. Not surprised that this works wonders.👍
Jeremy Yoder has since changed his approach with the beef tallow. He'll smoke the tallow in a pan, let it cool for a while, and then put it on the brisket once he wraps it.
This was an enjoyable video. I like the idea of comparison/experiment cooking at the same time. Same day, same weather temperature, same cooker removes variables that are important for a more accurate comparison/experiment cook. Good work Smokin Joe.
I recently bought me some of this exact Beef Tallow, and it really makes meats and other things taste so much better. I tried it in a batch of my Coney Dog sauce in place of something else and I won't go back again. Great Brisket cook you did there brother! Cheers! 🍺🍻
Six months ago I started using grass fed beef tallow. Everything taste better with tallow. When I fry burgers, just browning ground beef, making a Chuck roast browned in tallow, potatoes just about everything is better fried in beef tallow.
They so meltingly tender, Elvis singing his heart out right now.👏👏👏🔥 That tallow brisket, was the kind of delicious meat butter every crusty loaf dreams of. Beautiful Smoking Joe!!!
I feel like you and I need to conference call about cutting burnt ends. You and I interpret burnt ends differently but the way you cut makes perfect sense. We need to talk about this.
Joe, greetings from Minneapolis! Born in Lamb county Texas, loved your video...my favorite cook is my brisket, its a long fun night and well worth the effort, cant wait to use the tallow! Keep up the good work my friend.
Hi Joe, I don't know if anybody has come out with a theory but what I think is happening is then you put the tallow on the paper, the paper absorbs the tallow into the paper by the wick effect. So when you wrap the paper around the brisket, the paper will not absorb any more juice from the brisket from the wicking effect. Therefore, if the paper is already soaked in tallow, it will not draw the juices out of the brisket. A nontallow soaked paper wrapped brisket will be dryer because the paper will wick the juices out. What are your thoughts.
Hello Robert, very good way of looking at it. It definitely won't absorb as much liquid and I thing the tallow seals the paper as well and that's why it cooked so much faster than usual. The bark development was also unreal. Thanks for watching 👍
Joe!! OMG!! What a spectacular job on that beef tallow brisket. I'm seriously itching to make that for the next family get together. You knocked it out of the park brother. I really think that is their secret.
Great video Smokin Joes. I believe I saw you at Franklins back in March of 2019, I think you were filming your visit. I have used the wagyu tallow on 1 choice brisket so far and I honestly couldn't believe the difference it appeared to have made. I plan on trying it again here soon. keep up the good work.
I have never ever not placed in competition cooking. Buy a brisker shaped like a loaf of bread and cut off the flat and do whatever with it. Inject with beef broth, soak with soy sauce, rest for 1 hour, season with salt, black pepper, cayenne pepper, garlic powder, brown sugar. Smoke with only cured oak wood. Not green and definitely not dry. 225 deg for 12 to 14 hrs not wrapped. 200 deg internal. Rest ( not in ice chest) at least till temp drops to 180 deg or it will fall to pieces Brisket shakes like jelly. Its called cooking. God bless you all.
Yea Franklin only uses salt and pepper. I’ve done one just to experiment and turned out great. I think it all comes down to the wood. I use post oak and mesquite.
Thanks for the comparison. I've seen some others jump on doing this comparison too but I think you did a great job in presenting it. Especially that yellow hue about the fat and the jiggle comparison. That helped highlight the differences besides taste.
I have drip trap that goes into a small catch bucket. I used the drip tallow from the bucket on the brisket when i wrapped it. It came out Amazing. Best brisket I've ever had. I do wipe down the smoker after use so I'm sure it was 98% tallow from the brisket. This was just a store bought brisket.
Very nice comparison video Joe. been wanting to try out this method and it seems everyone that has tried, is very pleased with the results. Thanks for sharing!
Great video here, Joe. I have done the tallow three times and it is tough not to go back to it every time. Will have to upgrade to Wagyu now. Well done, sir. 👍
Hello Joe. Great video. Love the way you explain in detail how and what you’re doing. I will be ordering the tallow for me first brisket cook. But I have another ?. I’m planning to smoke ribs that I need to transport to our family vacation. Should I cook them completely and reheat or smoke for a few hours then wrap/ vac seal then finish off in the oven a few hours prior to serving. Thanks in advance for your advice.
