How to Make SURE Your Brisket is Juicy | Beef Tallow Injection | Mad Scientist BBQ
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@rcheskin 2 жыл бұрын
Make a pedal to the metal tallow brisket that has been injected, wrapped, and constantly sprayed with tallow. Inject yourself with tallow before tasting.
@tommos1 2 жыл бұрын
Make sure to season the smoker with beef tallow as well.
@drummerboy100jh 2 жыл бұрын
Don't forget to soak your wood in tallow
@CharlezMalasana 2 жыл бұрын
Cover your wife and friends in tallow
@trito408 2 жыл бұрын
They should make a beef tallow mouthwash!
@cameconomou7037 2 жыл бұрын
I was thinking the same thing "wrap the brisket in tallow"
@peteferguson7024 2 жыл бұрын
Luv the outtakes!! Still practicing before I tackle a brisket but all your videos help to prepare and add confidence. Thanks!!
@brandtmiles2373 2 жыл бұрын
Hey, can you please do a blind test taste with frozen brisket vs fresh? Thanks!!!
@LigglesHoneycut 2 жыл бұрын
The only real difference should be slight loss of moisture. When you thaw big cuts of meat you’ll notice a ton of liquid in the packaging. The moisture is pushed out of the meat in the thawing process
@oscarchavez715 2 жыл бұрын
Good choice on using flat only and choice. That’s the best way to use that specific test. Good job Yoder!!!
@fattyracing1768 2 жыл бұрын
This is one of my favorite videos it shows one of the best things about bbq and that’s having fun with friends,talking and joking,hanging around the smoker early in the morning or late into the night are some my favorite memories
@jerradpayne7441 2 жыл бұрын
I really love your experiments like this. I've only smoked a few briskets because it takes a long time and there is a lot of technique/attention required, but these kinds of videos really help me turn out a higher quality product. In the ratio of expertise to quality these tricks can help bridge the gap for amateur smokers - at least a little.
@kellenwhite4590 2 жыл бұрын
You are the man Jeremy. I did my first brisket a week ago and thanks to you it turned out amazing. Now I have to inject my next one
@deborahfarino1315 2 жыл бұрын
Made my first brisket on my camp chef pellet grill, for my birthday in December. It was beyond amazing!!! Followed instructions, wrapped in butcher paper. It melted in your mouth! Making another one today for my son's birthday tomorrow...🙏🏻🤞🏻🙏🏻🤞🏻🙏🏻
@stevequincy388 2 жыл бұрын
Love watching your video’s, they help me forget the craziness of the world we live in. Definitely time to try the tallow method, I’ve been holding off thinking it was just the latest “fad,” but I really think it could be a brisket game-changer!
@Terraburn 2 жыл бұрын
After your video on the Lawry's brisket I did one the same way for a party and it was a massive hit. Thanks for all your videos!
@carlosenriquez3188 2 жыл бұрын
I remember when your first beef tallow video came out i had actually injected a brisket with beef tallow i made with the trimmings and smoked and we loved it!
@jamespruitt6808 2 жыл бұрын
Jeremy, after watching your first footage some time back about injecting your brisket with beef tallow I thought that couldn’t make that much difference so I just forgot about it and then I saw a couple other people try and they said there were no difference with or without the injection. Then when I watched this footage with you and your friend cooking another one and it turning out so good I thought there must to be something to this.So I thought I would just try it myself. I bought a 11 lb brisket and used only salt and pepper and injected wagyu beef tallow and used a WSM smoker and smoked it at 225 until it hit the stall then wrapped it and kicked up the heat to 275 and finished it out to internal temperature of 207 and WOW that choice brisket flat was so moist and had a wonderful taste. Well you were correct about the difference and I’m convinced . SO IM A WAGYU BEEF TALLOW MAN. Thank you for all the good content you bring to us and I AM A AVID FOLLOWER. Jim Pruitt in Starkville Ms.
@whayes1282 2 жыл бұрын
Hey Jeromy, I've already tried this myself on a chuck roast. I've done a few Chucks over the years and they always seemed a little dry to me. after watching your videos I bought the wagu beef tallow and I injected the last chuck roast I did and it was simply amazing. Really couldn't tell the difference between it or the best brisket you've ever cooked. I watch all your videos and I feel like I've learned a lot from them. Thank you for continuing to do what you do.
@aaronraymond83 2 жыл бұрын
Love the videos. Your absolutely right how Louisville is pronounced. My home town.
