Aaron Franklin's Brisket Secret
Affiliate links:
WAGYU BEEF TALLOW. Use code 15OFFMSBBQ for 15% off of each container:
**Update 2/16/21** I talked to South Chicago Packing. They are restocking as quickly as possible and wanted to offer a code for 15% off each container. Enter code 15OFFMSBBQ
FATWORKS BEEF TALLOW:
Thermoworks affiliate links:
Thermapen IR:
Thermapen Mk4:
Smoke X:
Infrared thermometer:
More Mad Scientist BBQ:
Instagram:
Twitter:
Mad Scientist BBQ
P.O Box 1369
Crestwood, Ky 40014
Some of my BBQ Essentials affiliate links:
FABRIC GLOVE LINERS:
Butcher Paper Cutter:
Black Gloves:
Glove Liner:
Boning Knife:
Shun Boning Knife:
Head Lamp:
Slicing Knife:
Spray Bottle:
Aluminum Foil:
Videography by J.D. Stewart
Motion Graphics/Animation provided by Kaitlyn Kirk Design
Some of these links are affiliate links. If you use them, I’ll receive a commission and it will help me make more content like this for my channel.
source
For those who are wondering, the reason for showing the juices coming out of the wrap was to point out that this original butcher paper must have been replaced before service because all of the aqueous liquid is gone by the time they serve the brisket. Also, there is too much rendered fat in the new butcher paper to have just come from rewrapping in butcher paper alone. A resting brisket just won’t leak that much fat. Another purpose in rewrapping is that when you remove the excess water, the bark is less likely to get “washed away” and you preserve its integrity over the long rest time.
This is 110% the answer for the perfect brisket. Tried the wagyu beef tallow as a binder on my brisket and also as an injection and it was a night and day difference between what I had before and after.
BS and ya know it…
I use a Char-Griller 980 to smoke meat. Been using it a couple of years now. I started using beef tallow from the beginning. I thought this was common knowledge and common practice. Come to find out. It is not.
I do this now with my Weber charcoal. And I also changed from salt and pepper to a real rub. Including the Lawry's Seasoned Salt.
ok this got me thinking..is spraying fat to the meat mid smoking gonna work the same way especially for thinner meat like Tapas?
What’s the point of re wrapping? Just to check on the brisket?
What’s the point of rewrapping the brisket before it rests
Don't even know who Aaron Franklin is; just know that you have got it going on. We live at approx 7900 feet above sea level so brisket maxed out at 200.6 degrees. Thanks to your 1. Wagyu tallow tip, 2. tips on knowing when to wrap (for us was 176 degrees), 3. trusting that it was actually done at 200.6 based on feel, 4. advise on importance of resting the brisket, we just had the best, juiciest, beefiest brisket we have ever made. Thank you for the great techniques!
I have watched your channel for years and recently got into the Wagyu Tallow info because I really want to become more skilled with smoking/grilling/Q’ing and will be looking at your channel to see the episode of “Brisket for Dummies” (lol) but your knowledge of brisket and prep and seasoning and smoking is second to none…TY for this video I can’t wait to use the tallow which I got today and will use when in the kitchen!
I live in a city tower block. I have no smoker or space for one. How the hell do I cook brisket like this in an oven??
When i worked at a bbq place here in south texas once the briskets reached there temp of 205 we would let them sit for 25 minutes then put them in the sham n serve them the following day. They were super moist n juicy.
I really appreciate the game Man. I'm getting into BBQ and your content has really helped me get some solid foundational knowledge. Ty Big dawg
…Human Tallow
Can I rest for 12 hours on my countertop or do I have to rest it in the fridge since it’s so long?
You have an unhealthy obsession with brisket.
i think you might be right
I still prefer butter.
5:56 is that chick saying burnt ends?
Gonna try this out on the next BBQ get together. Thanks for the video!!!
Believe it or not if the fats rendered right it will soak that butcher paper very easily and all the way through the trick might be hot holding the brisket for a few hours after cooking
There are a lot of copy cat videos on here , I watch to learn new tricks , Jeremy is constantly taking it to the next level and teaching me new things. Imo he is the best.
So does the master class Franklin sells not disclose the whole process because he says he will teach you just like he teaches someone who works at the restaurant.
When I watched the video you did with BBQHQ testing different pellets you put the tallow directly on the meat, here you put it on the paper. It probably doesn't make any difference but what have you determined?
I cooked a 18lb prime brisket last month ans when I was done, the butcher paper was soaked. I didnt use any tallow. I cut up the paper into pieces and made about a dozen fire starters by crumpling them up into a ball and tying them with twine.
He isn't better than you are the people that work for him are, maybe.
good video terrible music
You can just take your trimmings and make your own beef tallow while your brisket smokes. Add when you wrap and great for cooking.
Why did you re wrap the brisket after cooking?
Love all your videos! Thanks for all you do, coming from Nova Scotia, Canada 🇨🇦 😀