Nice video. The guys at Goldee’s really know know their stuff. It’s about figuring out which technique gives you the result you want and going with that.
Great series! I have a recommendation for another video, Brisket Rest Time! I keep hearing that rest time is the key to going from good brisket to great brisket! How long should you rest your brisket? What's best way to hold the temp for a prolonged period (oven, dry cooler, other, at what temp (150 vs 160, etc.)? Bonus info would cover the best serving temp (140-150)? Too many people are slicing and serving at 170+. Maybe do a comparison on an ambient rest on one brisket (2 hour rest) versus a prolonged rest (6-10+ hours)?
You’re on a winning spree. The guest speaker thing is great, gives them some limelight and grows the church pulpit. This 3 part was awesome. More more more
It’s interesting that they make comments such as “Tallows nothing new”, “I’ve been using tallow for a long time”, “tallows been around forever”, but they never made videos on it or shared the trade secret. Only until it became viral did they come out with their tips and tricks…. Jeremy is the real MVP
Harry Sue followers got mad at me about the whole tallow thing. I've been using bacon fat instead , on the top and bottom. Your right Pal, there are a lot of secrets that guys won't tell you. This was a good brisket series though! Good job 👏 . I do like a nice bark .
ROFL. Tallow is nothing new. It's also nothing special. The real secret is no secret at all. Render the tallow that is already naturally in the brisket. Don't add tallow. Render what is already waiting inside.
It looks like most of then didn't use it or thought it wasn't a game changer. Franklin and other businesses have used it since they have so much tallow lying around. Yet, the biggest "secret" which few shared was longer rest times, not the tallow. Even the famous "wrap when it hits the stall" has changed to "wrap after the stall" because that's how Franklin and others do it.
@@abejoker, Don't be misled by those using click-bait titles to gain views and spread false rumors about tallow being added to the wrap at certain popular establishments. Many establishments have a single grill level in their large expensive brisket pits to avoid such contaminations and preserve the bark. Unfortunately, some you tubers are shamelessly using click-bait titles to gain views, shig clout, sell canned tallow and hoping for a cosign to credibility along the way.
When the brisket thing started back in the 1940's, they didn't have much to go on. Now it's modern times, we trim fat off, then put it back on at the end. It just goes to show how much we'll keep studying and perfecting this thing that was initially learned on brick pits so many years ago. Still much to discover. I just ordered some tallow - can't wait to try this.
A little late and just stumbled upon this series which was great thank you so much. I’m a northerner and always smoked with salt pepper post oak and a wrap. Just hearing about beef tallow. Next brisket going to try. Thanks.
Best brisket I've ever made was with a 3 day dry brine with Holy Cow and I drizzled tallow on the paper as I wrapped. It was awesome, I think with as much tallow as you used is why the flavors on the bark were diluted. A little tallow goes a long way. Awesome video series keep them coming, can't wait to visit you in Waxahachie.
@@davercountingcigars I don't buy it I make it with the trimmings from the brisket. I cut the fat in to small pieces and smoke it with the brisket in a small pan until it's time to wrap
Awesome series, I guess you could wrap it up with conclusion(spoiler) as: paper > foil (foil only if you are in a hurry) Fat up > meat up Tallow > no tallow
Hey Matt, greetings from Down under! Thank you so much for your down to earth, no b.s. videos. I am a novice at this type of bbq and really appreciate you showing options, I have learnt a lot from each of these that I look forward to trying, cheers
Awesome series y'all. My personal preference: Cook fat side up; Wrap in butcher paper; No tallow. A well cooked and rested brisket will leave you with plenty of juices on the sheet pan.
Does that only apply to an offset smoker? I have a WSM and always felt like I needed to do fat side down to protect the brisket a bit. And by "always" I mean for the last few months I'm new to the bbq game haha
@@zachgrossman26 I probably would always cook briskets fat side up only because that's gonna be the top (presentation) side when I slice them. The meat side will also lay flatter on the cutting board as opposed to the fat side, so I want that on the bottom.
I'm a true believer! I stumbled across your rubs in Academy the other day, and found this video series on RUclips the other day. I'm subbed, so keep'em coming.
Thanks for the videos. Nice to see other cooks from different places coming together!! I think the tallow just on the bottom during the wrap would’ve been plenty. Thanks again!!
this was by far my favorite and the one that I was looking forward to the most. Love seeing the pluses and minuses as well as the process. nice job to the three of you guys ! Excited to see future collaborations from you !
Just got the fab 5 in the mail and I’m so pumped to try them all! Love your videos and just found out that my wife has family in your town so we have to stop by the meat church!
I was on board with the tallow brisket till he poured the extra on top at the end. I think unwrapping and eating as is would have been a better balance. The only time I have used tallow the brisket was too wet.