@zanderwow 2 жыл бұрын
Harry Soo recommends injecting after its on the smoker. Once the IT hits 107°F (normal body temp of a live cow) is the best time to inject. That temp allows the meat to absorb much more of the injection.
@rogercowart2493 2 жыл бұрын
Great test,,,,,,will give it a try,,,,,great humor also Thanks for sharing video 👍😉
@danstarr9895 2 жыл бұрын
Great video. Guga had the same conclusion. If I cooker brisket, I’d try it. Thanks.
@johnnymann5679 2 жыл бұрын
Lol, you laughed when you said “I injected this thing with a cup and a half of melted tallow” haha
@davidnygaard4330 2 жыл бұрын
I infuse the tallow with fresh rosemary sprigs and pepper corns and inject it when it is time to wrap. Turns out great every time!
@tristanschultz1163 2 жыл бұрын
I appreciate it all the extra behind-the-scenes stuff very funny! 👍
@franciswarfield5248 2 жыл бұрын
You just answered my number one question great brisket hey I am left handed very good video thanks more
@joshsinglefooter 2 жыл бұрын
This man will single handedly defeat dry briskets.
@CarmenSantiNova 2 жыл бұрын
"I want to be reminded of my bad descision each bite I take"....love that, a man of culture!
@epb613 2 жыл бұрын
“I want to be hurt by my food.” !!!
@louiemunoz9840 2 жыл бұрын
All your tips have been helpful when i cook on the offset. I also have a pellet grill and would love to see you experiment with that type of cooker as well. There are a lot of people that don't have room for offsets and a wood pile so they opt to use pellet grills. I think your experimental skills would be helpful to us and also make for some great video content to add to your library.
@unclealzbbq2185 2 жыл бұрын
watch mine pellet grills are awesome just as good as side offset i have both
@chrisdroblyn 2 жыл бұрын
Love this! Can you do a comparison to include a select full packer and a choice? Beef prices are rising and folks are looking for options.
@brucehirsch5437 2 жыл бұрын
I've been injecting and wrapping my choice briskets with the wagyu talo and it does come out very juicy!
@raulfranco5094 2 жыл бұрын
Subscribed to your awsome channel! BRISKET IS KING here in central Texas!!! Love your videos!
@world_wonderer_for_life 2 жыл бұрын
Love your videos full of information you have made me a star in my community lol. Now you helped me and I want to help you. I tried something instead of throwing out the fat you trim off. I actually seasoned it and place it above my brisket and let it drip on the brisket while smoking. Let me tell you my brisket came out so juicy I needed goggles when cutting try it one time let me know what you think if you try it.
@CasksnQue 2 жыл бұрын
I injected a flat (although it was a full packet) and I definitely noticed a difference with the flat. Much more moist than non-injected flat.
@fangy6443 2 жыл бұрын
I'm from Kentucky and lived for about 6 years in Louisville and I was rolling at you guys saying it. Love your videos. Keep it up!
@fangy6443 2 жыл бұрын
And is that Ayinger beer?! haha Well now I'm even more impressed.
@rotaryperfection 2 жыл бұрын
I did this experiment for my 4th of July cookout. Used a cheap select brisket and only injected the flat section. Also put the tallow in the pan inside the pit to gather smoke as Jeremy does. Did my cook and let rest for 18hrs while keeping internal temps around 150 and it came out juicy and great. My only issue is that I wrapped the brisket fat side down with the added tallow and it kinda made it mushy when slicing. Next time, I'll wrap it fat side up as I normally do. Either way I had no left overs so that's a GOOD thing.
@irishgroundhogbrewer3066 2 жыл бұрын
Love the squeal at the end and “that’s my audience.” One of your best videos, cheers 🍻
@cjmcnaulty 2 жыл бұрын
Great video! I love your experiments with smoking briskets. What is your go to wood that you use for smoking brisket?
@GeekyMitch 2 жыл бұрын
So what I've been doing is throwing wagyu tallow into a pan on the smoker for a bit to melt down - gets a little extra smoke onto it that way. Mix in some beef broth (or the injection powder of your choosing) and inject. Then, before you wrap, pour some of that same mixture over the top slowly. Then wrap and continue as normal. Packs in a TON of flavor and, as ya proved, makes it absolutely moist as heck. It also APPEARS to make the meat more tender (I tried it on a Walmart brisket and it was VASTLY improved over a non injected version)
@ImJustAfunBBQ_r 2 жыл бұрын
Thanks for the good bbq videos, just had a good bbq experience from your Ribs wrapped in Lard, I actually used duck fat that i had made wild duck fat conit from to make the salt and pepper ribs that you raved about, and ill tell you what. Everyone loved them. especially me. Thanks for the good bbq content. keeping me on my toes and bbqin!!