When we lived in Texas, my brain memorized the flavor and texture of Black's brisket in Lockhart. It didn't matter if it was 1988, 1996, 2009, 2016 or 2017 - all the years I've either visited or lived in Texas while I was in the Air Force, the flavor and texture were consistent. So, living in Wyoming I had to either learn how to cook it or learn to live without it. I use post oak and I use Black's seasoning. I've put mine side by side with Black's and the untrained can't tell the difference. I can now predictably repeat the process with ease, but it's taken me a very long time to be able to do that. As much experimenting as I've done with ingredients, I think it's 90% technique. Someone could spend some money on this tallow deal and still miss the bullseye by a mile if they don't have a good feel for what they're doing. But... I'm tempted to melt down some trimmings and at least give it a go. Love the channel - thanks for all the videos! God bless TEXAS!
Not a fan of black's...but thanks for giving love to Lockhart...it shows you know your stuff...this Franklin dude is not the end all to everything. My opinion he is the bbq god of the hipster gone mad world that is Austin Texas😂😂
@@miguelangeldiaz9380 Agreed. Yea - I grew up in North Georgia. Getting stationed at Lackland in San Antonio was a treat. I’d never had brisket cooked that way. It was life changing. A part of my heart will always be in the hill country. The Johnny come lately’s always arouse my suspicion. Anyone that’s been doing it for 70 plus years is where I’ll eat. God bless you, and God bless Texas!
Hey Joe, once again kudos on the video brother. Question on smoking the briskets fat cap up; would this have made a difference vs. cap down? Or did you flip both meats over during the 7-8 hour smoke?
Hello Joe, I can set up my smoker a couple of different ways. If the heat is mainly coming from the top down, I'll go fat cap up. If the heat is coming from the bottom up, them I'll go fat cap down. The only time I'll flip a brisket is when I smoke in a drum smoker. 👍
I think your knife could use some sharpening! interesting idea on the waygu binder, I like that you did it differently somewhat than mad scientist bbq. I am a fan of freshly ground pepper however so I think premade rubs loose out on the true pepper flavor using pre-ground. like for example fresh ground has that aroma pre ground has like a dusty smell. I don't necessary like the comparison scientific method used due to the fact the grill maybe hotter depending on the section its on. ideally you would have two of the same smoker or a larger offset so the temps are more even where both brisket's sit. I want to see a temperature graph of the smoker and brisket internals as well it can help alleviate assumptions on what the tallow may or may not do. I will tell you I have tried injection of the tallow and it was fantastic and the mad scientist method was also fantastic of just wrapping it in the tallow. Id be curious to inject and wrap with the tallow to see the results!
I render my own tallow form fat shaving and smoke it with the brisket. Then I wrap with it and also use juice from the wrapping and put it nicer the sliced flat. My brisket is the best I’ve ever had
Here you go Esteban. www.qcsupply.com/140113-compression-sprayer-1-1-2-liter.html?Google|Shopping|NB|All_Products|ALL|ALL|ALL|FM&gclid=EAIaIQobChMIrO3bi6zP8wIV6WxvBB2qGwUSEAQYASABEgJMcfD_BwE
Hello Mr. Joe. I am really enjoying your videos especially since I'm a beginner. Question for you, would you inject and use wagyu beef tallow to a brisket or would it be too much?
Here you go Jay. www.qcsupply.com/140113-compression-sprayer-1-1-2-liter.html?Google|Shopping|NB|All_Products|ALL|ALL|ALL|FM&gclid=Cj0KCQjw6s2IBhCnARIsAP8RfAjekQjqPaAGVQyUG5TNT1i1s0oE31_oZXeNcZYatIgjkVG7ivR7tRwaAha0EALw_wcB
Hey Joe as always great video and excellent results. I have a question, would you consider doing a video with a smaller brisket? What I mean is sometimes when I take my beef to the packer and I get my brisket, it’s pretty small/thinner and about 12-13 lbs. just a thought I hate to burn it up.
