Exactly! A prime grade brisket doesn’t need fat added! This tallow fad is mostly about the photo opp of showing a dripping saturated brisket when it’s unwrapped. It’s good theater, but it’s not needed for a brisket to taste amazingly, be very moist, and have great texture.
Excellent info Max!!! Thanks for sharing my brother! I love the sound of crispiness when you cut into the point section. I love a nice dark crispy bark personally. I also loved the outtakes at the end!! Good stuff bro! Cheers to ya!!!!
Max, So great to see you back on a video! Thanks for the brisket update, I always appreciate your tips and tricks. You've made me a better home pit master. We hope to see more videos from you sooner than later!
@@TexicanaBBQConsulting WOW, I guess so. Congratulations on your success, it's a testament to the BBQ knowledge that you share. Thanks for taking the time to do this video.
Welcome back Max! Two years or so since the last video. Hope this was a good experience for you because the BBQ community needs your expertise and to tell us things like tallow being bullsh*t.
He never said tallow was BS. He's saying why would you put more fat on a piece meat that already have a good fat content. Which I agree; however, if the brisket is choice (low fat content) then tallow would make a lot of sense to prevent drying of the meat
Wrapping with bullsh*t? Yumm LOL It seems like the real purpose of tallow is for presentation purposes at some restaurants, to add sheen on the brisket. For low marbled brisket, I have been able to obtain top notch result by following Texacana's method, Max has posted the link in this thread.
Yyyesss, you’re back! Pumped to see a new video. Always learn a lot from you. Thanks for helping us backyard guys out. I’m sure I’m not the only one, but would love to hear about the 6 new restaurants and your travels along the way.
Great instructive video. Did you let the brisket sit after seasoning or did you go straight to the pit? I tend to dry brine, but I always wonder whether it is necessary. I would think that the meat absorbs the salt during the long cook and resting time. What do you suggest? Always good to see you back making videos Max. Thank you.
No on my opinion is not, the best way is to try yourself. Take 2 Dry brine one and don’t the other , cook em if you can’t tell a difference you got your answer. Some places do that just for convenience in the cooking schedule.
@@TexicanaBBQConsulting I know that there's right we all should be aging at some point but I know you have to focus your time on opening up the restaurant wish I could come there and eat but I'm in New Orleans
Max glade to see you back!!!.been needing a brisket video , so you said you have switched to table salt correct? And still use the 16 black pepper? 3 part black pepper 1 part table salt correct? Going to give it a try thank you and welcome back..CHOOOOWWWW
Max I just wanted to say hello. We’ve met a couple of times when you worked at Franklins and I was delivering firewood. My father says hello as well. Keep putting out great content.
@@TexicanaBBQConsulting we’re still slanging wood. I’m actually In the process of branding my company & product, being that we’ve never advertised I’ll be dropping my website in the next day or two. Look for Chief Firewood on all social media platforms coming soon
@@TexicanaBBQConsulting cool. I will be definitely start putting time to the side so that I can stay involved on this side of the business and not seem like a stranger.
Can you explain the salt thing again? I wondered why you switched from using Kosher Salt to Table Salt.... are there advantages to using table salt, vs Kosher Salt? Is it simply because when using table salt, you can use a smaller volume of salt (because it's more salty than Kosher), and somehow using less volume is better for the bark?
Usually let it cool down to 160ish internal , then place them into a warmer 155. Different meat rest in different ways check this video out th-cam.com/video/RMHpj1PijIo/w-d-xo.html
@@TexicanaBBQConsulting ok one more question. If i need to hold the brisket in my warmer for about 10 hours or so at about 150 after cooking do you still cook it until it's soft after you wrap it?
Always loved the videos and found them informative. However, would like to have the old Max back...funny yet informative. Hard to keep watching with my son while you keep dropping "F" bombs everywhere. Come on man...let's stick to bbq and not try to be so cool.
![[Part 4] หนุ่มน้อยรักคุณย่ายิ่งกว่าใคร ไม่ว่าใครก็รังแกดูถูกท่านไม่ได้!! #โลกการละคร](http://i.ytimg.com/vi/sLsBxw99FR0/mqdefault.jpg)
Check out the science behind smoking a low marbled brisket th-cam.com/video/RMHpj1PijIo/w-d-xo.html
The best video, bro! Short! Informative! Professional! Very useful!!
Appreciated
Very informative video Max. Keep it simple!🤘
Appreciated
Exactly! A prime grade brisket doesn’t need fat added! This tallow fad is mostly about the photo opp of showing a dripping saturated brisket when it’s unwrapped. It’s good theater, but it’s not needed for a brisket to taste amazingly, be very moist, and have great texture.
You know it buddy…
The King is back!!
Lol
Always dropping knowledge. Love it Max!!! Next time you are in town hit me up brother. We have some catching up to do... 👊
My brother absolutely!
Wow! Max is back!
Good to see you back.
Couldn’t believe my eyes when I saw this video pop up. Glad to see some new content from you. Cheers man!
