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[JoeGrilling]

It is funny how reading something in a post leads you down an interesting path.  The other day one of the forum members posted a comment on the Aaron Franklin BBQ smoker.  I checked out some of the reviews and ran into the "Mad Scientist BBQ" on YouTube.  This guy has done several reviews on Aaron's smoker but what I found more interesting is his use of beef tallow in the wrap when making brisket.  He believes this is Aaron Franklin's secret to making his briskets exceptionally juicy.  There are posts all over the web on this now.

Has anyone in the forum tried this yet? 

[pmillen]

No, but I've been planning to.

[Bentley]

I am not familiar with the beef tallow method.  If it is anything like taking the trimmed fat from the brisket and placing it above the meat when it cooks, or placing the trim on the brisket as it cooks, I have done both of those about 15 years ago with really no difference.

[BigDave83]

I read on one of the FB pages about someone that injected it into the brisket and then added it into the wrap. Then they showed the cut that everyone shows with the big vein of fat in and squeezed saying look how juicy this is.

I can not figure it out, when you cook it pushes liquids out not pull them in. So I am not sure how it would work.

[JoeGrilling]

Jeremy Yoder aka Mad Scientist BBQ uses Wagyu tallow that he smokes in a pan with the brisket.  He then coats the inside of the butcher paper with it.  Another thing he does that is similar to what happens at Franklin BBQ is a long rest time. He rests his briskets over eight hours.  This may explain how the tallow is  absorbed into the brisket.  Jeremy will typically pull a brisket from the smoker around 203F and allow it to cool to 185F before insulating and resting it.

[BigDave83]

Jeremy Yoder aka Mad Scientist BBQ uses Wagyu tallow that he smokes in a pan with the brisket.  He then coats the inside of the butcher paper with it.  Another thing he does that is similar to what happens at Franklin BBQ is a long rest time. He rests his briskets over eight hours.  This may explain how the tallow is  absorbed into the brisket.  Jeremy will typically pull a brisket from the smoker around 203F and allow it to cool to 185F before insulating and resting it.

wonder how long it takes to cool from 203 o 185 and wha he end temp is when slicing. I guess for a business, serving temp will be figured when it is sold.

[NorCal Smoker]

Matt from Meat Church is currently doing a 3 part series in brisket. Week 1 was foil vs butcher paper, week 2 was fat side up vs meat side up, and Week 3 (next week) will be beef tallow vs no beef tallow. Stay tuned!  Pretty interesting so far.

[pmillen]

Harry Too Soo did 11 installments testing this tallow method.

EDIT:  Fixed and Autocorrect insertion.

[JoeGrilling]

Harry Too did 11 installments testing this tallow method.

I saw that.  He tried a bunch of different oil types.  Harry has an interesting approach to barbecuing.  He will complete his cooks in the kitchen oven after wrapping since at that point burning pellets does nothing to improve the final product.  I plan on trying this next weekend when we have a big family gathering.

It seems to me that the extended rest time is as important as the tallow.  I visited Franklin Barbecue several years back and the briskets for the next day were already in his smokers by 2 in the afternoon.  This allows for a long rest time.   

[NorCal Smoker]

I just watched Mad Scientist BBQ from your original post.  Very interesting.  Will probably have to try at some point.