How to Make SURE Your Brisket is Juicy | Beef Tallow Injection | Mad Scientist BBQ
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- Опубліковано 2 вер 2021
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Make a pedal to the metal tallow brisket that has been injected, wrapped, and constantly sprayed with tallow. Inject yourself with tallow before tasting.
Make sure to season the smoker with beef tallow as well.
Don't forget to soak your wood in tallow
Cover your wife and friends in tallow
They should make a beef tallow mouthwash!
I was thinking the same thing "wrap the brisket in tallow"
Hey, can you please do a blind test taste with frozen brisket vs fresh? Thanks!!!
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
Lol, you laughed when you said “I injected this thing with a cup and a half of melted tallow” haha
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.
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.
"I want to be reminded of my bad descision each bite I take"....love that, a man of culture!
“I want to be hurt by my food.” !!!
This man will single handedly defeat dry briskets.
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...🙏🏻🤞🏻🙏🏻🤞🏻🙏🏻
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.
I thought Eric was Tormund Giantsbane when it was his turn to taste the brisket lol
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.
Luv the outtakes!! Still practicing before I tackle a brisket but all your videos help to prepare and add confidence. Thanks!!
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!
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
Good choice on using flat only and choice. That’s the best way to use that specific test. Good job Yoder!!!
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
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!
Link to see your work?
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
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!
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.
watch mine pellet grills are awesome just as good as side offset i have both
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)
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!
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!
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.
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.
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.
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
I started last year and it's been awesome. Wish I had started years ago. You're going to love it.
Excellent choice, love mine!
I appreciate it all the extra behind-the-scenes stuff very funny! 👍
I've been injecting and wrapping my choice briskets with the wagyu talo and it does come out very juicy!
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!
And is that Ayinger beer?! haha Well now I'm even more impressed.
Waiting for you to do another Lawry's seasoned salt brisket!
It’s in the works!
Same
I’ll be doing a Lawry’s brisket this weekend myself!
@@MadScientistBBQ Do you add kosher salt to that mix or is Lawrys all the salt you use?
Is this a thing? Supposed to be good?
Great test,,,,,,will give it a try,,,,,great humor also
Thanks for sharing video
👍😉
I would love to see a video comparinging injecting vs wrapping with tallow
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.
Subscribed to your awsome channel! BRISKET IS KING here in central Texas!!! Love your videos!
Love the videos. Your absolutely right how Louisville is pronounced. My home town.
Great video. Guga had the same conclusion. If I cooker brisket, I’d try it. Thanks.
Mad thanks to this guy who experiments anything and everything to make our lives easier.
Love the squeal at the end and “that’s my audience.” One of your best videos, cheers 🍻
If you want to step your game up another level, season the tallow prior to injection.
3 cups rendered tallow
4 TBS Worcestershire sauce
2 TBS garlic powder
3 TBS Soy sauce
2 TBS onion powder
1 TBS Lowry's SS
Combine over low heat until completely incorporated and then inject normally.
Doing a tallow, Worcestershire, soy injection tonight. We’ll see.
If you want to step it up another level above that add some MSG to the injection. The king of flavor never fails
@@daveg8372 lmk how it turns out
@@joshmiller5374 MSG causes migraines in some of my family. I'll have to skip that ingredient and let the salt do what it can.
@@daveg8372 how did that turn out for you?
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.
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.
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!
Low and slow it the best good luck on your business👌
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.
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.
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
Grabbing that beer was awesome! Thanks!
Please do more experiments with tallow injections! Awesome video! Thanks!
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!!
Great video! I love your experiments with smoking briskets. What is your go to wood that you use for smoking brisket?
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.
Appreciate the experiment! I'm going to try this tomorrow with a slight modification. Will infuse the tallow with salt, onion powder, and garlic powder. One of the problems with cooking these giant pieces of meat is the uneven saltiness levels of the interior. I tried dry brining to solve for this but I wasn't happy with the results. Yes, you can add salt or sauce afterwards but it's not quite the same as if it was properly seasoned to begin with.
Since you've shown that adding fat back in doesn't hurt things it seems like a good opportunity to fix another problem. A touch of salt goes a long way in making things taste better.
Was thinking of this - did it turn out good?
@@LakerTriangle yes and no. Juicier with tallow but the salt and spices don't mix well with it.
No idea how this channel doesn't have 750k+ subscribers. Great content and video quality
Love the banter, Jeremy.
That was a good informative video. Now between the tallow and the mustard pickle juice I can change my game!!! Thanks
My thoughts exactly
I'm in the hospital fighting covid and this video made me laugh. I think we need more Jeremy and Eric videos. Thanks guys, enjoyed as always
I hope you made it.
@@alexanderdushku4190 still kicking. Actually went back to work today
Loved the outtakes!
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
You just answered my number one question great brisket hey I am left handed very good video thanks more
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.
Thanks brother
I would have liked to see injected vs just adding to wrap. Love the videos
Yes, he needed a third brisket
@@BigChuck525 i live vicariously through him. Sooo mucchh bbqqqqq
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
BINGO!
you do not need either - this cook total fail
Nice place to hang out with friends and learn more on making great food.
Loving the story interludes xD
Can you make a video on smoking a brisket on a weber kettle
Very interesting video Jeremy, you are first class. Cheers.
This is one of your best vids ever
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!"🤣
Ayinger Oktoberfest is my favorite!
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!
Im glad that you're doing just a flat. That's what I have in the freezer right now. Waiting for the right day.
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!
I have explained the process but I’m planning on a video of that soon
@@MadScientistBBQ Great to know, I will keep an eye out! Thanks for all you do man!
Great choice on the choice 😆 great comparison. I am convinced to try injecting the flat with the wagyu beef tallow.
Yeah it really seems to make a difference
Love the behind the scenes parts of this video!
Awesome!
Thanks for another great video!!!
FINALLY THE VIDEO I HAVE BEEN DEMANDING!
Would this method work for a full packer brisket thanks for video & VIDEOS
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).
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
LoL love the extra commentary. The beakers are a cool addon the top I just noticed !
Great work, another excellent video.
Thanks!
My boy chef Tom did this over at ATBBQ and loved it
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'!
Amazon
Thank you!
I rather enjoyed the chemistry between these two. Great comic relief and liked the bits of downtime “yacking it up”
Very interesting. Well done. 🍻
Beer and brisket... bloody legends 👌
Brisket and an Ayinger beer? Apparently total happiness can be achieved.
Trying this on the weekend…. Thank you 👍
Let me know how it goes
@@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 👍
Have you injected with something other than tallow? Just curious because I have used beef bone broth and my spice mix to inject a brisket and it was a lot moister. I have also used tallow on the butcher paper to help it out ala your video on Franklin technique.
😂🤣😂 love the outtakes
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!!
Would love to see you test bbq on a Weber Smokey Mountain / or Charcoal barrel smokers
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.
Loved the video
Next testing needed: tallow wrap w/ injection, tallow injection only, tallow wrap only, wagyu brisket cooked regularly
Youre place is such a nice place. I wish i can get a home and backyard like that.
I will be injecting a flat with tallow. All i could find was a choice flat and was worried my $45 would disappoint but this video convinced me.
You should also try tallow injection versus tallow wrapping. And also tallow injection and tallow wrapping.
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!
Sweet video brotha, when are you doing the video on the fully injected brisket
I really loved fast forwarding through the friendly banter lol
Hey Jeremy, was wondering if you would recommend injecting the flat of a whole packer cut. Many thanks!
I was wondering the same thing. I think I’m going to try it on the flat only and see what happens
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!