I just recently did a couple of smokes with beef tallow - injected all through the brisket (mixed with my normal brisket injection), and then I did spray just a light coating over the butcher paper before I wrapped. Brisket came out tender as anything and was probably the most moist brisket I've ever made. Just picked up a container of wagyu tallow to try this weekend and see how different it is.
@@frobo512 it was definitely the richest brisket I've made. Taking into account differences in meat etc so I can't definitively say... But I've done two injected with wagyu now (and wagyu lightly on the butcher paper before wrapping) and they were definitely thr most tender briskets I've made so far. Juicy tender and very very rich. I'll keep playing with it but so far I'm a believer
Watched all 3 Matt, great series. Very informative. While the tallow "appeared better" I think even from watching the video and my own experiments that the non tallow brisket had far more flavor. Thanks for the videos man
You may not be the king of BBQ yet But you sure as hell are the KING of BBQ videos. I have watched many of your videos in the last couple weeks and they are awesome I'm doing your baby back ribs this week. And that brisket looks insane good. Thank you for putting Your time in to theses videos.
For some reason I have never sliced my brisket like this and it is so simple. I usually do this whole flat vs. point thing whereas this is just BAM - a bit of both. I am so down to cut the brisket I am cooking tonite for the 4th tomorrow like this. I think I am going no tallow....I was on the fence but I prefer the crispier bark. Great video as always Meat Church!
Great video and results. It’s amazing how some of these social media trends are all based on amazon or affiliate links… while it might be an overnight empire and be very profitable for the creator(s) doesn’t mean it’s a good idea. I’m like you, if I am going to do it, throw the trimmings in with the brisket and you’ll have the tallow you need for free vs spending close to the cost of a brisket on something like wagyu tallow online.
Great series! I did one last week with Holly Cow rub. Meat side up, foil wrapped in my Treager using their beef mix pellets and it came out perfect. Thanks for your tips and rubs.
I just purchased a can of Wagyu beef tallow for a couple of briskets I'm doing for my daughter's graduation party. Never tried this before, but have several cooks under my belt. It will also have Meat Church rub, and be getting shredded for brisket sandwiches, so that's why I'm opting for a wetter smoke.
Great series! Loved the different methods that you went through. I have done a couple using tallow, and I feel that when I inject it, and smoke it it's a bit more moist, especially on the flat since it's so lean. Can't go wrong either way!
Great series, Meat Church! I don't wrap until the rest, and have been capturing tallow under my briskets to add for the slice, but I think I'll try it for the wrap/rest! I really like a firm bark though.
When using a prime grade brisket, I think using a little bit of Wagyu tallow is fine. They definitely had that brisket resting in a lot of tallow. Maybe not using so much and just a little is okay.
Best brisket I’ve done so far was a long rest (next day) with smoked beef tallow poured on the brisket while wrapped in BP. I’m just going to keep doing it this way as I’ve tried everything before. Do what makes your family and yourself satisfied with the end product.
Agree. I tried injecting tallow this past weekend with great results. I just rendered down the fat trimmings and let the oil get back to around 75F, then injected it after brisket was sitting out about an hour. Also used the tallow as rub. Let it rest to around 160 internal and into the oven at 170 for several hours. Next time I'll try pouring on the BP like you said but plenty of juice anyway. Finally got something that I think will work consistently.
Love the show, bro you need to put Church in lights on the other side of that meat sign you have. You'd be able to see both of them even when y'all are standing there.
The tallow is awesome on a choice brisket. On a prime it’s good but not really needed. Tallow works very well. As a way to add moisture and richness to less marbled cuts. I use it on my briskets after mad scientist bbq posted about it and it really has made most of my briskets better. Just not the prime cut ones.
I made a brisket on Thanksgiving and I decided against using beef tallow. My brisket came out perfect. It starts with a good cut of beef and the rest will take care of itself. My brisket was plenty juicy. Just follow Matt's instructions on making brisket and that's all you need.
Great stuff! My family and I live in the Fort Worth area and were not aware of either of these BBQ restaurants Good to know that they are there and we'll have to check them out!
Awesome vid Matt. I trim my briskets and toss the fat in a tray and the tray goes in the pit the same time as the briskets.. once the briskets get a little dry on top after a few hours I use a baister to suck up the tallow and cover the top of the briskets (I don’t spritz).. I may do that only one other time for “pre-wrap” cook. I Believe this is why my briskets come out juicy with a great bark. Holy cow and gospel AP are the best designed rubs on the market!
Same method I use, smoke that fat (maybe even throw some on the fire)... My rub is a hacked Holy Cow: 1 part salt, 1 part pepper, 1 part Holy Cow, 1/2 part dark roast coffee grounds.
