I’ve noticed in the comparisons that the bottom brisket from the cooler always appears juicier. Do you think it’s because the top brisket drains on the second which almost stews it?
I’ve injected in the past but didn’t think it made enough of a difference. I do think that brining/marinating does a much better job of evenly imparting flavor than injecting. Subbed.
I just did a chuck roast injected with beef tallow, spritzed with tallow, and some more tallow added at wrapping. EVERYONE said it was the best smoked meat I’ve ever made! Next brisket I’m doing the same, but adding rub to the tallow for flavor. And I take mine to 205, just my preference. I’ve found that injection adds flavor, but not moisture. Mad scientist BBQ did an experiment and said the same
Hum... most people who have tallow on hand have made it from brisket trimmings. So if you’re adding brisket fat (your tallow) to a brisket that’s already had its fat rendering over the course of a 12-16 hour cook... how exactly does that change the flavor?
Really like your videos. I've gotten a lot out of them. Question - does stacking one brisket on top of the other cause the bottom one to absorb some of the juice from the top? Could that be why the bottom butcher's paper was wetter? Regardless, these both look pretty darn good.
Thanks for the kind words Doug. I don’t think stacking them in the cooler would cause the lower one to absorb juice. The whole cooler gets really steamy from the warmth of the briskets that I don’t think one is at an advantage over the other.
Love how you put the time stamps on so people can skip to what they need!
Please keep up the detailed videos, I've had the same smoker for several months now and have learned a ton !
Hope you’ve been enjoying it!!!
Nice cook and comparison.
Also, your yard is lovely!
When did he bump the temperature up? Could of sworn i saw the display at 270-275 when he was removing them to cool.
nice! i have the same mug!
I’ve noticed in the comparisons that the bottom brisket from the cooler always appears juicier. Do you think it’s because the top brisket drains on the second which almost stews it?
I love this series
No binder?
What about injecting beef tallow?
Was looking around on your channel for the tallow video, but never found it. Could you link it here please?
Sorry, it’s uploaded but we haven’t published it yet. It’s coming soon.
I’ve injected in the past but didn’t think it made enough of a difference. I do think that brining/marinating does a much better job of evenly imparting flavor than injecting.
Subbed.
I just did a chuck roast injected with beef tallow, spritzed with tallow, and some more tallow added at wrapping. EVERYONE said it was the best smoked meat I’ve ever made! Next brisket I’m doing the same, but adding rub to the tallow for flavor. And I take mine to 205, just my preference. I’ve found that injection adds flavor, but not moisture. Mad scientist BBQ did an experiment and said the same
Hum... most people who have tallow on hand have made it from brisket trimmings. So if you’re adding brisket fat (your tallow) to a brisket that’s already had its fat rendering over the course of a 12-16 hour cook... how exactly does that change the flavor?
@@BBQandBottles
It didn’t affect the flavor, it improved the moisture and tenderness
Oh sorry, I thought you said it added flavor but not moisture. I guess it’s the other way around. That makes sense.
@@BBQandBottles yeah I was confused too, he said added flavor not moisture, I guess it adds moisture but not flavor
Really like your videos. I've gotten a lot out of them. Question - does stacking one brisket on top of the other cause the bottom one to absorb some of the juice from the top? Could that be why the bottom butcher's paper was wetter? Regardless, these both look pretty darn good.
Thanks for the kind words Doug. I don’t think stacking them in the cooler would cause the lower one to absorb juice. The whole cooler gets really steamy from the warmth of the briskets that I don’t think one is at an advantage over the other.
Have you ever tried inject the rendered down beef fat?
No, but I should.
Victorinox knives checkem out that knife you have is brutal!
What do you do with these after your done?? It’s so much food!
We have the whole family over and there usually isn’t much left. But it freezes well if you need to store it
Beatiful
"it's passing the clap test" 😂
*meat proceeds to clap*
Like some good buttcheeks!! The brisket is tweerking
14lbs is a Longggggggggg cook man
14lb brisket after trimming might be 10-11lb only.
Is that a Rolex Submariner?