@@larrywimberly4930 I most definitely did it put anyone down. I clearly stated that they have their theories and I have mine. I gave them recognition for their theory videos and included links in the description box to their channels. This is all in good fun and apart of the big question “ Does Aaron Franklin use Beef Tallow”.
Not on Brisket… Aaron Franklin said he saves the fat trimmings for sausage, burgers or to clean his smokers… he never mentioned wagyu beef tallow on for briskets. That’s the mad scientist making money from endorsements.
There were some major differences between your brisket and aaron franklins brisket. Watch his masterclass for advice. Your brisket’s bark is way too dry and so is the brisket. Probably because you places it in a cooler. Way overcooked.
Yea, tallow or not, it’s hard to compare a pellet brisket to a true offset. I have both and although both are good, the offset beats the pellets every time.
I have a pellet smoker at the moment. Briskets come out pretty good but you're right, the offset just is better. Told my wife next year im buying an offset just to do brisket.
Hey Jared, I think that flat could have used some tallow! 🤣 I'm joking man! I had my own questions about that theory as well. Why add extra fat when a good brisket has tons of it rendering out constantly while it's cooking. I don't know the answer, but yours sure looked good.
Ya I honestly right Rus why would you add more fat to a cut of beef that already had a lot ya I wish the flat would of turned out better but I’ll keep trying
Man Please, hat brisket looked off the chain. I have a Recteq 590 smoker and found someone selling a rack making room for a second shelf very nice. Would you suggest laying the brisket on the second rack and drop my temp to 200 degrees since it would not be as close to the deflector Pan. I know it would be a longer cook though. Just wondering. Iv'e learned a lesson I got a Walmart Packard going to use tallow on it for everything I've seen on you tube doesn't like the walmart crap, done with that mess Hope to hear from you. New Subscriber and a like. Thanks Man.
I am so sorry for the delay. So I would highly recommend cooking on the 2nd rack and placing a pan under your brisket full of water. And I agree, it will take a lot longer at 200°, but I’m sure it will turn out amazing. I have had my best results cooking at that temp. Stay away from Walmart briskets for sure. Try to find a local butcher or meat shop in your area. If you don’t have one check out Midland Meat Co. they ship all over the US. Their briskets are pricey, but worth it because if the quality! Let me know how it goes. If you have an Instagram or Facebook, find me on there! Same name, Frac Daddy BBQ. I see those messages a lot sooner.
You got an overcooked brisket What I’ve been doing is taking out mine at 196 wrap in a towel and throw it in a cooler for 6-8 hours Let it finish cooking in there Comes out perfect every time
203 for me. Fat cap down and double blanket wrap it for at least 2 hours. More than that and you are wasting time because all you want is the cooked muscle to relax. its not going to relax more over more time, then the pull test becomes pull apart too fast test.
The secret to such tender and juicy brisket lies in the 10 hrs resting period .....just one suggestion....next time pull the brisket out a bit earlier around 195-200 degrees then the 10 hrs resting period will be exactly where you wanted to be....great video and a fabulous brisket!
looking great brother. I am sorry I am always running behind on my buddies videos. I have the playlist running this morning, So it makes for a fun way to wake up.. Post Oak, I have historically used Oak and mix in some hickory., Now that we are in Texas, I am using. Oak and they guy was suppose to mix in some pecan, I don't know what wood the other is, its aweful and I am 9(% sure it is not pecan and it is horrible, so I am throwing all the junk that is not oak in another pile just for the back yard fire pit. I won't be buying from again. I need a new wood guy out here hahah. I agree with you, I have read his books etc, he don't use it. He has mastered the craft, and to master any craft, it take time and patients and so many of us, like you mentioned, you can't rush perfection and perfection and mastering a craft don't come quickly, it comes with time and practice. Brother, it looks so so yummy, I am ready to go do a brisket now after watching this. I have some fun ideas to do with the new grill. I appreciate you and I hope you and your lovely bride have a blessed week my friend. Thanks so much for taking the time to make this video and prove the point, I agree, you nailed all the important components. Nicely done sir. I second that. dale
Thanks for the video, this is very helpful. For a nearly 24 hour cook, how does it work? Do you start in the afternoon, spritz in the evening until moist and then head to bed and check on it in the morning where you wrap the end in foil?
