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Wagyu Tallow Brisket
Posted on 5/3/21 at 3:18 pm
Posted on 5/3/21 at 3:18 pm
I've been following this guy for awhile and have tweaked my rub here and there but I haven't played with tallow yet. There's a comment about old timers using tallow forever but this is the first I've heard. I'd be interested in knowing if any of you are using tallow. My current rub is a mix of Killen's S&P blend, slap ya momma, and Uncle Chris' steak seasoning.
LINK
LINK
7
Posted on 5/3/21 at 3:21 pm to Wraytex
We recently had a discussion about it on here - LINK.
I used tallow from leftover choice/prime briskets and I'd say I noticed a difference (who knows if it was mental). I put some in the wrap when it hit the stall, as well as again in the wrap when I was letting it rest. I had also tweaked other things with my process so I can't say the differences I noticed were 100% due to using tallow.
Don't worry about using (or I wouldn't suggest) wagyu tallow. Melted fat is melted fat. Benefits of wagyu beef are intramuscular fat, which you don't trim off anyway. So any brisket fat trimmings melted down into tallow would work just fine.
I used tallow from leftover choice/prime briskets and I'd say I noticed a difference (who knows if it was mental). I put some in the wrap when it hit the stall, as well as again in the wrap when I was letting it rest. I had also tweaked other things with my process so I can't say the differences I noticed were 100% due to using tallow.
Don't worry about using (or I wouldn't suggest) wagyu tallow. Melted fat is melted fat. Benefits of wagyu beef are intramuscular fat, which you don't trim off anyway. So any brisket fat trimmings melted down into tallow would work just fine.
This post was edited on 5/3/21 at 3:31 pm
Posted on 5/3/21 at 3:38 pm to Wraytex
Just ordered some tallow. Curious why he didn't just reduce the fat he trimmed off his wagyu brisket to make his own tallow?
Posted on 5/3/21 at 3:43 pm to Aubie Spr96
I've always thought you trimmed a brisket to allow for more places for the rub to be drawn in? I've never cooked a prime, just select and choice.
Posted on 5/3/21 at 3:47 pm to Wraytex
quote:
I've always thought you trimmed a brisket to allow for more places for the rub to be drawn in? I've never cooked a prime, just select and choice.
The main focus on trimming a brisket is to remove any "hard" or thick pieces of fat that won't have rendered by time the internal temp of the meat is done. You want to achieve a consistent thickness throughout the fat cap IMO. You can also trim thinner pieces of the meat that would otherwise burn, or silver skin/minor fat deposits on the meat side for better smoke penetration and bark development. But those are secondary to what I mentioned above.
When you look at a Franklin (or any reputable pitmaster) brisket, they are very aerodynamic. The smoother the airflow over the brisket the more smoke turnover you achieve. I like to say "it cooks like it looks". Some people might think I trim too aggressively, but I don't want to serve someone a burnt edge, or piece that's overly fatty. I also use all my trimmings in tallow like I mentioned, or ground meat - so they aren't being wasted.
This post was edited on 5/3/21 at 4:13 pm
Posted on 5/3/21 at 3:48 pm to Wraytex
I didn’t use wagyu, but I did try the tallow method on a brisket I smoked a week ago. It came out great. I also rendered down the trimmings and made my own to use for the next time
It came out great
It came out great
This post was edited on 5/3/21 at 3:49 pm
Posted on 5/3/21 at 4:12 pm to Glock17
I just read the other thread. 
Really looking forward to this. I ordered the Amazon wagyu tallow but the closest grocery to me sells a fair bit of wagyu and I might be able to score some trimmings direct from the butcher there.
I meant to answer Aubie before but I thought those were normal briskets he was using the wagyu tallow on and not wagyu briskets.
Really looking forward to this. I ordered the Amazon wagyu tallow but the closest grocery to me sells a fair bit of wagyu and I might be able to score some trimmings direct from the butcher there.
I meant to answer Aubie before but I thought those were normal briskets he was using the wagyu tallow on and not wagyu briskets.
Posted on 5/10/21 at 8:07 am to Wraytex
I tried this over the weekend.
Will never cook a brisket without it. Turned out perfect.
Will never cook a brisket without it. Turned out perfect.