@lewisclark5694 2 жыл бұрын
Thank you!
@prestonbuffington954 2 жыл бұрын
Very interesting video Jeremy, you are first class. Cheers.
@danv135 2 жыл бұрын
Grabbing that beer was awesome! Thanks!
@sinfulbeliever7083 2 жыл бұрын
Mad thanks to this guy who experiments anything and everything to make our lives easier.
@thatkidjoaq 2 жыл бұрын
Can you make a video on smoking a brisket on a weber kettle
@MosDev818 2 жыл бұрын
Please do more experiments with tallow injections! Awesome video! Thanks!
@richarddiaz9993 2 жыл бұрын
I thought Eric was Tormund Giantsbane when it was his turn to taste the brisket lol
@rexhua4833 2 жыл бұрын
Nice place to hang out with friends and learn more on making great food.
@RussianNightmare 2 жыл бұрын
Thanks for another great video!!!
@SilosedgeHomestead 2 жыл бұрын
Best video I have watched in a while really like the normal hanging out conversations of you guys. That's again for the tips. Still out here in Ohio building smokers wishing I was on fatstacks level! Keep it up man!
@jeremyc9641 2 жыл бұрын
Link to see your work?
@unclealzbbq2185 2 жыл бұрын
you do not have to have a smoker anymore the pellet grills are fine. you finish the cook in the oven my brisket speaks for itself NO TALLOW AT ALL
@caane4247 2 жыл бұрын
Love the banter, Jeremy.
@Cdtr-rs9tv 2 жыл бұрын
Love the content!! I’ve learned a ton from ya and you inspired me to try the bbq business myself!! I’m going to pick up my new 330 gallon smoker tomorrow to try and start my own catering business. My first job is Wednesday. Keep up the good work boss!
@redbone7040 2 жыл бұрын
Low and slow it the best good luck on your business👌
@chrissplace392 2 жыл бұрын
I don't think I've found a video of yours yet that hasn't been informative and occasionally amusing. This however was both in spades. Enjoyed the information & the interaction between you guys. Thanks for helping me improve my BBQ.
@pelekibland 2 жыл бұрын
Thanks brother
@garytingler3222 2 жыл бұрын
That was a good informative video. Now between the tallow and the mustard pickle juice I can change my game!!! Thanks
@danielcarmack2357 2 жыл бұрын
My thoughts exactly
@hugotendam5349 2 жыл бұрын
This is one of your best vids ever
@jasonkable1462 2 жыл бұрын
Loved the outtakes!
@richardscarlett7942 2 жыл бұрын
I would like to see a comparrison between the injected wagyu tallow flat and the other way you have done it with coating the flat with wagyu tallow and putting it on a bed of Wagyu tallow. Just to see if you can get the same or very close to sam results as injecting it
@iiSuckAtGolf 2 жыл бұрын
Would love to see you test bbq on a Weber Smokey Mountain / or Charcoal barrel smokers
@halfpinthockey1250 2 жыл бұрын
Im glad that you're doing just a flat. That's what I have in the freezer right now. Waiting for the right day.
@crazy88909 2 жыл бұрын
Youre place is such a nice place. I wish i can get a home and backyard like that.
@matthewhazelwood6520 2 жыл бұрын
I would be interested in seeing a follow up test that compares injecting the tallow and doing your normal tallow paper wrap; that way we can see if the effort pays off, or just the presence of tallow makes the difference, or is it really the style of application of it.
@akruffneck47 2 жыл бұрын
So, I have been injecting my brisket flats(not the point) with the tallow, and spreading the tallow on the butcher paper. OMGOODNESS, talk about super juicy... and since I have limited means, I'm buying Bottom of the barrel briskets from Walmart. Only place I can find brisket for under $3/lb.. love your channel and I get so much inspiration from it. Keep up the great work.
@6timinator6 2 жыл бұрын
I’m gonna try this Monday. But I will add additional tallow with the wrap. I’m also gonna smoke some tallow. So next time I can inject smoked tallow.