If I had to bet I would say sealing the butcher paper with fat so it acts more like foil is the real trick here. The water vapor coming off the brisket can no longer absorb into and escape the butcher paper since it is now sealed with fat. Using cheap vegetable oil instead of Wagyu Tallow might produce similar results.
Very good video. at the end when you were showing the comparisons of the two briskets and thier color, you could have taken some b roll footage close up so we can get a better view. I love all your videos and the BBQ you cook.
Dude you where stressing me cutting towards your hand when you were carving out that piece of fat. Then you mentioned that you are wearing a cut glove. Nice
Awesome video Joe. Was wondering since you cooked the briskets for 7-8 hours, what was the temperature you cooked those briskets for? Keep up the great work and videos Joe.
@@SmokinJoesPitBBQ Thanks Joe, I'm making one right now as we speak, using the Wagyu beef tallow. It is coming out just like you said, have a great day sir, and thanks again.
Great video! Appreciate you! Would you say you get the result of wagyu level brisket on a lesser grade of meat? Or is it not quite as good as true wagyu? Thanks!
Great video Joe. I've been seeing all the talk about this and you really shed some light on this theory. Regardless if this is Aaron's "secret", you have shown us that it produces great results!! Already have some ordered!!
Very nice Mark. As you know, this could be used for so many things. 👍
You could just make your own tallow from the fat trimmings. It’s pretty easy. Cheaper too. 🍻
@@RaleighSmoke Yes, that is definitely an option.
@@SmokinJoesPitBBQ hey
@@RaleighSmoke be
I love how you give credit to Jeremy Yoder, and y’all both give credit to Franklin BBQ! Much respect, sir.
Yoder sucks. His overpriced apron is laughable.
@@dabearcub you are the reason I love the internet, any sad cnnt gets have an opinion.
@@waynem1589 you are the reason I love your mom
Now that's the secret!!! My brisket is going to be 100% better
I would hope so cause we all know somebody will be put on blast if they dont give credit lol
these tallow videos are kinda funny. us old timers been using tallow for ever. in the 70s was a big thing. nice job joe,,
Thank you Scotty! Before trying this recipe, I would flip my briskets while they rested. The tallow that rendered would get all over the fatcap and produce a great tasting brisket. Not surprised that this works wonders.👍
I inject with beef broth and spritz with a 60/40 mix of beef and water. They come out marvelous!! Great video!!
Jeremy Yoder has since changed his approach with the beef tallow. He'll smoke the tallow in a pan, let it cool for a while, and then put it on the brisket once he wraps it.
Great comparison video. I've done a Tri Tip like a brisket with this tallow and it makes a HUGE difference. This is a must have in any cooks kitchen.
Great video, Joe. Love your presentation.
Thank you Joe. 👍🏼
Love this brisket recipe thank you and may God Bless 🙏
Thank you Yolanda!👍🏼
I’ve been adding tallow to my smoked tri tip and chuck roast. Game changer
Best video i have seen on this, will give it a go!!!
This was an enjoyable video. I like the idea of comparison/experiment cooking at the same time. Same day, same weather temperature, same cooker removes variables that are important for a more accurate comparison/experiment cook. Good work Smokin Joe.
Outstanding video ,Happy I subscribed . Well done and explained perfectly ! Thank You Chef ...
I recently bought me some of this exact Beef Tallow, and it really makes meats and other things taste so much better. I tried it in a batch of my Coney Dog sauce in place of something else and I won't go back again.
Great Brisket cook you did there brother!
Cheers! 🍺🍻
Six months ago I started using grass fed beef tallow. Everything taste better with tallow. When I fry burgers, just browning ground beef, making a Chuck roast browned in tallow, potatoes just about everything is better fried in beef tallow.
@@wiz4020 Awesome! Yes, everything does for sure taste better.
This video makes me so very happy. Brisket -Texas Love Language ❤️❤️❤️❤️❤️❤️
Excellent!!! That looks delicious! Keep em coming!!
Hey there Eric, thank you my friend.👍
This is something really significant, thank you so much!