Excellent info Max!!! Thanks for sharing my brother! I love the sound of crispiness when you cut into the point section. I love a nice dark crispy bark personally. I also loved the outtakes at the end!! Good stuff bro! Cheers to ya!!!!
Appreciated hope to see you soon…
Max, So great to see you back on a video! Thanks for the brisket update, I always appreciate your tips and tricks. You've made me a better home pit master. We hope to see more videos from you sooner than later!
Appreciated, I love sharing videos but with all my traveling and 6 restaurants opening in the past year aint easy to put content out there
@@TexicanaBBQConsulting WOW, I guess so. Congratulations on your success, it's a testament to the BBQ knowledge that you share. Thanks for taking the time to do this video.
I will be watching this video over several times. Can’t wait to put new plans into action.! Thanks Max! CHOW…!
Yessss!!!! You could redo every video you’ve ever done with updated info and I’d watch them all!!! Glad you’re back!
Thankyou
Welcome back man! Thank you for hopefully ending the madness and placing clarity on how nonessential tallow is to a great brisket.
Nice video. Good to see you doing video again.
Thankyou
Good to watch your instructional videos again! Welcome back!!@
Love the knife. Great vid.
Appreciated made also this other video with your smoker th-cam.com/video/RMHpj1PijIo/w-d-xo.html
Great to see you making videos again my friend .
Nice to have you back! Looking mean and lean!
Done nearly broke my heart when Ralph told me I missed ya at hurtados the day after you filmed this. Need to catch up another time. Ciao! - 90 West
Lol u bet
Welcome back Max! Two years or so since the last video. Hope this was a good experience for you because the BBQ community needs your expertise and to tell us things like tallow being bullsh*t.
Appreciated Thankyou
He never said tallow was BS. He's saying why would you put more fat on a piece meat that already have a good fat content. Which I agree; however, if the brisket is choice (low fat content) then tallow would make a lot of sense to prevent drying of the meat
@@josephlouis3567 you are not wrong, but if I’m working with a low marbled brisket I rather use this approach
th-cam.com/video/RMHpj1PijIo/w-d-xo.html
Wrapping with bullsh*t? Yumm LOL It seems like the real purpose of tallow is for presentation purposes at some restaurants, to add sheen on the brisket. For low marbled brisket,
I have been able to obtain top notch result by following Texacana's method, Max has posted the link in this thread.
Great content max🔥🔥🔥 welcome back brother🙏🏽🙏🏽
So glad to see you’re back!
Thankyou
What an awesome video. Not only educational, but funny as hell! Good stuff!!
Thanks!
“ Don’t put it here.. Or You’re going to burn the fuck out of it!😂”
Awesome Max!! Glad to see you back 🙌
Heeeyyy!
I'm so happy to see this video! Max has upped my game more that anyone!
Awesome
Glad to see you back, I really appreciate all your videos. Hope to see more bbq content from you guys.
finally a new video! welcome back!
Yyyesss, you’re back! Pumped to see a new video. Always learn a lot from you. Thanks for helping us backyard guys out. I’m sure I’m not the only one, but would love to hear about the 6 new restaurants and your travels along the way.
Thanks for the video. I always have a hard time with trimming. This will help me out a lot.
Awesome no bs tips or tricks just the facts video - great tips thank you for sharing
Dang Max spend a few months in Cali and you dropping FBombs left and right ...... hahaha..... thanks for dropping that knowledge bro!
We need to catch up , Cali keeps me pretty busy tho
It's all about passion! 🤟🍻🔥❤
Dope. Looks like I found you on your comeback. Looking forward to the content you put out. Awesome personality.
Appreciated!
We need more content from you!!
Yesssssss!!!!!! You’re back!!!!!
I never comment but man I love your videos! You have some of my favorite content!
Appreciated
Shout Out @Max #Welcome back :) #Awesome Cook #Texas Style :)
Fantastic. Max is a natural teacher and leader.
Was it 3 parts pepper to 1 part salt - or 3 parts salt to 1 part pepper?
Appreciated! 3 pepper
Welcome back
Great video, I never leave a comment but this is perfect. Come to Australia!
Appreciated
HES BACK
Great to see you posting again
Awesome channel!!
Appreciated…
Great to see you back in action
Great video, Max!🔥🔥🔥
Simply Perfect !
Good shit bro!
Nice video my Brotha! 👊
Great informative video!
Appreciated
Glad to see a new video Max! I have learned a ton from you over the years!
Awesome
Love your content brother!!!!
Highly Appreciated my friend…
É bravo Maurettino 🔥🔥🔥🔥🔥
Love it. Thank you.
"flippity flappity" hahaha
Do you still put tallow on your beef ribs?
When are you coming back to DC?
Hey Fernando not sure but got to be summer 🥶
Great instructive video. Did you let the brisket sit after seasoning or did you go straight to the pit? I tend to dry brine, but I always wonder whether it is necessary.
I would think that the meat absorbs the salt during the long cook and resting time. What do you suggest? Always good to see you back making videos Max. Thank you.
