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.
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
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)?
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.
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.
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.
🎯 Key points for quick navigation: 00:00 *🎉 Introduction to the final part of the brisket series, focusing on using beef tallow.* 00:35 *🥩 Recap of previous parts: butcher paper vs. aluminum foil and fat side up vs. meat side up.* 00:49 *📈 Beef tallow is trending in BBQ, though not a new concept.* 01:04 *🧂 Six identical briskets were used in this series, seasoned with Meat Church Holy Cow.* 01:18 *👨🍳 Guest expert Johnny from Goldie's Barbecue discusses the use of tallow.* 01:45 *🏆 Johnny's experience working at top Texas BBQ joints and his expertise with tallow.* 02:12 *🔪 Wrapping the briskets: one with plain butcher paper, the other with tallow.* 02:59 *🍖 Johnny's technique: placing cold tallow under the brisket to avoid disturbing the bark.* 03:59 *🌡️ Briskets are cooked to 203°F and then allowed to rest in tallow.* 05:10 *🕑 Briskets rest at ambient temperature for two hours before taste testing.* 05:43 *🔍 Visual difference: the tallow brisket is much wetter and shinier.* 06:11 *🍴 Slicing the briskets reveals significant juiciness, especially in the tallow brisket.* 07:49 *🧽 The tallow brisket is extremely juicy, needing more clean-up due to excess moisture.* 08:18 *🙈 Blind taste test by Joe Zavala reveals the richness of the tallow brisket.* 09:10 *🤔 Discussion on the taste: tallow brisket is richer but can be more bland due to excess fat.* 10:20 *👍 Both briskets are good, but the tallow brisket is seen as more for show than necessity.* 10:48 *📢 Final remarks from guest experts, promoting their BBQ joints and social media.* 11:02 *🙌 Conclusion of the brisket series and a call to like and subscribe.* Made with HARPA AI
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
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
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 !
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
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.
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.
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!
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!!
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.
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
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.
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.
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
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.
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.
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.
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!
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 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.
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.
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.
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.
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.
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!
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
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!
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.
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
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 :)
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 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. :)
@meatchurchbbq I've searched all 3 videos trying to find out what size briskets these were. You told us how long and what temp they cooked at but not what size. I'm new to Briskets and doing my research.
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.
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
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.
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.
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
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!
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.
Been wanted try tallow next time I do brisket. I have been on the fence about it tho. I probably won’t put as much on like that one guy did. Heck I’ll give it go see what happens.
"Hold your hand out Joe" let's put a sopping wet piece of meat in your left hand a normal piece in your right and see if you can distinguish which piece has tallow 😂 maybe some gloves or a fork next time lol...love the videos and love Meat Church though!
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
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.
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.
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)?
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.
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.
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.
I m still here just to see that rig in action 🔥🔥🔥🔥🔥🔥Enjoyed all the videos in this series of brisket smoking👍👍👍👍
🎯 Key points for quick navigation:
00:00 *🎉 Introduction to the final part of the brisket series, focusing on using beef tallow.*
00:35 *🥩 Recap of previous parts: butcher paper vs. aluminum foil and fat side up vs. meat side up.*
00:49 *📈 Beef tallow is trending in BBQ, though not a new concept.*
01:04 *🧂 Six identical briskets were used in this series, seasoned with Meat Church Holy Cow.*
01:18 *👨🍳 Guest expert Johnny from Goldie's Barbecue discusses the use of tallow.*
01:45 *🏆 Johnny's experience working at top Texas BBQ joints and his expertise with tallow.*
02:12 *🔪 Wrapping the briskets: one with plain butcher paper, the other with tallow.*
02:59 *🍖 Johnny's technique: placing cold tallow under the brisket to avoid disturbing the bark.*
03:59 *🌡️ Briskets are cooked to 203°F and then allowed to rest in tallow.*
05:10 *🕑 Briskets rest at ambient temperature for two hours before taste testing.*
05:43 *🔍 Visual difference: the tallow brisket is much wetter and shinier.*
06:11 *🍴 Slicing the briskets reveals significant juiciness, especially in the tallow brisket.*
07:49 *🧽 The tallow brisket is extremely juicy, needing more clean-up due to excess moisture.*
08:18 *🙈 Blind taste test by Joe Zavala reveals the richness of the tallow brisket.*
09:10 *🤔 Discussion on the taste: tallow brisket is richer but can be more bland due to excess fat.*
10:20 *👍 Both briskets are good, but the tallow brisket is seen as more for show than necessity.*
10:48 *📢 Final remarks from guest experts, promoting their BBQ joints and social media.*
11:02 *🙌 Conclusion of the brisket series and a call to like and subscribe.*
Made with HARPA AI
Thank you!