Reasons why brisket cooks fail: 1. People bought the flat only 2. They panicked when it stalled and turned up the temp and pulled it early 3. The brisket wasn't a good one in the first place.
11:41 You said fat side down and the point towards the smoke box, you placed the point the other way. Just saying and clarifying I want to copy your good, not trying to be a smartass by no means. Thanks again for a great video.
@@FracDaddyBBQ I have a aftermarket shelf that allows me to have More space. Should I use this shelf to keep the brisket futher away from the deflector pan Or Not just curious.
@@FracDaddyBBQ I can't remember. I've had this rt300 recteq for about 5 or 6 yrs. Sorry I couldn't help. My rack is removable you just sit it on top of your rack in the grill love it.
I personally havent overcooked a brisket, but I really dont see how more tenderness could be a problem. I am thoroughly impressed you achieved that kind of bark on a pellet smoker and I'm actually considering one after watching this, great video bud.
Everything looked great. My only suggestion would be to let the brisket rest on the counter, wrapped for an hour before you put it in the cooler wrapped in towels. If it goes in right away, the towels will keep the brisket hot for longer which results in continuous cooking. That's probably why the flat got over cooked.
Tallow does help a good bit on a choice brisket, on a prime not so much... i use the smoked Wagyu Tallow from wrap on for choice, but during my rest only for Prime, but only because the Wagyu Tallow adds a better buttery feeling in the mouth :) Also, try the Knottywood Almond Pellts in the GMG, you will not be disappointed. Excellent video brother :)
Nice video pro.. I’d say it’s better to do 2 briskets to compare, 1 traditional way and 1 with beef tallow! Tip: if you are resting your brisket overnight, try to pull it at around 199-200’ Franklin is pulling briskets at 190’& resting them overnight in custom made ovens at 170’..
I agree with pretty much everything here. But I never do JUST Salt and Pepper on any cook. I gotta have more elements of flavor, and always get the highest praise because of it. Mostly from myself LOL. At minimum, Salt, Pepper, Granulated Garlic, Granulated Onion, and Smoked Paprika.
You can definitely tell by not adding beef towel I’ll look at that That bark it’s still intact and not soft that is nice make more videos I have a Green Mountain Grill and I’m new and I am trying everybody’s recipe and I’m gonna try this one I will let you know
I love the idea of foil around the flat. What I do recommend if you are actually bringing to 205 then before putting in cooler have it cool to 165 before doing that. Other option take it out at 195 and then can put in cooler as it will continue to cook. Thanks
@@FracDaddyBBQ I’m still playing with different brands of pellets. I believe my list is now at 14 lol. But, I just took delivery of a new custom pellet smoker which blows away my Traeger Timberline, so now pellet brand Will truly make a difference in the end product. Matter of fact, I just ordered a bag from a company called Kona…we’ll see how they do. Came across them looking for the B&B pellets. I’ve tried the B&B comp blend, but wasn’t that impressed. Of all the brands I’ve tried, I’m still liking Smokin Brothers pellets more than the others.
Thankyou for the video. Brisket looked good. But opinions are like assholes, everyone has one. I believe there is absolutely no wrong in BBQ. If salt n pepper works for you then great. If beef tallow works for you that's awesome! You can achieve great BBQ with whatever method you prefer. Good luck with your next cook brother.
@@FracDaddyBBQ awesome. Thanks for the reply and I'll pick some up. Did you get from Academy or where? I'm a traditional stick burner smoker but doing first pellet brisket this weekend.
Of course you don’t need tallow on a prime cut. It’s layered with fat. Tallow will help on cheaper cuts such as choice. I have cooked a lot of choice briskets and I have used tallow on some of them. The tallow definitely adds a good bit of moisture and flavor to the meat. If you can afford prime that’s good. Most people don’t spend that much on a backyard cook. If I was in competition I would use prime. The everyday Joe don’t buy prime. I encourage the tallow for my choice briskets. Absolute game changer.
Great video! I'll definitely be applying your methods. I'm lucky enough to be in Austin, TX, so I've had Franklin's brisket. It's amazing, and Aaron is a great guy.
Now do a comparison brisket using beef tallow and report back. I'll be interested to hear your thoughts between the two after you've done it both ways.
Thank you for watching. Part of the fun is experimenting. I think that Aaron does not really share all of this tips and tricks. But it is fun to try to figure it out.