They so meltingly tender, Elvis singing his heart out right now.👏👏👏🔥 That tallow brisket, was the kind of delicious meat butter every crusty loaf dreams of. Beautiful Smoking Joe!!!
Thank you so much Mona. 👍
I feel like you and I need to conference call about cutting burnt ends. You and I interpret burnt ends differently but the way you cut makes perfect sense. We need to talk about this.
Joe, greetings from Minneapolis! Born in Lamb county Texas, loved your video...my favorite cook is my brisket, its a long fun night and well worth the effort, cant wait to use the tallow!
Keep up the good work my friend.
I’d like to see where you got your knife set that you use. With the knife carrying kit
Here you go John. Order Your Dalstrong Knives Here and Save 10% - dalstrong.com/?ref=4399498.837 you can search knife roll here.
Fantastic stuff, sir. Just got my first smoker and will definitely try your recommendations. Hello from NYC!
Hi Joe, I don't know if anybody has come out with a theory but what I think is happening is then you put the tallow on the paper, the paper absorbs the tallow into the paper by the wick effect. So when you wrap the paper around the brisket, the paper will not absorb any more juice from the brisket from the wicking effect. Therefore, if the paper is already soaked in tallow, it will not draw the juices out of the brisket. A nontallow soaked paper wrapped brisket will be dryer because the paper will wick the juices out. What are your thoughts.
Hello Robert, very good way of looking at it. It definitely won't absorb as much liquid and I thing the tallow seals the paper as well and that's why it cooked so much faster than usual. The bark development was also unreal. Thanks for watching 👍
Joe!! OMG!! What a spectacular job on that beef tallow brisket. I'm seriously itching to make that for the next family get together. You knocked it out of the park brother. I really think that is their secret.
Thanks for watching Paul. The tallow definitely took the brisket to another level.👍
2 containers of Wagyu tallow enroute!! Looking forward to this next cook.
Thank you for sharing the precious recipe.
looks Yummy. keep in touch.
Stay safe.
Joe thank you so much for doing this. Will be using!
Great video Smokin Joes. I believe I saw you at Franklins back in March of 2019, I think you were filming your visit. I have used the wagyu tallow on 1 choice brisket so far and I honestly couldn't believe the difference it appeared to have made. I plan on trying it again here soon. keep up the good work.
Very nice! Probably was me with my wife & daughter and a buddy.👍 The difference is crazy!
Thank you so much brother I'm going to try it hopefully I can find a website to buy one I'm going to try this on the cook-off in Lockhart
The tallow may be used, but I think the 10 to 12 hour rest is what really makes their brisket special and soaks the paper.
@@davo912 What do you mean?
He means his RUclips channel is the best! 🤣
Where did you get your spritz sprayer?
I have never ever not placed in competition cooking.
Buy a brisker shaped like a loaf of bread and cut off the flat and do whatever with it.
Inject with beef broth, soak with soy sauce, rest for 1 hour, season with salt, black pepper, cayenne pepper, garlic powder, brown sugar.
Smoke with only cured oak wood. Not green and definitely not dry.
225 deg for 12 to 14 hrs not wrapped.
200 deg internal.
Rest ( not in ice chest) at least till temp drops to 180 deg or it will fall to pieces
Brisket shakes like jelly.
Its called cooking.
God bless you all.
I wonder if just covering in tallow works as well as injected? Amazing videos btw!
Really really good video. Buying some of that tallow now!
Good video! Man you were in the zone trimming those briskets! Nice job!
Thank you Michael! Lots of practice! I appreciate you watching buddy.👍
I Love your Videos. They are Very Helpful. What kind of knife do you use ??
Bought that Tallow a couple of weeks ago and can't wait to try it. Thanks for a great video.
Wow great video Joe.. just sub.. both brisket came out looking delicious.. be trying that “ secret ingredient “ 😉
pff awww man this was really hard to watch... without drooling and getting hungry... oh man this looks goood🤤😋
Thanks Tim!👍
Thanks for the link with discount code on the tallow. Trying first brisket this weekend.
great video Joe, thinking about injection wagyu tallow mainly in the flat and very little in the point
Where can I buy the orange sprayer that you are using? Thanks
Tallow in the squirt bottle is genius, didn't even think of that. I can use that on my blackstone as well for some added flavor.
