Comments on: Aaron Franklin's Brisket Secret

By: @jolly76

@jolly76 — Sat, 21 Dec 2024 16:25:48 +0000

Love all your videos! Thanks for all you do, coming from Nova Scotia, Canada 🇨🇦 😀

By: @jeffreymurray4855

@jeffreymurray4855 — Sat, 21 Dec 2024 16:25:48 +0000

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!

By: @Smokinat7900

@Smokinat7900 — Sat, 21 Dec 2024 16:25:48 +0000

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!

By: @jstackz210

@jstackz210 — Sat, 21 Dec 2024 16:25:48 +0000

What’s the point of rewrapping the brisket before it rests

By: @Berrystrongsauce

@Berrystrongsauce — Sat, 21 Dec 2024 16:25:48 +0000

What’s the point of re wrapping? Just to check on the brisket?

By: @elcidgaming

@elcidgaming — Sat, 21 Dec 2024 16:25:48 +0000

ok this got me thinking..is spraying fat to the meat mid smoking gonna work the same way especially for thinner meat like Tapas?

By: @nickma71

@nickma71 — Sat, 21 Dec 2024 16:25:48 +0000

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.

By: @TheFantasticG

@TheFantasticG — Sat, 21 Dec 2024 16:25:48 +0000

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.

By: @denny8624

@denny8624 — Sat, 21 Dec 2024 16:25:48 +0000

BS and ya know it…

By: @rollingwiththechanges664

@rollingwiththechanges664 — Sat, 21 Dec 2024 16:25:48 +0000

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.