Good video, thanks. My biggest problem cooking brisket is having it ready to eat at dinner time. I smoke on a MAK pellet smoker, which is awesome, but in order to eat at 7PM or so, I need to let it cook overnight? I don’t think I’d sleep well, too nervous about a flame out. I have tried cooking at much higher temps, starting early in the morning of the day I want to eat, but with limited success. Any suggestions? What do you do?
I would start off at 225 for the whole cook a good rule of thumb is that just cause it says it’s 225 it’s not always that temp cook it the night before I always start mine at 2am 3am then i let it cool down to 170 turn the oven on to 170 and let it rest a hour before dinner I hope this helps you out
Own a big off-set smoker. My son cooked a brisket on a Green Mountain and dared me to tell it wasn't as good as my off-set. They were dam close. I just bought a pellet grill. So much less hassle, especially in July in Texas. Very Nice Jared! Very Nice!
I have a gator pit 24x48 offset smoker and yes I will say that a pellet smoker does a very good job on a brisket thank you for watching and the support
Hey Jared, Nice cook 👌 question: Did you test your controller for temperature accuracy? How did you know what the grate temp was? It might not have been 225° I don't trust anyone's controller I always use a remote thermometer and double check it with a instant read thermometer.
Great video Jared I’m going to give this a try, I use a Traeger pellet grill because of the ease of it but I normally wrap after 7 hours or 165 then up my temp to 275 to finish off. I got time this weekend so I’m going to try the 225 all the way to the end. Thanks again
Very cool video... Love that you're trying out your own theories... I'm a pellet owner also and just recently tried smoked tallow that I rendered from the trimmings of the brisket and smoked along with it... Mine was a choice Cut though and needed the extra love of tallow on the wrap though. Keep the vids coming 😉
Just got sold on a pellet grill, headed to the Home Depot to get the one with the WiFi built in. Cant wait to do a brisket. Where did you say the meat was shipped from or what the cut of the meat 🥩
That’s awesome man I would start with a prime grade brisket if you can and start there if not let me know I know a really great meat company in midland tx that will ship
I think some of the reason he adds the tallow is to maybe help on the tenderness also on that flat I mean his lean would bend over his finger and hang there wouldn’t it, not stand out straight it wasn’t to only just add to the standing juice you have in the butcher paper if you know what I mean?But I myself still haven’t Conquered a brisket cook yet so not saying I know one way or the other thanks for the video I enjoyed
I cut my finger trimming off the fat cap. I’m ok but was very painful for a couple days! Your brisket help was fabulous! Both flat and the point was moist and great taste! Thank you!
Rest brisket until about 145 degrees. How long depends on how big the brisket is. And be careful with the cooler, some won't hold high temps and will crack
I kept it in the cooler for about 7 hours max. When I probed the brisket after the 7 hours it was at 151 which is still safe to eat. If you do not have a Yeti or something similar I would not leave that long since it could drop to an unsafe temp. Thank you for your comment!
Overcooked. I don't know if it was overcooked when you pulled it or if you put it in the Yeti too soon.
I think it could be a mixture of both honestly. Thank you for watching and your comment.
Aaron Franklin sure in the he'll don't use a pellet smoker
Thanks for watching
No he doesn't.
I’m very well aware of that I’m just showing people how to with a pellet smoker
@@FracDaddyBBQ well in your vidio you clearly put down all the other TH-cam's for not doing it like Aaron Franklin
@@larrywimberly4930 I most definitely did it put anyone down. I clearly stated that they have their theories and I have mine. I gave them recognition for their theory videos and included links in the description box to their channels. This is all in good fun and apart of the big question “ Does Aaron Franklin use Beef Tallow”.
thats an over cooked flat son. nice vid though, ill keep watchin!
Ya sadly it was thanks for watching
@@FracDaddyBBQ id say be honest, no ones perfect.
Never said I was perfect
Didn't mean to imply that you ever said you were perfect. Which in itself makes no sense.
Franklin keeps water tray in his cooker
In Franklin's master class he says he uses tallow.
I will be trying that stay tuned for the next video
@@FracDaddyBBQ fat cap up, also
Not on Brisket… Aaron Franklin said he saves the fat trimmings for sausage, burgers or to clean his smokers… he never mentioned wagyu beef tallow on for briskets. That’s the mad scientist making money from endorsements.