Just ordered the tallow......seeing is believing so I’m going to do my next brisket with the tallow....thanks Joe!
These were my thoughts exactly. Let me know how yours comes out. 👍
@@SmokinJoesPitBBQ I used the tallow - came out Amazingly delicious, but VERY rich lol. Everyone loved it.
Yea Franklin only uses salt and pepper. I’ve done one just to experiment and turned out great. I think it all comes down to the wood. I use post oak and mesquite.
Thanks for the comparison. I've seen some others jump on doing this comparison too but I think you did a great job in presenting it. Especially that yellow hue about the fat and the jiggle comparison. That helped highlight the differences besides taste.
Thanks so much John.👍
Are you cooking them in an offset smoker, seems very quick 7 to 8 hours, mine always take 12 to 14 hours
Yes sir, my Yoder Frontiersman is hot & fast. 👍🏼
I have drip trap that goes into a small catch bucket. I used the drip tallow from the bucket on the brisket when i wrapped it. It came out Amazing. Best brisket I've ever had. I do wipe down the smoker after use so I'm sure it was 98% tallow from the brisket. This was just a store bought brisket.
What was the last paper wrapped grill temperature and internal temperature to pull them out?
Excellent video, thank you.
Thank you Cornelius 👍
BEAUTIFUL brisket
You opened my eyes to new possibilities 😁😁
What are you using to apply your spritz? Acv eats up the cheap spray bottles.
www.qcsupply.com/140113-compression-sprayer-1-1-2-liter.html?gclid=Cj0KCQjwktKFBhCkARIsAJeDT0gM9x6zDkp2opULspZa5A1wium0a_ECJq6Ex_mqt-PhQZirFlFDQwkaAoc7EALw_wcB
Love your videos man keep up the good work!
Very nice comparison video Joe. been wanting to try out this method and it seems everyone that has tried, is very pleased with the results. Thanks for sharing!
Thanks for watching SJ. This style is definitely a must try. 👍
Great video here, Joe. I have done the tallow three times and it is tough not to go back to it every time. Will have to upgrade to Wagyu now. Well done, sir. 👍
Thank you Joe! It's definitely a healthier option. 🤘
great job Joe! i might need to put some tallow in my comp recipe! much appreciated!!
You're very welcome buddy! Love that rub!🤘
@@SmokinJoesPitBBQ did you forget a word? lol!
@@ChickenFriedBBQ freaking auto correct 🤣
Keep up the good work !! Educational and well done !!
I just order a tub of the wagyu tallow, looking forward to trying...
Absolutely Amazing. I just purchased that Wagyu Beef Tallow. Thank You So Much 😊
Outstanding video carnal!👍🏼
what Temp are you taking it out of the smoker? 175 to wrap, then when do you take it out- what do you call "done"
A gusher of juice on the brisket prepared with the wagyu tallow. It's amazing. Cheers, Joe! ✌️
Hey there Dwayne! Love dipping the brisket slices in the juices. 👍
I want to try bacon grease on one great video Joe!
Oh heck yeah! Pork Tallow!🤘
Hello Joe. Great video. Love the way you explain in detail how and what you’re doing. I will be ordering the tallow for me first brisket cook. But I have another ?. I’m planning to smoke ribs that I need to transport to our family vacation. Should I cook them completely and reheat or smoke for a few hours then wrap/ vac seal then finish off in the oven a few hours prior to serving. Thanks in advance for your advice.
I would cook them completely and slowly reheat. 👍🏼
@@SmokinJoesPitBBQ your the best Thank you. Keep the videos coming ✌🏽
My order just came in today..gonna see what all the fuss is about with waygu beef tallow. Doing a brisket for Thanksgiving ☺️☺️
What type of spritzer is that? Very nice.