@adampaal 2 жыл бұрын
You should also try tallow injection versus tallow wrapping. And also tallow injection and tallow wrapping.
@Mooreinlife84 2 жыл бұрын
LoL love the extra commentary. The beakers are a cool addon the top I just noticed !
@GormanWTLHA 2 жыл бұрын
No idea how this channel doesn't have 750k+ subscribers. Great content and video quality
@Kasper623 2 жыл бұрын
Great work, another excellent video.
@MadScientistBBQ 2 жыл бұрын
Thanks!
@44signman 2 жыл бұрын
Love the behind the scenes parts of this video!
@MadScientistBBQ 2 жыл бұрын
Awesome!
@hookedonbarbecue 2 жыл бұрын
FINALLY THE VIDEO I HAVE BEEN DEMANDING!
@Puuch44 2 жыл бұрын
Loving the story interludes xD
@franciswarfield5248 2 жыл бұрын
Would this method work for a full packer brisket thanks for video & VIDEOS
@steelforge08 2 жыл бұрын
i injected tallow in a choice brisket a couple months ago, didnt go so well. as the tallow melted out of the brisket it rinsed off about half the bark and the flat still came out tough and dry. oh and it did something to the cooking experience too, it cooked a lot faster than normal and didnt stall till the internal temp was around 190 degrees then it stalled HARD. usually in my smoker the internal temp climbs slowly but predictably till about 175-ish then stalls out around 180 and its a long slooow crawl to 205. im not giving up on it though ill try again because admittedly my smoker leaves a lot to be desired, i built it myself in welding school when i knew nothing about how smokers work so the airflow is bad and it has a hard time finishing the brisket, so im gunna redesign the smokestack hopefully by the end of the month
@harrydevil 2 жыл бұрын
I would love to see a video comparinging injecting vs wrapping with tallow
@ParkerMisadventures 2 жыл бұрын
This ^^^^. Does injecting make a perceivable difference compared to the far easier technique of just wrapping with the smoked tallow both in juiciness and flavor considering the tallow is smoked when you add it to the wrap.
@thomasgarrison3949 Жыл бұрын
It sounds like you guys, got hold of some hot stuff! Talk about spicy, there is a bar up here in NE Indiana that serves jumbo habanero wings, I order half a dozen to clear my sinuses, in the wintertime, it usually only takes 3 to make my eyes water, but I eat all 6, just to make sure my sinuses are clear. When eating that hot stuff, eat ice cream afterwards, that way when you go to the bathroom, the next day, you can say "come on I scream!"🤣
@JUGGA_NUTT 2 жыл бұрын
Yep, gonna do this next time.
@KENNEY1023 2 жыл бұрын
Great choice on the choice 😆 great comparison. I am convinced to try injecting the flat with the wagyu beef tallow.
@MadScientistBBQ 2 жыл бұрын
Yeah it really seems to make a difference
@zeebass2690 2 жыл бұрын
Beer and brisket... bloody legends 👌
@MrStehooper 2 жыл бұрын
Another great video Jeremy... Could you do a video on how you rest Brisket by any change or have I missed one you have done already? Thanks again man!
@MadScientistBBQ 2 жыл бұрын
I have explained the process but I’m planning on a video of that soon
@MrStehooper 2 жыл бұрын
@@MadScientistBBQ Great to know, I will keep an eye out! Thanks for all you do man!
@shootermcgavin991 2 жыл бұрын
I love this channel!
@Bigslimjim81 2 жыл бұрын
I would classify myself more of a wagyu point brisket “shape”! Love the outtake reel!! Keep that up! You’ve also convinced me to buy that beef tallow for my next brisket. I’m smoking one to celebrate my cousin beating cancer’s ass and I really want to give him a treat to an awesome brisket! Please let me know where I can order that tallow! Thanks Jeremy!
@RaleighSmoke 2 жыл бұрын
Very interesting. Well done. 🍻
@Hunter__14 2 жыл бұрын
Sweet video brotha, when are you doing the video on the fully injected brisket
@bodywerks 2 жыл бұрын
Ayinger Oktoberfest is my favorite!