No on my opinion is not, the best way is to try yourself. Take 2 Dry brine one and don’t the other , cook em if you can’t tell a difference you got your answer. Some places do that just for convenience in the cooking schedule.
Awesome video Max! Appreciate all the honest and useful tips! Any comments on resting once the cook is done?
4 h i found is best let chill brisket 155/160 keep at that temp fir 4/6 h if we talking about prime if not…
th-cam.com/video/RMHpj1PijIo/w-d-xo.html
bravo
Nice video Max. Keep them coming, but you look different from the other videos
Is called aging lol
@@TexicanaBBQConsulting I know that there's right we all should be aging at some point but I know you have to focus your time on opening up the restaurant wish I could come there and eat but I'm in New Orleans
@@TexicanaBBQConsulting And perhaps pumping some iron. 😀Welcome back to TH-cam Max.
Hey good to see you!
I use 7 ingredient rub lolol
Lol
Max glade to see you back!!!.been needing a brisket video , so you said you have switched to table salt correct? And still use the 16 black pepper? 3 part black pepper 1 part table salt correct? Going to give it a try thank you and welcome back..CHOOOOWWWW
Yes , being a consultant I have to adapt to whatever, didn’t essentially switch but when I use that ratio bark is always killer
Was interested from the intro, Italian chef, mastering BBQ. Instant subscriber after 1:46 and the sneaked ‘fuck’ in there 😂
Lol appreciated
What is in the spray bottle?
Apple cider vinegar
Max been hitting the irons?
Lol
@@TexicanaBBQConsulting cant let all that great proteins go to waste :)
Max I just wanted to say hello. We’ve met a couple of times when you worked at Franklins and I was delivering firewood. My father says hello as well. Keep putting out great content.
Hey I remember you How y’all doing!? Great hearing from y’all…
@@TexicanaBBQConsulting we’re still slanging wood. I’m actually In the process of branding my company & product, being that we’ve never advertised I’ll be dropping my website in the next day or two. Look for Chief Firewood on all social media platforms coming soon
@@jsanchez3818 aweso if u need anything don’t be a stranger hit me ip on instagram @texicanabbq_
@@TexicanaBBQConsulting cool. I will be definitely start putting time to the side so that I can stay involved on this side of the business and not seem like a stranger.
I’ve watched 1000 bbq channels on TH-cam and this dude by far is the fucking best lol 😂
That looked delicious.
Is there any good position in a small offset?
Same principle, big boy in the back by the wall even tho small smoker have higher convection and the tend to cook much faster overall
@@TexicanaBBQConsulting thanks.
Can you explain the salt thing again? I wondered why you switched from using Kosher Salt to Table Salt.... are there advantages to using table salt, vs Kosher Salt? Is it simply because when using table salt, you can use a smaller volume of salt (because it's more salty than Kosher), and somehow using less volume is better for the bark?
Salt melt and creates moisture on the surface of the meat , kosher is less salty that table salt volume wise , more salt is equal to more moisture.
@@TexicanaBBQConsulting Iodized or non-iodized? Does make a difference?
Great video! How do you rest and hold your briskets? Any tips?
Usually let it cool down to 160ish internal , then place them into a warmer 155. Different meat rest in different ways check this video out
th-cam.com/video/RMHpj1PijIo/w-d-xo.html
@@TexicanaBBQConsulting thanks brother! Great work as always keep mastering your craft!
You put foil on the point at the 5hr mark?
Yes …
@@TexicanaBBQConsulting thank you
@@TexicanaBBQConsulting ok one more question. If i need to hold the brisket in my warmer for about 10 hours or so at about 150 after cooking do you still cook it until it's soft after you wrap it?
@@T2_Sug yes, the most important thing is to let it cool down to 150/155 before you put it into the warmer
@@TexicanaBBQConsulting thank you
Damn!! Somebody have hit the gym...🙂💪 Look good bro.🙂
Lol
daje max, tutti l'altri te spicciano casa!
Ahaahh
Lmao "if he puts more than 6 things in the seasoning he don't know what the fuck hes doing"
Hahaha Max don’t burn the faaak outta it. Love your videos!
Love it Max, you do the f%#& you want
Lol
6:36 🤣🤣🤣
Lol
🔥🔥🔥🔥
👍
🙏🏼
When did you join hurtado??? no wonder their brisket has gotten better =D
Lol Hurtados are good friends always stop by when I m around
Damn bro, you been hitting the gym weights.
Lol
You alive I see.
Holy fuck. The pit is on fire. 🤣🤣🤣🤣
LMFA OF AWESOME
🤣🤣🤣
Thanks(burn the f*** out of it)🤔😯😳😝😜👍
Always loved the videos and found them informative. However, would like to have the old Max back...funny yet informative. Hard to keep watching with my son while you keep dropping "F" bombs everywhere. Come on man...let's stick to bbq and not try to be so cool.
Lol🔥
Primo like
are you sentimentally free? I would like to marry you.❤️
Ammmore