Posted on 5/10/21 at 8:48 am to Wraytex
i used wagyu tallow when I smoked a beef plate short rib (3 bones). I smoked for 3 hours and then wrapped in butcher paper with the tallow. Amazing results. Will never smoke the beef ribs or brisket without it.
Posted on 5/10/21 at 2:25 pm to VinegarStrokes
What is it and the youtube bbq guys all coming out all at the same time claiming franklin uses tallow.
I love Harry Soo but he has videos of him reviewing franklins judging it as mediocre. Yet in his new videos saying how great it is.
And dont get me started on MAd Scientist BBQ, not 3 years ago that guy had videos saying he had no clue what he was doing BBQing, now he is some master. HAHA i just check my youtube history and his channel, and he has deleted the video im referring to.
I love Harry Soo but he has videos of him reviewing franklins judging it as mediocre. Yet in his new videos saying how great it is.
And dont get me started on MAd Scientist BBQ, not 3 years ago that guy had videos saying he had no clue what he was doing BBQing, now he is some master. HAHA i just check my youtube history and his channel, and he has deleted the video im referring to.
This post was edited on 5/10/21 at 2:28 pm
Posted on 5/10/21 at 2:42 pm to Wraytex
quote:
grocery to me sells a fair bit of wagyu and I might be able to score some trimmings direct from the butcher there
Kroger & HEB told me no because they have some business deal with a major cosmetics company who picks it up and uses in their products. /random
Posted on 5/10/21 at 2:46 pm to Wraytex
Someone in the comments mentions wanting to try this with bacon grease, being that it should still work the same way. Anyone tried that? I'm intrigued.
Posted on 5/10/21 at 3:21 pm to LouisianaLady
quote:
Someone in the comments mentions wanting to try this with bacon grease, being that it should still work the same way. Anyone tried that? I'm intrigued.
I feel like bacon grease would add bacon flavors to a brisket. I'm sure it wouldn't be bad, but maybe a tad weird
Posted on 5/10/21 at 3:35 pm to Glock17
quote:I think keeping beef flavors with beef, and pork flavors with pork is best. I've mopped bacon grease on a pork loin before and it comes out incredible, but I don't think I'd do that with brisket.
I feel like bacon grease would add bacon flavors to a brisket. I'm sure it wouldn't be bad, but maybe a tad weird
Posted on 5/10/21 at 4:18 pm to Glock17
Agree, bacon is typically smoked & has its own flavor. Seems unnecessary to add smoked pork fat to something being smoked.
I think the flavors would be too contrasting.
I think the flavors would be too contrasting.
Posted on 5/10/21 at 8:43 pm to CarRamrod
Agree with the no point in ordering wagyu tallow, just make your own when you smoke. I tried it a few times, I don't think it is a make or break thing with brisket. It's just the new in thing to try.
Youtubers are all about following the views. Tallow is the new thing to talk about and sound like an expert.
quote:
What is it and the youtube bbq guys all coming out all at the same time claiming franklin uses tallow.
Youtubers are all about following the views. Tallow is the new thing to talk about and sound like an expert.
This post was edited on 5/10/21 at 8:46 pm
Posted on 5/10/21 at 10:31 pm to Dam Guide
quote:
Youtubers are all about following the views. Tallow is the new thing to talk about
That's great! Maybe the price of pork belly & flank steak will go down.
Posted on 5/10/21 at 11:07 pm to mingoswamp
quote:
Youtubers are all about following the views. Tallow is the new thing to talk about
Exactly. This has been done at BBQ joints in Texas for a long time. Now with YouTube and Patreon, the amount of product they have to put out, their span of control and secretive methods are dwindling. A lot of those guys are supplementing incomes with their YouTube channels and such.
Posted on 5/10/21 at 11:09 pm to CarRamrod
quote:
And dont get me started on MAd Scientist BBQ, not 3 years ago that guy had videos saying he had no clue what he was doing BBQing, now he is some master. HAHA i just check my youtube history and his channel, and he has deleted the video im referring to.
Finally someone out there who probably feels about him like I do. There is just something cringy about him. I’ll watch some of his videos every now and then bored at work and laugh at the comments. One of his recent videos where he tried the “foil boat” he claimed he has been knowing about it for years. The comments were golden.
Posted on 5/11/21 at 9:24 am to ruger35
quote:I agree. He comes off as an actor, who acts like he knows what he is doing but really just going off of a script. His content just feels weird.
There is just something cringy about him.
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