Beef Tallow Smoked Brisket
Chef Tom fires up the Yoder Smokers YS640s Pellet Grill for a Beef Tallow Smoked Brisket, cooked utilizing the Foil Boat Method.
Full recipe: https://www.atbbq.com/thesauce/tips-techniques/beef-tallow-smoked-brisket/
How to Make Beef Tallow: https://www.atbbq.com/thesauce/tips-techniques/how-to-make-beef-tallow-brisket-trimmings/
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That looks amazing. I can’t wait to try it different ways myself!!! Thank you for the great tips !
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
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?
Chudds foil boat for life. No butcher paper wrapping just da boat
Where can one but beef tallow?
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.
Nice. Let's not forget about Harry Su on the west coast. He does a lot of experiments with brisket.
How big was that brisket?
Really happy you gave credit to Jeremy
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.
Chef Tom, awesome demo and explanation of this Brisket variation!
Also watched Jeremy do his beef tallow experiment!
Keep up the good work!
Hey Chef Tom, check out Chud’s BBQ his channel is awesome and knows the BBQ game.
Every youtuber follow each others video ideas
Conclusion? Inconclusive.
That’s a LOT of tallow… always great videos
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?
Chef Tom you the real MVP
Oh no u nailed it from jac fl !! How about some grilled shrimp maby even blacken after marinade in atalian dressing over some allfredo and pennta
I don’t know if anybody else does this but I dry my butcher paper after the cook and that’s what I used to light my fire!
10:24 what the heck fell onto the brisket on the bottom shelf?
Chubs uses the boat method with a naked brisket
I think you should have went fat cap down in your boat
I have too many subscriptions , not even they know about each other ??
Woah ??
Really wish you'd stop pushing these products so much
Does injecting tallow or the general use of tallow change how we store leftovers?
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.
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?
Next Bacon Fat injection and in the wrap!
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.
CHUD BOAT!!!
Looking good!!!
Looks pretty darn juicy!