Around 17:48 you can see the juices dripping off the knife as you bring it back up for another cut
Yes sir, it was pretty juicy. 🤘
When we lived in Texas, my brain memorized the flavor and texture of Black's brisket in Lockhart. It didn't matter if it was 1988, 1996, 2009, 2016 or 2017 - all the years I've either visited or lived in Texas while I was in the Air Force, the flavor and texture were consistent. So, living in Wyoming I had to either learn how to cook it or learn to live without it. I use post oak and I use Black's seasoning. I've put mine side by side with Black's and the untrained can't tell the difference. I can now predictably repeat the process with ease, but it's taken me a very long time to be able to do that. As much experimenting as I've done with ingredients, I think it's 90% technique. Someone could spend some money on this tallow deal and still miss the bullseye by a mile if they don't have a good feel for what they're doing. But... I'm tempted to melt down some trimmings and at least give it a go. Love the channel - thanks for all the videos! God bless TEXAS!
Not a fan of black's...but thanks for giving love to Lockhart...it shows you know your stuff...this Franklin dude is not the end all to everything. My opinion he is the bbq god of the hipster gone mad world that is Austin Texas😂😂
@@miguelangeldiaz9380 Agreed. Yea - I grew up in North Georgia. Getting stationed at Lackland in San Antonio was a treat. I’d never had brisket cooked that way. It was life changing. A part of my heart will always be in the hill country. The Johnny come lately’s always arouse my suspicion. Anyone that’s been doing it for 70 plus years is where I’ll eat. God bless you, and God bless Texas!
Hey Joe, once again kudos on the video brother.
Question on smoking the briskets fat cap up; would this have made a difference vs. cap down? Or did you flip both meats over during the 7-8 hour smoke?
Hello Joe, I can set up my smoker a couple of different ways. If the heat is mainly coming from the top down, I'll go fat cap up. If the heat is coming from the bottom up, them I'll go fat cap down. The only time I'll flip a brisket is when I smoke in a drum smoker. 👍
GREAT VIDEO MY FRIEND…‼️
Very nice Joe. They both looked fantastic but I think the tallow one is the way to go. Have a great day brother.
Thank you! Definitely a huge difference on this cook. Thanks for watching.👍
Dumb question but how did you liquify the tallow? Also do you wait for it to cool down before putting it in a bottle?
I’m so glad I bought some A5 Japanese wagyu tallow I’m pickin up a brisket tomorrow 😂
I think your knife could use some sharpening! interesting idea on the waygu binder, I like that you did it differently somewhat than mad scientist bbq. I am a fan of freshly ground pepper however so I think premade rubs loose out on the true pepper flavor using pre-ground. like for example fresh ground has that aroma pre ground has like a dusty smell. I don't necessary like the comparison scientific method used due to the fact the grill maybe hotter depending on the section its on. ideally you would have two of the same smoker or a larger offset so the temps are more even where both brisket's sit. I want to see a temperature graph of the smoker and brisket internals as well it can help alleviate assumptions on what the tallow may or may not do. I will tell you I have tried injection of the tallow and it was fantastic and the mad scientist method was also fantastic of just wrapping it in the tallow. Id be curious to inject and wrap with the tallow to see the results!
I render my own tallow form fat shaving and smoke it with the brisket. Then I wrap with it and also use juice from the wrapping and put it nicer the sliced flat. My brisket is the best I’ve ever had
Nice!
What kind do spritzer do you have and where do you get it
What type of sprayer do you have in this video
Here you go Esteban. www.qcsupply.com/140113-compression-sprayer-1-1-2-liter.html?Google|Shopping|NB|All_Products|ALL|ALL|ALL|FM&gclid=EAIaIQobChMIrO3bi6zP8wIV6WxvBB2qGwUSEAQYASABEgJMcfD_BwE
Hello Mr. Joe. I am really enjoying your videos especially since I'm a beginner. Question for you, would you inject and use wagyu beef tallow to a brisket or would it be too much?
Mad Scientist BBQ props everywhere
Joe, you do a nice job of trimming. Appreciate you sharing.
Thank you J!👍
Hi.!
What temp. did u smoke those briskets.?