This series has been great, I hope this continues! As for using tallow in my cooks, I doubt I'll go that route. I know y'all said it was delicious, but when I heard that one slice was enough (or something to that effect), I'm OUT! One slice?!? That is straight-up crazy talk.
Mad scientist has already upped the game with tallow injection. Also interesting some of the meat church videos say that the tallow is not needed, but the blind taste tests I’ve seen have favored the tallow versions.
I've been living in waxahachie for around a year now and just the other day I realized that your house is your house lol. Going to the church on Thursday. Would be badass to see you
You can call it the 9 step method or the 110% method 1. Prep meat however u want, season a little on the heavier side 2. Cook unwrapped, 60% or to temp or until color. Spritz every so often after browning begins 3. Bark with watered down sauce after temp is reached if you want 4. Wrap with smoked fat of choice and watered down sauce if you want on paper but definitely spritz on wrap only, 30% or to temp 5. Rest in wrap 5% or until temp 6. Unwrap and Rebark and definitely spritz and then if you want also do watered down sauce at the start of this stage 10% or until you reach temp again 7. Place meat in tray that has lip and pour smoked fat of choice over meat 3% 8. Serve meat to people 9. Flip meat every so often 2% Sorry but if i owned a resturant this is what i would do.. Sure the meat is wet but you went from wrap right away and just pour fat over it and serve it instantly of course its going to be wet. Should go from grill (rebark was the last grill stage) to heated stone tray with lip to hold and trap juices and then pour your smoked beef tallow on. Serving temp is 165 when you pull it off itll be hotter then 165. Id say let the meat rest on stone board for 10 minutes before cutting should always be 2 full briskets on board. Since they wont go bad by the time they are gone I feel like im missing something here.. Oh well im sure the bbq will come out good with a little know how The heated stone will dry the brisket out over time hence why theres a very small pool of tallow and you flip the meat every so often and a wet brisket is prettier. I mean you rebarked it after the wrap so thatll help the skin when u do pour the grease over the top
When adding tallow and wrapping, with the tallow sitting on the paper, "Is the fat side up or fat side down?" When placed back in pit, "Is the fat side up or down?" When resting after the tallow is poured on the butcher paper, "Is the fat side up or down?" When I try this, I want to make sure I get it right. The brisket with the tallow vs the brisket without the tallow----the tallowed brisket had juices running out without squeezing, while the other (without the tallow) had to be squeezed to get the juices to run out. I would still love to eat both!!! Would it be possible to get some of the "bark" back on the tallowed brisket, if placed back in the smoker for a short while or do you think it would dry it out? A great video with a lot of great information.
Well dang! Learned a lot from this series! Next thing I'll try is the foil boat LOL. I've been making my own beef rub for a while now and have it tweaked where I like it...may need to try the Holy Cow though!
Why didn't you guys take his blindfold off after he tasted it hahaha he looked so funny just nodding with a t-shirt wrapped around his face 😂 tallow also makes it easier for all the briskets to be consistent if you're cooking a bunch of them at the same time in a massive cooker like yours. Would love to have a big offset like that one day! Wish this series had more episodes! Love the brisket content!
Mad Scientist BBQ did the tallow injection...but to just the flat, because the fat in the point will already render and make that part moist but the flat is what tends to be dry? If I recall correctly that seemed to be the best practice.
I believe that a good majority of us folks (myself included) are buying Select grade briskets from big box stores and wondering why we aren't getting good, consistent results. Some briskets even tallow can't save, but they ain't cheap and we work with what we can afford. But I think if you were to start with a better quality brisket, AND do your part in cooking it properly (as this video shows), you probably wont need any tallow for an awesome finished product. I splurged on a Prime once and it was a game-changer.
Great video and side-by-side comparison between smoking Texas style brisket with vs without tallow. After Joe tasted both, why did he remain blindfolded? Lol
Loving all the cooks on the Mill Scales! No offense to the Traeger videos but as Pete Jones of Skylight Inn BBQ says “if it’s not cooked with wood, it’s not bbq”. Great video! On a side note, really digging Jirby’s RUclips channel. What three top 50 places did he work at? That’s pretty awesome
Would using the tallow help a brisket that was maybe more lean than desired? Would be interesting to see a comparison of a choice grade with tallow compared to a prime grade cooked traditionally.
If you can cook a brisket that looks like that, probably don't need the tallow. But for backyard guys like me, it helps and in particular it makes the flat way more forgiving.
