Texicana bbq showed it first he worked at franklins bbq. I’ve actually been using tallow in my brisket wraps for sometime now I like it. Plus the boat method was started by chudds bbq. Both great channels to check out and I’m not trying to take anything away from this video it’s great stuff.
Nice video! I really like the idea of adding seasoning into the tallow mixture. Seems like a good idea. Also I think that Chuds BBQ was the progenitor of the foil boat with no paper (at least on RU-vid). I have tried it both ways and prefer the paper+boat on my smoker. Anyway great job! Keep up the good work 👍🏻👍🏻
get something original jeremy stating what you think is Franklins secret when in fact got it from someone else who actually worked there? what a joke..you guys are running out of content..next week you will be smoking eggs and telling us how juicy they are..lol
I did a beef tallow brisket for Mother's day. I dry brined overnight. Then I used the tallow as a binder for the rub, smoked at 225 on a traeger, wrapped at an internal temp of 165 in butcher paper soaked in more tallow. Let it rest in an oven at 170 after the brisket reached 203. Best damn brisket I've ever had!
@@dustyb3197 Cook to temp not time. Hard to tell somebody how long to cook a brisket because of how many factors are unknown, i.e. size, cut, temp at when it goes on, etc...
@@dustyb3197 the brisket was 10lbs untrimmed. Probably cut 2lbs of fat off it. Took 4.5 hours to hit 165, then another 4 hours to hit 203. I rested at 170 for 2 hours. I will also tell you that my traeger tends to cook a brisket sooner than other methods. Tallow may accelerate that slightly based on previous cooks.
@@BRMakesStuff Agreed. Wrap when the bark sets and the color is perfect. Pull when it’s probing like butter. I’ve had briskets probe tender at 195 and I’ve had briskets probe at 209. Lot of rookies out here telling people the wrong things to do
Here's an idea. At 165, separate the point from the flat. Leave the point naked in the boat. Wrap the flat in butcher paper. You'll keep the crispy bark on the point which will complement the tenderness. The flat will stay juicier when wrapped in butcher paper. With this method, you can pull the flat sooner as needed and let the point cook longer since it's bigger.
Just got a YS640 and smoked my very first brisket this last weekend for a neighborhood BBQ. Ended up only finding a 24lb monster prime brisket at Costco, so could have potentially been an expensive first try failure. I ended up following this method (minus the injection) and holy sh**.....it came out incredible. Thanks for making it look like I know what I'm doing!
I still have a quart of smoked brisket tallow (rendered fat) in my freezer. It is like liquid gold when it defrosts. It turned out pure white and smooth as silk and the taste is amazing. If you want the same thing, but with no taste, just roast or pressure cook a brisket with limited seasonings. I’m planning on getting another huge brisket from Sam’s Club again next week to smoke then make more tallow. I also canned and flash froze a few big hunks of the beef brisket that we use in stews and to smother in my home canned BBQ sauce for sandwiches. Those briskets were worth every penny because no part of them were wasted. Even the parts that didn’t render down, became dog food that I canned. TY for this reminder.
Tom, what about the old rib technique? Smoke your brisket to color or close to it. Then wrap and foil boat it. Bring it to maybe 190 then finish to 205 uncovered to bring the barks texture back. I think it's like the 2-2-1 hour technique for ribs. Maybe worth a shot.
Hey Chef Tom! Can't tell you how much I love your channel. Salt and sugar can't dissolve in fat - it probably just stays suspended. It means that you have to move quickly to draw it out and inject after mixing in the tallow...
I work on a team that wraps in paper and then places the brisket in a full size disposable aluminum pan. That catches all the juice, preserves the bark, and helps with cook time without having to make a "foil boat". Works great. Been doing it for years.
I keep a small cast iron skillet, very small in the smoker with some beef tallow that has the rub in it. Not only does it liquify the tallow but it helps the seasonings to really release its flavor into the tallow. Flavor-town!
This is my favorite way to smoke brisket. I have done it this way for a year or so, and everyone who tries it says it is by far the best brisket that has ever passed their lips...( I have some tough, old school pit guys who critique too.) The only difference is that I use a beef bone broth/tripolyphosphate/wagyu tallow injection. It jiggles like a fine dancers booty when it's ready. After trying to perfect the brisket for so many years, I almost feel remorse that I have unlocked Pandora's box. This is the end of the road. It will never get better than this. My journey of the brisket is complete. With my new method of chicken thighs, I think I've ended that chapter too. I am expanding horizons to try and perfect other species. Look out wooly mammoth or alligator, you might be next. Lol.
Hi Tom. It takes big balls and big heart to give credit to someone else. I love your videos and your cooking methods. Jeremy is on my watchlist also and you are right, he knows his sh.. . thanks for your hard work and dedication
I did the no foil boat Jeremy method from his video a month or so ago with the just beef tallow on the butcher paper after the stall. Re-wrapped with more tallow during the final 8 hour rest. Bark came out just like yours, the rub kinda just slipped off. Made for a very juicy brisket and good flavor. I just tend to prefer a non soggy bark personally.
are you for real..tallow has been used for YEARS..the youtubers have not after all the years finally caught on since they running out of content If anyone was really paying attention they would have known that Franklins was using it..