275° 👍
great vid. Think this vid was your 1st one you didnt inject this one. Joe I didnt see the link for your spray bottle? Thanks.
Here you go Jay. www.qcsupply.com/140113-compression-sprayer-1-1-2-liter.html?Google|Shopping|NB|All_Products|ALL|ALL|ALL|FM&gclid=Cj0KCQjw6s2IBhCnARIsAP8RfAjekQjqPaAGVQyUG5TNT1i1s0oE31_oZXeNcZYatIgjkVG7ivR7tRwaAha0EALw_wcB
@@SmokinJoesPitBBQ Thank you!!
Hey Joe as always great video and excellent results. I have a question, would you consider doing a video with a smaller brisket? What I mean is sometimes when I take my beef to the packer and I get my brisket, it’s pretty small/thinner and about 12-13 lbs. just a thought I hate to burn it up.
Link to the long cutting brisket knife?!
Search slicer here. dalstrong.com/?ref=4399498.837
If I had to bet I would say sealing the butcher paper with fat so it acts more like foil is the real trick here. The water vapor coming off the brisket can no longer absorb into and escape the butcher paper since it is now sealed with fat. Using cheap vegetable oil instead of Wagyu Tallow might produce similar results.
Or just turn the trimmings into tallow for free essentially
@@texasbbq555 I would bet that the cost of fuel to turn fat into talo would be more than generic vegetable oil.
Yup, plus Ibuse my trimmings for sausage.👍
2nd video today with That “secret”… you convinced me. Just ordered some liquid gold
You're in for a surprise.👍
@Joes Great 👍🏼 Job briskets look great brother :) Shout out From South Texas 💪🏼🦁💪🏼🦁
Thank you Robert. 👍
Very good video. at the end when you were showing the comparisons of the two briskets and thier color, you could have taken some b roll footage close up so we can get a better view. I love all your videos and the BBQ you cook.
Dude you where stressing me cutting towards your hand when you were carving out that piece of fat. Then you mentioned that you are wearing a cut glove. Nice
I scare myself sometimes! Thanks for watching buddy!👍
Good stuff Brother and exactly what I found out in my test cook as well. Just subbed and look forward to watching more of your videos 👍🏻
Awesome video Joe. Was wondering since you cooked the briskets for 7-8 hours, what was the temperature you cooked those briskets for? Keep up the great work and videos Joe.
Hello Ruben, I smoked them at 275° and the internal temp was 204° when I pulled them off.
@@SmokinJoesPitBBQ Thanks Joe, I'm making one right now as we speak, using the Wagyu beef tallow. It is coming out just like you said, have a great day sir, and thanks again.
Good question, I wondered the same.
Great video! Appreciate you! Would you say you get the result of wagyu level brisket on a lesser grade of meat? Or is it not quite as good as true wagyu? Thanks!
Nowhere near Wagyu but still worth doing in my opinion. I'll try this again soon to see if I get similar results.👍
Can/would you injec it into the brisket ?
How much did each brisket weight before and after trimming? Were both prime grade briskets?
Hey sir what kind of grill your using pellet or wood thnx
This was an offset smoker using really wood splits. 👍
What is your final temp on your smoke, the only temp I heard was 175 where you pulled it and wrapped it.
Usually 203°👍
@@SmokinJoesPitBBQ Thank you!!! I'm doing another brisket this weekend, and have the wagyu beef tallow, and want to try it out. :)
@@SmokinJoesPitBBQ thank you!!
Have a brisket marinading for a saturday morning cook, with the Wagyu tallow cheat. :)
Can you freeze the wagyub tallow? How do you intend to keep/store the tallow that you don't use?
You can leave it in a cool place or you can also place it in your fridge. I keep mine in my cabinets.👍
Where did you get the apron? I'm a big boy and the ones around the neck don't feel well. Not a ton of options out there.
I purchased it from Restaurant depot.👍
Great video! What do you use to clean your grates?
Great video just put my order in for some beef tallow. On another note what spritzer/spray bottle is that in your video.
Great Demo!! Thank You!!
Great video Joe!
Thank you!👍
Where can I get that knife he is using to trim the fat and the corners