I like to inject beef tallow before I put on rub, 60% coarse black pepper and 40% kosher salt especially in the flat, then when you wrap at 165° I apply the rest of the beef tallow, makes choice beef great
Great vid. Actually, proves a bit of a point that the "smoke fat side down" crowd has, which is that the fat will wash off some rub. Personally, I have a trick that increases fat content within the brisket without affecting the rub. :)
I havent even watched the entire vid yet, but it is my guess that using beef tallow would be most useful when cooking meat-side up. You'll stil get the illusion of a smoke ring, and the increased actual smoke flavor w/o drying out the brisket. Hoping I am right. Pressing play again now to see the rest. Thanks guys...Cheers :) (11 mins later) Hmm, I can see why some people would enjoy the added tallow, but to me, I am thinking of it like a prime rib. ie, There is a fine line between enough fat and Too much fat. Like a prime rib, when its too fatty, the richness seems to take over and make it very overpowering. I will give it a try nonetheless ! Again, thanks guys..this was another beautiful comp. Cheers :)
Okay, wrapping the brisket w/ a scoop of tallow makes sense.. But why do you wrap up the brisket in butcher paper and then pour additional tallow on the outside of the paper? Are you thinking that it soaks thru the paper and therefore does not wash off the bark? I don’t understand.
Agree. No idea what thats meant to accomplish. The paper is permeable but only slightly. Also both pieces sat in juice on the cutting board which kinda makes the taste test moot. You can make the driest slice taste juicy by sitting it in a quarter inch of rendered fat for a minute.
Maybe do a Tallow vs Lard vs Schmaltz test? I'd think Lard would be even better as it has a more neutral taste than tallow (which is why you use lard for baking, pastries, etc)....
Snows bbq in Lexington Texas, Miss Tootsie uses her onion based mop sauce for moisture on those cheap select grade briskets,, so if you go cheap like select or choice grade beef tallow is the way to go
Nice video. The guys at Goldee’s really know know their stuff. It’s about figuring out which technique gives you the result you want and going with that.
Jermey having everyone try the beef tallow lol so good 😊
I use this in my SCA now… I think Tallow helps
I bought beef tallow because of you can’t wait to try it
FYI: The guy from Goldee's (Jonny White) said, "my personal opinion is wrapping with tallow is pointless" on his IG account.
Even got the mad scientists on here badass
This man was dedicated to the blind fold, kept it on the whole time, even while doing his socials promo. Lol respect.
Great series! I have a recommendation for another video, Brisket Rest Time! I keep hearing that rest time is the key to going from good brisket to great brisket! How long should you rest your brisket? What's best way to hold the temp for a prolonged period (oven, dry cooler, other, at what temp (150 vs 160, etc.)? Bonus info would cover the best serving temp (140-150)? Too many people are slicing and serving at 170+. Maybe do a comparison on an ambient rest on one brisket (2 hour rest) versus a prolonged rest (6-10+ hours)?
You’re on a winning spree. The guest speaker thing is great, gives them some limelight and grows the church pulpit. This 3 part was awesome. More more more
Thanks Ray! I have a bunch of my BBQ buddies who own BBQ joints lined up for some really cool cooks!
@@MeatChurchBBQ you guys should take a page out of Kentucky and start a bourbon and bbq trail.
I m still here just to see that rig in action 🔥🔥🔥🔥🔥🔥Enjoyed all the videos in this series of brisket smoking👍👍👍👍
It’s interesting that they make comments such as “Tallows nothing new”, “I’ve been using tallow for a long time”, “tallows been around forever”, but they never made videos on it or shared the trade secret. Only until it became viral did they come out with their tips and tricks…. Jeremy is the real MVP
Harry Sue followers got mad at me about the whole tallow thing. I've been using bacon fat instead , on the top and bottom. Your right Pal, there are a lot of secrets that guys won't tell you.
This was a good brisket series though!
Good job 👏 . I do like a nice bark .
^this
ROFL. Tallow is nothing new. It's also nothing special. The real secret is no secret at all. Render the tallow that is already naturally in the brisket. Don't add tallow. Render what is already waiting inside.
It looks like most of then didn't use it or thought it wasn't a game changer. Franklin and other businesses have used it since they have so much tallow lying around. Yet, the biggest "secret" which few shared was longer rest times, not the tallow.
Even the famous "wrap when it hits the stall" has changed to "wrap after the stall" because that's how Franklin and others do it.
@@abejoker, Don't be misled by those using click-bait titles to gain views and spread false rumors about tallow being added to the wrap at certain popular establishments. Many establishments have a single grill level in their large expensive brisket pits to avoid such contaminations and preserve the bark. Unfortunately, some you tubers are shamelessly using click-bait titles to gain views, shig clout, sell canned tallow and hoping for a cosign to credibility along the way.