For what it’s worth I did a combo of Jeremy’s tallow/butcher wrap/foil boat and Chud’s foil boat/overnight rest. What I did was made the boat after the stall, then used Chud’s method of keeping it unwrapped until it was done. I wanted to try Jeremy’s tallow/butcher paper wrap so I did that. I used less Tallow than Tom did (no injection) and wrapped it tight. I let it come down to 160 and then put it in a 170 degree oven overnight. I started the smoke at 11:00 am and was done by midnight. The initial rest to 160 degrees took until 1:30 am…..we didn’t unwrap the brisket until 5p the next day - 17 hours after taking it off the smoker. It was my best brisket yet….moist with a good bark. Next time I wont wait 17 hrs….but I like the concept of smoking during the day and getting some sleep before enjoying the brisket. There’s no way around early mornings but I like the overnight rest method. Also, checking for doneness is much easier with the brisket unwrapped- but i realize im a rookie. My smoker is a Loaded Wichita. Between Tom, Jeremy and Chud my pursuit of brisket perfection has improved.
Chef Tom... you need to check out Bradley Robinson at Chud's BBQ on RU-vid for the REAL foil boat method. Butcher paper with the boat defeats one of the reasons to do the foil boat... crispy bark.
Unless I am mistaken, sugar and salt will not dissolve in any type of fat. Sugar and salt are known as a polar molecule, and fat is a non-polar molecule. The best you can do to incorporate the two is to use an emulsifier to mix the two together. They however will never truly dissolve. The best you can hope for is something akin to a trail mix at the molecular level. That being said, great video! I am now quiet hungry
I wrap my brisket in foil and the bark softens up. I put it back on the grill for 10-15 mins with the temp up around 300 to firm up the bark. Works great and not sure why I never see this done no matter who is cooking brisket. Just a thought.
Empty the whole tub of tallow in a pan and place in smoker. This is to get that great smokey flavor. I use Pecan wood. No need to inject. Smoking tallow may take a couple of hours. You can use this as a binder also. After the brisket is about 2 1/2 hours into the cook, take a peak. No need to spritz bc it will be very moist on top. When it's time to wrap (with butcher paper), dribble some tallow on the paper under the meat and also on Top of the brisket. When ya take the brisket out to rest, wrap a towel around the paper wrapped brisket, stick it in a cooler for at least 5-8 hours. If it cools too much buy the time you eat, place in oven at 170* for a few minutes....Enjoy. No need to use the whole tub of tallow while cooking. The rest of the smoked tallow can be used on steaks, and other meats. USMC66'-
Great video and good idea to combine butcher paper and the foil boat!! I’ve used the foil boat without paper and got a really tender Flat but the bark on the top of the brisket was too much - combining the foil boat with paper is something I’m excited to try. Solid video and idea.
Nice Video, I just injected my Brisket first time 2 weeks ago and then wrapped in paper. I will try adding seasoning to Tallow and boat it and with paper. Thanks.
You said put in the comments what we want to see you cook, so here's my suggestion - authentic Jamaican jerk chicken - from scratch! I watched your jerk chicken wings video and yes, it was good, but you used a marinade from a jar and a jerk rub, all in the name of expediency. I get it, but you can do it the real way, too! Let's see it! I want to see a big tray of jerk chicken drums and thighs, maybe some wings, too, but do it like they do it in the islands, from scratch! My wife is Caribbean (Vincentian, not Jamaican) and the flavors and variety of Caribbean food are incredible. There are so many influencing cultures, it's not all the mango and coconut Americans think "Caribbean" food is based upon... any more than Jimmy Buffett is real Caribbean music! Don't get me wrong, I love me some Buffett at times, too, but that's not the real deal. Let's see what you can do, Chef Tom (and the rest of the team!). My suggestions would be authentic West Indian recipes like jerk chicken or pork, Jamaican "patties", stew goat or mutton, roti, pelau, things like that. Thanks again for doing what you all do, and I truly love watching all your videos and recipes.
The point of the boat is to do it without butcher paper to help the bark develop all the while keeping the brisket moist by allowing it to cook in its own juices. Check out Chuds BBQ
Good luck getting an answer. I personally don't do a boat thing. All these new techniques verses just smoking it low and slow and wrapping or not wrapping because you know what your doing comes with practicing the old tried and true ways of doing it. I think Chef Tom is full of himself...
This is going to sound dumb...seems really juicy, but is it super greasy? I don't handle fried foods well. So is a beef tallow brisket like going to the fair and eating all the deep fried food?
Going to try mixing this method with Mad Scientist BBQ's smoked tallow, I smoked my wagyu tallow for about 2 hours last night on the pellet smoker and it's got a nice hint of smoke but not too overpowering, for seasoning I'm thinking some of the butcher bbq prime brisket injection will add a good beefy flavor.
