Are They Lying to Us About Tallow and Brisket? Ft. @Mrhandfriends

Al, you are awesome! Did you say you are from NC? If so, I went to college in NC @GWU in Boiling Springs. You should do an episode on Bridges BBQ in Shelby!

Goldies say tallow is just for presentation

Watched MrH’s video came for yours and just subscribed 👍

Mr H brought me here! After watching this video I’ll be attempting my first brisket this weekend. I’ve smoked many pork butts and racks of ribs but never a brisket.

Goldie's is gonna ban you 😂

Great video collaboration! Awesome to see the sharing.

Tallow been around a long time. i was using it in the 70s. they even built a big beef tallow plant in my area in 1958. i stopped using tallow in the late 80s.

Pause!!

They aren't lying it does and clearly make a difference.

For many years I trimmed as a pro. Recently (in my old age) I trim nothing but the hard fat & sometime not even that if there isn't much. I can't believe all the time I wasted trimming brisket. Let those that eat your brisket trim for you. Never have used tallow at all.

I enjoy your videos. I’m from NC but in California now.
The idea of spritzing isn’t that it will absorb locally into the meat and provide moisture. Rather, it protects the meat as that surface liquid absorbs heat in the process of evaporating. It is keeping that area where you spritz a bit cooler due to the local evaporation. I’m not saying you need to do it, but that is what’s happening.

Those were some great looking briskets. Thanks for another fun video, Al!

Love the longer video!

I e only tasted a “tallowed” brisket once but it seemed greasy, not juicy. Subtle differences but the mouth feel threw me off. I’m will to try it again, hint, hint, to give it a fair chance but I won’t try it at home. If I don’t like it I’d have a lot of meat wasted.

I did the super trim the first time I did a brisket. Never did it again. Rounding the end etc wastes meat to me. If it’s thin and over I won’t serve that slice. I’ve watched a couple videos where they trimmed nothing and liked it.

Can one brisket contaminate the other with juices running all over the board?

Nice job 👍🏽

I think the tallow only makes a difference when you pour it over after the brisket is sliced. It isn't logical that it soaks into the meat during the resting process.

Great video Al. Would you say the Goldee’s rub is your personal “go to” rub now? I still haven’t tried it. Would be a cool video to try and make it homemade 👍. Thanks team for your hard work.

So, are the true “burnt ends” from opposite the Mohawk side or from the same side?

I’m vegan. Native San Antonian. Had to go vegan for health reasons. I dearly miss brisket and it might be the first thing I eat when I eat some meat again. As soon as my health goes back to normal, which it slowly is, I am eating some brisket. Not much, but enough. Thanks for showing us the truth about spritzing and tallow. I guess the real important method that was discovered was the wrap. Have you ever tried a dual wrap? Paper and foil together? Like, wrapping in butcher paper, then foil for maximum retention? If one wrap does something good and the other also does something good, it would make sense that combining them would do both good things. Anyways, I’m a fan of the H fam and am now a fan of you.

Also sent over from the H channel, to see how yesterday’s tallow versus no tallow cliffhanger came out. 😁

Enjoyed chatting with you yesterday in the H premiere live chat. 😊

where do you order your post oak from? I'm looking for some to be delivered to Florida.

A quality brisket, choice or prime, definitely doesn’t require any extra fat. The last stage of your cook, you’re rendering tons of fat, if you’re wrapping then that fat is captured. Extra tallow is definitely a myth that you don’t see all of the top pitmasters doing because they use excellent sourced meat.

"You've been practicing this since you were, like, 12... It's all in the wrist." 😏

Eat more vegans, spread the love! lol
Great tag!

I was getting so anxious because of how long he left the pit open.

Still not quite convinced that they're exactly lying from my own testing, but I will say people that think it's a magic bullet are expecting too much, and I think the benefit of it is HEAVILY dependent on the meat itself as well as your plans for after care.

I'd argue the most benefit from a tallow wrap comes in 2 potential functions.

1 - Offsetting leans with "damaged" (missing chunks of fat from the butcher) fat caps by providing additional fat, and also offsetting those rare "perfect" briskets where the lean and point are very close in thickness, and the thicker lean needs a bit of extra fat to provide a flavor kick.