When the brisket thing started back in the 1940's, they didn't have much to go on. Now it's modern times, we trim fat off, then put it back on at the end. It just goes to show how much we'll keep studying and perfecting this thing that was initially learned on brick pits so many years ago. Still much to discover. I just ordered some tallow - can't wait to try this.
This channel is so professionally done it looks like a tv show with a juicy production budget. Really well done.
We really appreciate that!!!! 🙏🏼
A little late and just stumbled upon this series which was great thank you so much. I’m a northerner and always smoked with salt pepper post oak and a wrap. Just hearing about beef tallow. Next brisket going to try. Thanks.
Best brisket I've ever made was with a 3 day dry brine with Holy Cow and I drizzled tallow on the paper as I wrapped. It was awesome, I think with as much tallow as you used is why the flavors on the bark were diluted. A little tallow goes a long way.
Awesome video series keep them coming, can't wait to visit you in Waxahachie.
Where do you buy Tallow?
@@davercountingcigars I don't buy it I make it with the trimmings from the brisket. I cut the fat in to small pieces and smoke it with the brisket in a small pan until it's time to wrap
@@jackrodosta7971 That’s a good idea. I was thinking about buying it on amazon.
@@davercountingcigars they sell wagyu tallow on Amazon!
Awesome series, I guess you could wrap it up with conclusion(spoiler) as:
paper > foil (foil only if you are in a hurry)
Fat up > meat up
Tallow > no tallow
They said the tallow was richer, but more bland in taste. No tallow > Tallow.
Hey Matt, greetings from Down under! Thank you so much for your down to earth, no b.s. videos. I am a novice at this type of bbq and really appreciate you showing options, I have learnt a lot from each of these that I look forward to trying, cheers
Awesome series y'all. My personal preference: Cook fat side up; Wrap in butcher paper; No tallow. A well cooked and rested brisket will leave you with plenty of juices on the sheet pan.
Completely agree
100%
Does that only apply to an offset smoker? I have a WSM and always felt like I needed to do fat side down to protect the brisket a bit. And by "always" I mean for the last few months I'm new to the bbq game haha
@@zachgrossman26 I probably would always cook briskets fat side up only because that's gonna be the top (presentation) side when I slice them. The meat side will also lay flatter on the cutting board as opposed to the fat side, so I want that on the bottom.
Exactly!
I'm a true believer! I stumbled across your rubs in Academy the other day, and found this video series on RUclips the other day. I'm subbed, so keep'em coming.
Academy is a great partner for us. Thanks for watching!!
@@MeatChurchBBQ Now I know where to go to get your rubs...I want to try that holy cow rub.
Thanks for the videos. Nice to see other cooks from different places coming together!! I think the tallow just on the bottom during the wrap would’ve been plenty. Thanks again!!
this was by far my favorite and the one that I was looking forward to the most. Love seeing the pluses and minuses as well as the process. nice job to the three of you guys ! Excited to see future collaborations from you !
Thanks for the support as always Tommyt. The very 1st Meat Church customer!
I need to head that way to try that badass bbq out
I was gonna say the same thing!
😆🤣😂😹
Just got the fab 5 in the mail and I’m so pumped to try them all! Love your videos and just found out that my wife has family in your town so we have to stop by the meat church!
Very helpful. Did my first brisket with tallow. Letting it rest in cooler right now. Can’t wait
How was it? Mine is finishing up the last few degrees before I rest it.
The whole series is excellent! Anyone at any level can learn.
Outstanding! I have to agree with you Matt. You saved the best for last. With that said, I have really enjoyed the series.
Thanks Chef!
I was on board with the tallow brisket till he poured the extra on top at the end. I think unwrapping and eating as is would have been a better balance. The only time I have used tallow the brisket was too wet.
I just recently did a couple of smokes with beef tallow - injected all through the brisket (mixed with my normal brisket injection), and then I did spray just a light coating over the butcher paper before I wrapped.
Brisket came out tender as anything and was probably the most moist brisket I've ever made. Just picked up a container of wagyu tallow to try this weekend and see how different it is.
@@GeekyMitch any difference with the wagyu?
@@frobo512 it was definitely the richest brisket I've made. Taking into account differences in meat etc so I can't definitively say...
But I've done two injected with wagyu now (and wagyu lightly on the butcher paper before wrapping) and they were definitely thr most tender briskets I've made so far. Juicy tender and very very rich.
I'll keep playing with it but so far I'm a believer
@@GeekyMitch nice yeah i think I’m just gonna start out with beef tallow from trimmings and then maybe try wagyu in the future.
Watched all 3 Matt, great series. Very informative. While the tallow "appeared better" I think even from watching the video and my own experiments that the non tallow brisket had far more flavor. Thanks for the videos man
Amazing series. Thanks for the all the information, strategies and techniques!!!