There were some major differences between your brisket and aaron franklins brisket. Watch his masterclass for advice.
Your brisket’s bark is way too dry and so is the brisket. Probably because you places it in a cooler. Way overcooked.
This video deserves the Triple B Award. "BEST BRISKET BROTHER!"
Thank you so much brother
Yea, tallow or not, it’s hard to compare a pellet brisket to a true offset. I have both and although both are good, the offset beats the pellets every time.
Yes I do agree with you it’s hard to beat the real taste of a offset smoker
I have a pellet smoker at the moment. Briskets come out pretty good but you're right, the offset just is better. Told my wife next year im buying an offset just to do brisket.
This video is blowing up Mr. Post Oak Malone!
Thanks brother
Hey Jared, I think that flat could have used some tallow! 🤣 I'm joking man! I had my own questions about that theory as well. Why add extra fat when a good brisket has tons of it rendering out constantly while it's cooking. I don't know the answer, but yours sure looked good.
Ya I honestly right Rus why would you add more fat to a cut of beef that already had a lot ya I wish the flat would of turned out better but I’ll keep trying
I just got my pitboss laredo 1000 and it doesn't smoke that much at 225 not even at 200
I’m sorry to hear that try cooking it at 190-195 and you will have amazing results
Man Please, hat brisket looked off the chain. I have a Recteq 590 smoker and found someone selling a rack making room for a second shelf very nice. Would you suggest laying the brisket on the second rack and drop my temp to 200 degrees since it would not be as close to the deflector Pan. I know it would be a longer cook though. Just wondering. Iv'e learned a lesson I got a Walmart Packard going to use tallow on it for everything I've seen on you tube doesn't like the walmart crap, done with that mess Hope to hear from you. New Subscriber and a like. Thanks Man.
I am so sorry for the delay. So I would highly recommend cooking on the 2nd rack and placing a pan under your brisket full of water. And I agree, it will take a lot longer at 200°, but I’m sure it will turn out amazing. I have had my best results cooking at that temp. Stay away from Walmart briskets for sure. Try to find a local butcher or meat shop in your area. If you don’t have one check out Midland Meat Co. they ship all over the US. Their briskets are pricey, but worth it because if the quality! Let me know how it goes. If you have an Instagram or Facebook, find me on there! Same name, Frac Daddy BBQ. I see those messages a lot sooner.
@@FracDaddyBBQ Thanks Appreciate it.
I really want to hang out with you 🥰🤗🤤...and Melissa too!
Thank you for watching that brisket was amazing
You got an overcooked brisket
What I’ve been doing is taking out mine at 196 wrap in a towel and throw it in a cooler for 6-8 hours
Let it finish cooking in there
Comes out perfect every time
203 for me. Fat cap down and double blanket wrap it for at least 2 hours. More than that and you are wasting time because all you want is the cooked muscle to relax. its not going to relax more over more time, then the pull test becomes pull apart too fast test.
Very good video, feel the same way it’s not the secret!
Yes sir if you start off with a good enough brisket you should have no problems
Freakin subbed! What pellets you use for that cook?
I used B&B post oak pellets
The secret to such tender and juicy brisket lies in the 10 hrs resting period .....just one suggestion....next time pull the brisket out a bit earlier around 195-200 degrees then the 10 hrs resting period will be exactly where you wanted to be....great video and a fabulous brisket!
Thank you so much I’ll be doing another video soon trying the beef tallow thanks again for the support
That's the key... The rest... Tallow is over rated... Wrap it in suranwrap wrap it in towels and let it chill in the cooler...
looking great brother. I am sorry I am always running behind on my buddies videos. I have the playlist running this morning, So it makes for a fun way to wake up.. Post Oak, I have historically used Oak and mix in some hickory., Now that we are in Texas, I am using. Oak and they guy was suppose to mix in some pecan, I don't know what wood the other is, its aweful and I am 9(% sure it is not pecan and it is horrible, so I am throwing all the junk that is not oak in another pile just for the back yard fire pit. I won't be buying from again. I need a new wood guy out here hahah. I agree with you, I have read his books etc, he don't use it. He has mastered the craft, and to master any craft, it take time and patients and so many of us, like you mentioned, you can't rush perfection and perfection and mastering a craft don't come quickly, it comes with time and practice. Brother, it looks so so yummy, I am ready to go do a brisket now after watching this. I have some fun ideas to do with the new grill. I appreciate you and I hope you and your lovely bride have a blessed week my friend. Thanks so much for taking the time to make this video and prove the point, I agree, you nailed all the important components. Nicely done sir.