I’ve been trying to cook artichoke. I had some in Kansas City at Pig and Finch and it was phenomenal. I can’t seem to make mine even taste decent. Can you do a video on how to trim, grill, smoke, an artichoke?
When you pulled the brisket at 203, why didn't you let it cool or "rest" on a rack or counter? If you simply placed in a Cambro or Yeti cooler then the carryover temperature would likely rise to 220-230 and then you've overcooked the meat. Franklin explains the need for resting in his book, as well as the "hold" (which he does in a proofer/warmer oven) for up to 9 hours.
Cats outta the bag lol pretty much all the bbq joints in Texas use this method. Im just surprised it took this long for folks to figure it out. But if done correctly it's usually an amazing brisket.
Man, bbq used to be affordable for us home cooks. That prime brisket (at the time of release) is about $165 dollars. Sheesh. I'll just stick with my choice cuts of meat and hope for the best.
Hi Chef Tom, I recently got a Yoder YS640, largely because of the quality, but also so when I copy your recipes its easier. But, one thing I noticed is when you give a temp, there has never been a mention where the baffle is. I've discovered already this baffle location is super important to the grill temp and where the heat is. when you mention grill temp on the YS640 could you also mention baffle location (even approximate would be helpful)? That way its easier to copy what you're doing, but also then we can start to learn how to use that baffle for what we're doing here at home. Good stuff goin on, I can never watch your channel while I'm hungry.
Noted. Generally speaking, if I’m cooking indirect/smoking, the baffle is pulled most of the way out. If I’m grilling high heat over the flame, it’s pushed all the way in. Thanks.
@@tperiodjackson Thanks for the info. I think its going to take me a while to really figure this thing out. Its a pretty big step up from the old Traeger. Thanks for the awesome videos.
REQUEST: would you try a similar experiment with a very collagen rich beef broth? I'm talking the kind of broth that turns to jello in the fridge from all the collagen. I just wonder how that would match up...
Trying this method right now. I’m going to forgo the butcher paper and just use the tinfoil boat. Would you recommend putting more beef tallow on top of the brisket bark, as I won’t be using the butcher paper.
Would it be ok to throw it on a really hot charcoal grill for a few minutes each side after unwrapping in order to firm up the bark, or would that ruin the brisket?
That doesn't sound like a good idea to me. It's not like searing a steak. You could unrwap the brisket for ~10 minutes after you take it off, then wrap it back up, possibly in new butcher paper for the rest. You could also throw it in a 250-300 degree oven (unwraped) on a sheet pan and rack. That should dry the outside a bit giving you better bark.
Good luck getting an answer from this guy that says to leave a comment or a question. Me personally wouldnt do it just because of how long you've worked to get a good bark. To me theres no reason to grill it if your bark is already set.
Can it be frozen after slicing? i'm tempted to do a brisket but a Tri Tip is a better size for us as we really don't eat beef very often like sharing a ribeye steak every couple of months. Small flats get dry quite easy though right? Thanks
Absolutely, you can freeze it after you've sliced it. I often cook larger portions and use a vacuum sealer to freeze the extras, to reheat at a later date for easy weeknight meals. Look into adding a Sous Vide Cooker and you can go from frozen to ready to eat while you're at work. If you cook a smaller flat, you can either use the boat method in this video, or wrap the flat in aluminum foil like we do in this video: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-vxMUiA5UCQM.html Good Luck!
I wonder from what you had deduced at the end could be solved by wrapping it for a majority of the time in paper then finish it off naked in the boat. Might bring the bark back to being a bit more crunchy? Idk; you’d know better than I.
After this cook, the talk around the test kitchen was to focus on one of the variables at the end. The foil boat method without doing the paper wrap, will probably happen soon. As Tom mentions in the video, there are a lot of options on how you finish and each have their trade-offs. To get the juiciest most flavorful brisket you will sacrifice a crunchy bark…It's all about what you prefer.
Are you sure it was the butcher paper itself that softened up the bark that much? I’m thinking it was something else... Meat looked amazing though! Thank you for the video!
I kind of think it would be about same or maybe little more. when cooking high heat on pellet grill not much smoke flavor. To get more smoke flavor I think low heat pellet and pellet tube.
@@psicorp thanks. I cooked a chicken at 450 with a 3 pellet blend(forgot what types) and I got very little smoke flavor if any. I cooked it that high bc I didn't want rubbery skin.
Thx for another well done video. Two questions...(1) Do you think the soft bark came from using too much paper? I've tried this a couple times a while ago after seeing Big Moe Cason do it.(2) Do you know the internal temp of your briskets when you are ready to slice it?
Hi I'm big fan of all things bbq from south Korea!! Is it fine use duck fat instead of beef fat?? We don't like to eat beef fat, however many people likes duck fat.
What if you perforate the top of the butcher paper to vent it a bit? Could you keep some of that crispy bark? Or does the perforation defeat the purpose of the paper?