You may not be the king of BBQ yet But you sure as hell are the KING of BBQ videos. I have watched many of your videos in the last couple weeks and they are awesome I'm doing your baby back ribs this week. And that brisket looks insane good. Thank you for putting Your time in to theses videos.
I really appreciate that sir!!
Great videos (all 3)! Just found your channel, Matt, after a recommendation.
For some reason I have never sliced my brisket like this and it is so simple. I usually do this whole flat vs. point thing whereas this is just BAM - a bit of both. I am so down to cut the brisket I am cooking tonite for the 4th tomorrow like this. I think I am going no tallow....I was on the fence but I prefer the crispier bark. Great video as always Meat Church!
Great video and results. It’s amazing how some of these social media trends are all based on amazon or affiliate links… while it might be an overnight empire and be very profitable for the creator(s) doesn’t mean it’s a good idea. I’m like you, if I am going to do it, throw the trimmings in with the brisket and you’ll have the tallow you need for free vs spending close to the cost of a brisket on something like wagyu tallow online.
I enjoyed the series this was badass to know on the last video
When everyone is eating and laughing and no talking…. you knows it’s good 😂
True!
Killer series! Loved each section. Would love this to continue on different proteins!
I agree. Thanks for watching!!!!
Great series! I did one last week with Holly Cow rub. Meat side up, foil wrapped in my Treager using their beef mix pellets and it came out perfect. Thanks for your tips and rubs.
Loved this… Keep them coming!! Who’s seasoning the tallow.. ??? Like with the original rub?? Got to put the spark back in the taste buds!!
Really enjoyed the series!!! Never have but going to have to try wrapping in tallow.
do bacon 🥓Fat first! Then beef Tallow
I just purchased a can of Wagyu beef tallow for a couple of briskets I'm doing for my daughter's graduation party. Never tried this before, but have several cooks under my belt. It will also have Meat Church rub, and be getting shredded for brisket sandwiches, so that's why I'm opting for a wetter smoke.
I've been to both Zavala's and Goldee's. Both are excellent BBQ joints.
You guys are so good! Thanks for sharing.
Great series! Loved the different methods that you went through. I have done a couple using tallow, and I feel that when I inject it, and smoke it it's a bit more moist, especially on the flat since it's so lean. Can't go wrong either way!
Great Brisket series. Tons of input and alternatives to play with.
Thanks Matt!
Great series, Meat Church! I don't wrap until the rest, and have been capturing tallow under my briskets to add for the slice, but I think I'll try it for the wrap/rest! I really like a firm bark though.
Great series’s, love the guest aficionados, they give credence to your credibility as one of the best in the biz. Keep it up.
Love the rubs, and love the videos! keep up the good work
Matt, that was a great series and a ton of good information. THANKS !!!!!!
Great video...glad my next-of-kin is doing well in the BBQ game. As always, great production. Wonderful video with good info. Thumbs-up!
When using a prime grade brisket, I think using a little bit of Wagyu tallow is fine. They definitely had that brisket resting in a lot of tallow. Maybe not using so much and just a little is okay.
I used holy cow on a tri tip this past weekend and it came out amazing 👍🏼 thanks meat church
Watched all 3 parts and they all made me hungry. Mission accomplished :)
After doing the Tallow on my briskets, it was a game changer... cheers! your the man!
Love your content Matt!!! Keep it coming.
Best brisket I’ve done so far was a long rest (next day) with smoked beef tallow poured on the brisket while wrapped in BP. I’m just going to keep doing it this way as I’ve tried everything before. Do what makes your family and yourself satisfied with the end product.
Agree. I tried injecting tallow this past weekend with great results. I just rendered down the fat trimmings and let the oil get back to around 75F, then injected it after brisket was sitting out about an hour. Also used the tallow as rub. Let it rest to around 160 internal and into the oven at 170 for several hours. Next time I'll try pouring on the BP like you said but plenty of juice anyway. Finally got something that I think will work consistently.
@@MrOldrock1 at the end of the day as long as it taste good and isn’t dried like beef jerky that’s all that matters. 😂
Love the show, bro you need to put Church in lights on the other side of that meat sign you have. You'd be able to see both of them even when y'all are standing there.
The tallow is awesome on a choice brisket. On a prime it’s good but not really needed. Tallow works very well. As a way to add moisture and richness to less marbled cuts. I use it on my briskets after mad scientist bbq posted about it and it really has made most of my briskets better. Just not the prime cut ones.
I just got a prime. Maybe I will skip it.
