re: Wagyu Tallow Brisket

I am going to try this on my next brisket as well. Here’s my question… When exactly should the tallow be injected into the brisket? I saw one guy say to do it when the temperature of the brisket reaches 101° which is the same temperature as a live cow. I also saw someone else injecting Liquid tallow into a cold brisket while the rest of the seasoning was being applied. I wonder if it makes a difference?

I Equate injecting tallow into a brisket as getting prime which has more internal marbling/ fat which will render, as compared to a choice or select brisket. Does that make sense?

First run with the Waygu tallow tonight. Coated some prime cowboy ribeyes with tallow. Sprinkled with Montreal steak seasoning. Put in a ziplock bag and placed in the sous vide at 125 for an hour. Ramped the BGE up to 600 degrees on the cast iron grates. Seared for 1 min per side rotating to get criss cross marks.

Steaks were amazing. I like how the tallow holds the rub better than standard oil. Not sure if it offered a flavor component or made it more moist. No flame ups.

Update: I injected melted beef tallow into my whole brisket that I cooked yesterday. Waited until brisket got up to 101° and injected several places on the flat. Also poured a little tallow when I wrapped it in foil at 165°. It turned out great!

The tallow I used was not Wagyu rather it was fat that I rendered from the trimmed brisket a time before. I have also used that tallow to reverse sear fillets on the cast iron griddle. The flavor is incredible!