2 - For those wrapping in butcher paper well after the stall that are also doing a long rest, the tallow helps to saturate the wrap. Why does that matter? Because during the long hold the paper is going to constantly draw moisture from SOMEWHERE if it's not already saturated. If the tallow isn't there, it's coming from your meat. Mostly from the bottom at that, which depending on how you cook your briskets, is possibly the worst place to take it from if you cook fat side up.

#2 is where I really noticed the biggest difference. There's a sort of texture oddity I kept noticing repeatedly with my briskets that was always focused primarily on the bottom that got worse when I used to go through the trouble of actually re-wrapping my briskets with fresh paper following my cooks. It improved when I stopped doing that and I couldn't really figure out why, but then it stopped happening entirely after I started using tallow.

That said, you could likely achieve something similar by simply saturating the paper via other means, but of course water-based things are quite likely to evaporate over time - so tallow is actually proper suited for the task. I'd also doubt any of this is an issue if you're buying more artisanal cuts with higher fat content anyway or if you don't long hold, but for my cooks it seems to be pulling its weight. I don't do the tallow pour-over though. Makes it plain too rich, and when I want "too rich" I'm just gonna smoke a dino rib.

What a nice video, love the H family. Now tallow or not, i think maybe it onley makes a difference when you have a low grade peace of meat, just maybe its a tought.

I am glad he did this. I have been smoking meats for a very long time and up until recently the rave was about adding the tallow, which in my opinion is just a marketing scheme. Save your money or you can leave a little extra fat on the brisket and let it render down.

There was barely any tallow and none was on top of the brisket, so the methodology definitely could have been better.

I’ve said over and over that resting in tallow is a myth. Pure goofy, cooked meat does not “sponge up” fat like this. Great to see this demonstrated!

Dude didn't use a spray , 30 minutes each spray half water half apple cider vinegar

I came here from Mr. H's channel, and decided to stick around!

Generously salt your brisket before you put seasoning on it

Ooooohhhh... Mr. H and friends. I thought this guy was into equestrianism for a bit.

To the Eat More Vegans guy.... (What is your name?) I've been a subscriber for six months or so. I have gone back and watched some of your earlier videos from when you first started your channel. I see you making a great effort to improve your content, and your channel, and your cooking. You're content, cooking, and your channel are constantly improving, especially in the past few months. You're doing a great job. Keep up the good work, and I'll keep watching.

I made my 8th brisket this weekend. I am not concerned about the point. After the rest when I cut it up, I use 2 separate steam pans, one with fatty, one with lean. But I drizzle the fat and juices on the lean because it is much better than way. And I render the trimmings because there is no way I am buying what came with my brisket. I think it is much better with tallow on the flat.

Both tallow and the rest period are VERY important. I always use Wagyu tallow. I rest mine for about 10 hours, wrapped, with tallow, in the oven at about 130F. I've always also injected the flat very well with Wagyu tallow.

The dyed hair makes me not want to watch.

practicing since 12....thanks...I'll never be in my right mind when seasoning my meats again....

If you wanted to keep the bark on the brisket, you should of wrapped with butcher paper instead of aluminum foil.

I have tried tallow and no tallow, always found the tallow flat was jucier.

If you buy a prime or good quality brisket there's no need to add tallow

Portnoy rocks huge fan, think about it, who ever is driving this country will end coal, wood fired Apeetz, Bar-b-cue, next is gas stoves good luck with your induction hotplate, all in the name of climate

I cooked a brisket the other day and I did it a little different. I collected the drippings from the brisket as I was cooking it, strained the drippings and put the cooked brisket in an aluminum pan with the drippings, covered it with aluminum and put it in a 160F warmer overnight. Most tender brisket I've ever cooked and the brisket had soaked up quite a bit of the drippings.

You gave Mrs H your Grill Blazer! And the brisket trimming (you are getting better)...but all in the wrist 🤣
And, please don't block me, but I've never added tallow when I wrap. So I'm not surprised at this outcome. Love this video and I'll be binge watching the H's channel ❤

Spritzing helps cool down meat that is beginning to cook too fast. Typically the edges of the brisket. I only use it for that. Never spray fat. You want that to stay hot so it can keep rendering and fry itself

What an absolute Honour (Honor) it was to meet you Al ! a friendship made through our love of food ! thank you so much for taking time out to shoot this video !!