@devildiggerdad7846 2 жыл бұрын
Trying this on the weekend…. Thank you 👍
@MadScientistBBQ 2 жыл бұрын
Let me know how it goes
@devildiggerdad7846 2 жыл бұрын
@@MadScientistBBQ Turned out ok, difficult to get a decent Brisket in the UK but just ordered one so trying again tomorrow…. Will let you know 👍
@blueridgeorc 2 жыл бұрын
I would have liked to see injected vs just adding to wrap. Love the videos
@BigChuck525 2 жыл бұрын
Yes, he needed a third brisket
@blueridgeorc 2 жыл бұрын
@@BigChuck525 i live vicariously through him. Sooo mucchh bbqqqqq
@jeffbuerck344 2 жыл бұрын
Thats exactly what I wanted to see, I think we all could have concluded that an injected brisket was gonna be better than a plain ol flat
@HiResDez 2 жыл бұрын
BINGO!
@unclealzbbq2185 2 жыл бұрын
you do not need either - this cook total fail
@austinsandi76 2 жыл бұрын
So now I need to know where I can get wagyu tallow! I'm in Coupland TX near Austin btw and I work at Costco so I get my meats there. Thank you Jeremy for your videos! Keep em' comin'!
@derrelldurden8683 2 жыл бұрын
Amazon
@jimpalmer4061 2 жыл бұрын
What a great vid! I inject (not tallow tho) and tallow wrap prime packers from Costco, and they are insanely good, but this might bring it to a whole new level.
@jeremyrfk 2 жыл бұрын
My boy chef Tom did this over at ATBBQ and loved it
@harrybarker1408 2 жыл бұрын
awesome!!!
@doncarn1 2 жыл бұрын
Great channel! Two questions,,, 1. When you buy your briskets at Costco, what are you looking for? I’m sure you don’t just grab the first one. Right? 2. Is there such a thing as ‘clean smoke’ from a pellet smoker? Thanks!
@pattybanks32 2 жыл бұрын
Huge fan of your channel! Where abouts are you in KY? I’m in the e town area! Would love to link up sometime and try your bbq. The beef tallow idea is an insane flavor additive can’t wait to try it!
@cheflisa71 7 ай бұрын
I was really hoping you would make a reference to Hanz and Franz "pump you up" Thank you! 😁
@JohnD.1969 2 жыл бұрын
Brisket and an Ayinger beer? Apparently total happiness can be achieved.
@4wolverines 2 жыл бұрын
Question on the last video. I posted but I was late. Since tallow & lard are just fat. Do you think smoked tallow would be just as good as the smoked lard on those pork ribs you cooked?? Also great video today. I have seen some grind their rubs fine & inject that with the tallow. Easy way to play with different flavor profiles. Thanks for your videos!!
@jamesatthewatercooler5463 2 жыл бұрын
great 👍 info!
@blickymo0212 2 жыл бұрын
I’m 19 years old and smoked my first brisket today. I buy the cheap stuff since I’m 19 lol, I will definitely be trying this the next time I cook one
@jlistetson 2 жыл бұрын
Loved the video Next testing needed: tallow wrap w/ injection, tallow injection only, tallow wrap only, wagyu brisket cooked regularly
@bobbicatton 2 жыл бұрын
😂🤣😂 love the outtakes
@BBQBOY76 2 жыл бұрын
I rather enjoyed the chemistry between these two. Great comic relief and liked the bits of downtime “yacking it up”
@kevinbaldonado5614 2 жыл бұрын
I really loved fast forwarding through the friendly banter lol
@DShirleyLoans 2 жыл бұрын
Two things: A: bought the tallow on your recommendation (only used on reverse seared home dry aged ribeye so far, awesome ) and can't wait to use on brisket and #2: the "you're all point, no flat" comment made me laugh so hard (I am also all point).
@richgendron9999 2 жыл бұрын
Love it😎👍🍺
@diggindiggenit6540 2 жыл бұрын
Nice experiment, I was one of the commenters who mention injecting it, looks good
@MadScientistBBQ 2 жыл бұрын
It was really superior. I am really surprised at how much it improved it. Thanks for the suggestion!
@slversrfr99 2 жыл бұрын
I've never smoked or grilled anything before, but, my Masterbuilt smoker will arrive in a few weeks and I'm excited (and a little nervous) to start doing this.
@All2Skitzd 2 жыл бұрын
Watch his brisket video from 3 years ago. That's what I recommend to everyone that's new to it. Also watch the 12 brisket mistakes video
@AimSmall101 2 жыл бұрын
I started last year and it's been awesome. Wish I had started years ago. You're going to love it.
@watsonrk1 2 жыл бұрын
Excellent choice, love mine!
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