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.
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!
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!
😆🤣😂😹
This channel is so professionally done it looks like a tv show with a juicy production budget. Really well done.
We really appreciate that!!!! 🙏🏼
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.
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!!
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!
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!
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.
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!
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!!
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.
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
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've been to both Zavala's and Goldee's. Both are excellent BBQ joints.
The whole series is excellent! Anyone at any level can learn.
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.
After doing the Tallow on my briskets, it was a game changer... cheers! your the man!
Amazing series. Thanks for the all the information, strategies and techniques!!!
Started with Talow two months ago…. Perfect timing on the comparison
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
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.
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.
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. 😂
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!
Really enjoyed the series!!! Never have but going to have to try wrapping in tallow.
do bacon 🥓Fat first! Then beef Tallow
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 enjoyed the series this was badass to know on the last video
Killer series! Loved each section. Would love this to continue on different proteins!
I agree. Thanks for watching!!!!
Excelente video mil gracias por los Tips en verdad los aprecio y admiro espero algún día poder visitarlos saludos desde Monterrey México
Great series’s, love the guest aficionados, they give credence to your credibility as one of the best in the biz. Keep it up.
Great Brisket series. Tons of input and alternatives to play with.
Thanks Matt!
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 videos (all 3)! Just found your channel, Matt, after a recommendation.
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.
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.
You guys are so good! Thanks for sharing.
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.
Love the rubs, and love the videos! keep up the good work
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!!
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.
Exactly what I wanted to see tallow vs no tallow. I wouldn’t want a film of grease in my mouth. Thank you!
Matt, that was a great series and a ton of good information. THANKS !!!!!!
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!
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'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
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!
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.
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
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 :)
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 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 used holy cow on a tri tip this past weekend and it came out amazing 👍🏼 thanks meat church
Love your content Matt!!! Keep it coming.
@meatchurchbbq I've searched all 3 videos trying to find out what size briskets these were. You told us how long and what temp they cooked at but not what size. I'm new to Briskets and doing my research.
Basically you can't mess with traditional....
Folks need to stop getting fancy and re-inventing the wheel...
NICE JOB MEAT CHURCH! ✊🏼✊🏼✊🏼
Isn’t cutting on the same board that the tallow was poured on and letting the non tallow slice lay on the tallow kind of affect the test….🤔
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.
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
When everyone is eating and laughing and no talking…. you knows it’s good 😂
True!
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.
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.
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.
The tallow for me is more necessary if I'm doing just a flat, if I'm doing a whole packer it's overkill on the wetness.
can you guys do a video on a good way to reheat pulled pork//brisket? Thanks
ruclips.net/video/E5fLZDkDqlc/видео.htmlsi=rwY_0hiIUsJKbw-q
I love that cutting board, where can I get one?
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!
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!
Excellent series Matt and all!
Thanks Joe!
Watched all 3 parts and they all made me hungry. Mission accomplished :)
even the non tallow one was sliced laid down in all the tallow pour over, i wish you cut them on separate cutting boards to be more controlled.
1:35 HOLY COW! That's a smoker!
Is there a major difference between Waygu and rendered from the cooked brisket?
nice job guys. great series.
Appreciate it James!
When taking all the fat trimmings & making tallow ; how long do u typically cook it to a liquidy form to use??
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.
Been wanted try tallow next time I do brisket. I have been on the fence about it tho. I probably won’t put as much on like that one guy did. Heck I’ll give it go see what happens.
What if we don't have beef tallow, can we substitute with bacon grease?
"Hold your hand out Joe" let's put a sopping wet piece of meat in your left hand a normal piece in your right and see if you can distinguish which piece has tallow 😂 maybe some gloves or a fork next time lol...love the videos and love Meat Church though!
Matt, your thoughts on using tallo as a binder on a brisket?
I am late to this party, is tallow rendered fat?
Very good video. Thank you.
If you combine the tallow and foil methods, would it be even more tender and moist?
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!
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
Great series!
Thank you!!
Great 3 part series.
Should of done a few with different wood since it’s hard to get post oak where I’m at but we get a lot of fruit and hickory
Think I would get sim result if using tallow and wrapping in foil?
When the tallow was scooped onto the butcher paper. Was the brisket fast side down?
The dude walking into the store 🕺😂😂😂