Started with Talow two months ago…. Perfect timing on the comparison
I made a brisket on Thanksgiving and I decided against using beef tallow. My brisket came out perfect. It starts with a good cut of beef and the rest will take care of itself. My brisket was plenty juicy. Just follow Matt's instructions on making brisket and that's all you need.
Great stuff! My family and I live in the Fort Worth area and were not aware of either of these BBQ restaurants Good to know that they are there and we'll have to check them out!
You won’t be disappointed!
Awesome vid Matt. I trim my briskets and toss the fat in a tray and the tray goes in the pit the same time as the briskets.. once the briskets get a little dry on top after a few hours I use a baister to suck up the tallow and cover the top of the briskets (I don’t spritz).. I may do that only one other time for “pre-wrap” cook. I Believe this is why my briskets come out juicy with a great bark. Holy cow and gospel AP are the best designed rubs on the market!
It’s worth a try, more brisket for me!
Same method I use, smoke that fat (maybe even throw some on the fire)... My rub is a hacked Holy Cow: 1 part salt, 1 part pepper, 1 part Holy Cow, 1/2 part dark roast coffee grounds.
Excelente video mil gracias por los Tips en verdad los aprecio y admiro espero algún día poder visitarlos saludos desde Monterrey México
Exactly what I wanted to see tallow vs no tallow. I wouldn’t want a film of grease in my mouth. Thank you!
Excellent series Matt and all!
Thanks Joe!
This series has been great, I hope this continues! As for using tallow in my cooks, I doubt I'll go that route. I know y'all said it was delicious, but when I heard that one slice was enough (or something to that effect), I'm OUT! One slice?!? That is straight-up crazy talk.
They said the tallowed brisket was rich, but bland and coated the inside of your mouth. Gross.
Mad scientist has already upped the game with tallow injection. Also interesting some of the meat church videos say that the tallow is not needed, but the blind taste tests I’ve seen have favored the tallow versions.
I've been living in waxahachie for around a year now and just the other day I realized that your house is your house lol. Going to the church on Thursday. Would be badass to see you
You can call it the 9 step method or the 110% method
1. Prep meat however u want, season a little on the heavier side
2. Cook unwrapped, 60% or to temp or until color. Spritz every so often after browning begins
3. Bark with watered down sauce after temp is reached if you want
4. Wrap with smoked fat of choice and watered down sauce if you want on paper but definitely spritz on wrap only, 30% or to temp
5. Rest in wrap 5% or until temp
6. Unwrap and Rebark and definitely spritz and then if you want also do watered down sauce at the start of this stage 10% or until you reach temp again
7. Place meat in tray that has lip and pour smoked fat of choice over meat 3%
8. Serve meat to people
9. Flip meat every so often 2%
Sorry but if i owned a resturant this is what i would do.. Sure the meat is wet but you went from wrap right away and just pour fat over it and serve it instantly of course its going to be wet. Should go from grill (rebark was the last grill stage) to heated stone tray with lip to hold and trap juices and then pour your smoked beef tallow on. Serving temp is 165 when you pull it off itll be hotter then 165. Id say let the meat rest on stone board for 10 minutes before cutting should always be 2 full briskets on board. Since they wont go bad by the time they are gone
I feel like im missing something here.. Oh well im sure the bbq will come out good with a little know how
The heated stone will dry the brisket out over time hence why theres a very small pool of tallow and you flip the meat every so often and a wet brisket is prettier. I mean you rebarked it after the wrap so thatll help the skin when u do pour the grease over the top
Hey Matt: Great video bro-Loved it. I was wondering, where did you get the tallow you used.
Great 3 part series.
When adding tallow and wrapping, with the tallow sitting on the paper, "Is the fat side up or fat side down?" When placed back in pit, "Is the fat side up or down?" When resting after the tallow is poured on the butcher paper, "Is the fat side up or down?" When I try this, I want to make sure I get it right. The brisket with the tallow vs the brisket without the tallow----the tallowed brisket had juices running out without squeezing, while the other (without the tallow) had to be squeezed to get the juices to run out. I would still love to eat both!!! Would it be possible to get some of the "bark" back on the tallowed brisket, if placed back in the smoker for a short while or do you think it would dry it out? A great video with a lot of great information.
1:35 HOLY COW! That's a smoker!
Well dang! Learned a lot from this series! Next thing I'll try is the foil boat LOL. I've been making my own beef rub for a while now and have it tweaked where I like it...may need to try the Holy Cow though!
Awesome!
Very good video. Thank you.
Why didn't you guys take his blindfold off after he tasted it hahaha he looked so funny just nodding with a t-shirt wrapped around his face 😂 tallow also makes it easier for all the briskets to be consistent if you're cooking a bunch of them at the same time in a massive cooker like yours. Would love to have a big offset like that one day! Wish this series had more episodes! Love the brisket content!
That blindfold made it very awkward. 😂😂
Great series!
Thank you!!
Why did y’all let Joe keep the blindfold on the whole time?? 🤣🤣🤣
The dude walking into the store 🕺😂😂😂
Mad Scientist BBQ did the tallow injection...but to just the flat, because the fat in the point will already render and make that part moist but the flat is what tends to be dry?
If I recall correctly that seemed to be the best practice.
nice job guys. great series.
Appreciate it James!
I believe that a good majority of us folks (myself included) are buying Select grade briskets from big box stores and wondering why we aren't getting good, consistent results. Some briskets even tallow can't save, but they ain't cheap and we work with what we can afford. But I think if you were to start with a better quality brisket, AND do your part in cooking it properly (as this video shows), you probably wont need any tallow for an awesome finished product. I splurged on a Prime once and it was a game-changer.
It’s nice that after his career ended in breaking bad he started working with bbq
😂
Badgers BBQ! 😂
You are so right on. I was bugging me who he looked like.
😂
Basically you can't mess with traditional....
Folks need to stop getting fancy and re-inventing the wheel...
NICE JOB MEAT CHURCH! ✊🏼✊🏼✊🏼
I don't know if you put your own videos together and have seen this but THE WHOLE POINT BENT when he picked it up. Holy crap.
You guys are the best!
Great video and side-by-side comparison between smoking Texas style brisket with vs without tallow. After Joe tasted both, why did he remain blindfolded? Lol
Love this series...
Loving all the cooks on the Mill Scales! No offense to the Traeger videos but as Pete Jones of Skylight Inn BBQ says “if it’s not cooked with wood, it’s not bbq”. Great video!
On a side note, really digging Jirby’s RUclips channel. What three top 50 places did he work at? That’s pretty awesome
Would using the tallow help a brisket that was maybe more lean than desired? Would be interesting to see a comparison of a choice grade with tallow compared to a prime grade cooked traditionally.
Love how Joe kept the blindfold on the whole time. lol!
If you can cook a brisket that looks like that, probably don't need the tallow. But for backyard guys like me, it helps and in particular it makes the flat way more forgiving.
Both looked great and I'm sure taste great. Matt have you tried Ribs wrapped meat side up?
I like to inject beef tallow before I put on rub, 60% coarse black pepper and 40% kosher salt especially in the flat, then when you wrap at 165° I apply the rest of the beef tallow, makes choice beef great
Great vid. Actually, proves a bit of a point that the "smoke fat side down" crowd has, which is that the fat will wash off some rub.
Personally, I have a trick that increases fat content within the brisket without affecting the rub. :)
Awesome series!!! 👏 👏 👏
I like to season the brisket fat I render down in a pan in the smoker for a little extra flavor while it is getting that smoky flavor also.
I havent even watched the entire vid yet, but it is my guess that using beef tallow would be most useful when cooking meat-side up. You'll stil get the illusion of a smoke ring, and the increased actual smoke flavor w/o drying out the brisket. Hoping I am right. Pressing play again now to see the rest. Thanks guys...Cheers :) (11 mins later) Hmm, I can see why some people would enjoy the added tallow, but to me, I am thinking of it like a prime rib. ie, There is a fine line between enough fat and Too much fat. Like a prime rib, when its too fatty, the richness seems to take over and make it very overpowering. I will give it a try nonetheless ! Again, thanks guys..this was another beautiful comp. Cheers :)
Think I’m going to try this tallow next I do a brisket I’m keep coming out dry but great vid 👍
OUTSTANDING VIDEO
These have been great videos.
Great show!
Okay, wrapping the brisket w/ a scoop of tallow makes sense.. But why do you wrap up the brisket in butcher paper and then pour additional tallow on the outside of the paper? Are you thinking that it soaks thru the paper and therefore does not wash off the bark? I don’t understand.
Agree. No idea what thats meant to accomplish. The paper is permeable but only slightly. Also both pieces sat in juice on the cutting board which kinda makes the taste test moot. You can make the driest slice taste juicy by sitting it in a quarter inch of rendered fat for a minute.
Im going to be ordering the Meat Church Holy Cow. Did you add any pepper with the Holy Cow?
When i start putting tallow on brisket here in Italy i was looked like an alien. But i knew that was the way to go!
Maybe do a Tallow vs Lard vs Schmaltz test? I'd think Lard would be even better as it has a more neutral taste than tallow (which is why you use lard for baking, pastries, etc)....
Snows bbq in Lexington Texas, Miss Tootsie uses her onion based mop sauce for moisture on those cheap select grade briskets,, so if you go cheap like select or choice grade beef tallow is the way to go
I don’t even want to try a select brisket.