I second that.
dale
Thanks for the video, this is very helpful. For a nearly 24 hour cook, how does it work? Do you start in the afternoon, spritz in the evening until moist and then head to bed and check on it in the morning where you wrap the end in foil?
Reasons why brisket cooks fail:
1. People bought the flat only
2. They panicked when it stalled and turned up the temp and pulled it early
3. The brisket wasn't a good one in the first place.
Absolutely. All are very good and valid points. Thank you for watching
Looked dry to me and overcooked. But good video
Looks can be very deceiving on camera not dry at all
11:41 You said fat side down and the point towards the smoke box, you placed the point the other way. Just saying and clarifying I want to copy your good, not trying to be a smartass by no means. Thanks again for a great video.
Yes put the fat cap down on a pellet smoker cause that is where all the heat is generated from the bottom and the fat cap will protect the meat side
@@FracDaddyBBQ I have a aftermarket shelf that allows me to have More space. Should I use this shelf to keep the brisket futher away from the deflector pan Or Not just curious.
If it had a top rack I would put it on that rack did you get it from pimp my grill
@@FracDaddyBBQ I can't remember. I've had this rt300 recteq for about 5 or 6 yrs. Sorry I couldn't help. My rack is removable you just sit it on top of your rack in the grill love it.
I personally havent overcooked a brisket, but I really dont see how more tenderness could be a problem. I am thoroughly impressed you achieved that kind of bark on a pellet smoker and I'm actually considering one after watching this, great video bud.
Them pellet cookers do a amazing job honestly thank you for watching
It's not a good more tender and it drys out
Franklin cooks Fat up not down
I do fat cap down on my pellet grill just depends if that’s where you heat is coming from
Everything looked great. My only suggestion would be to let the brisket rest on the counter, wrapped for an hour before
you put it in the cooler wrapped in towels. If it goes in right away, the towels will keep the brisket hot for longer which results in continuous cooking. That's probably why the flat got over cooked.
Thank you for the tip. I will try that in the next video. Thank you for watching and taking the time to comment.
Tallow does help a good bit on a choice brisket, on a prime not so much... i use the smoked Wagyu Tallow from wrap on for choice, but during my rest only for Prime, but only because the Wagyu Tallow adds a better buttery feeling in the mouth :) Also, try the Knottywood Almond Pellts in the GMG, you will not be disappointed. Excellent video brother :)
Thank you where do you get them pellets at
I order them online through Home Depot. I have yet to try the Plum because I've been on a beef kick lately lol
Mix the plum and the almond. Outstanding with brisket and Dino ribs.
@@sparks701 might give it a try sometime
I start my camp chef at 170° high smoke then bump up to 225° high smoke
Point to the stack? I thought it was Point to fire? Or is that only for offsets?
Pellet smokers run different that’s why I set it in there the way I did and when I was spraying it was just 50/50 water Apple cider vinegar mix
Hey Brother! i don’t know how I missed this video but Holy Crap that Briskey looked absolutely Perfect! #TeamGMG 🏆
It’s all good brother we need to get together and do a cook soon
Dude 🤩, that looks amazing 🎉🎉🎉
What if I’m
Going to use a 6 pound flat cut brisket
overcooked
Thanks for watching the flat was but the point was game lets see your video on your brisket you seem to be a expert
Sub UP !!!
Thanks man I really hope you enjoy it thanks for watching
Nice video pro.. I’d say it’s better to do 2 briskets to compare, 1 traditional way and 1 with beef tallow!
Tip: if you are resting your brisket overnight, try to pull it at around 199-200’
Franklin is pulling briskets at 190’& resting them overnight in custom made ovens at 170’..
Nice stay tuned for the next brisket video in the work thank you for watching
@@FracDaddyBBQ sure man
I agree with pretty much everything here. But I never do JUST Salt and Pepper on any cook. I gotta have more elements of flavor, and always get the highest praise because of it. Mostly from myself LOL. At minimum, Salt, Pepper, Granulated Garlic, Granulated Onion, and Smoked Paprika.
There is nothing wrong on doing it how you and your family like it keep on smoking
You can definitely tell by not adding beef towel I’ll look at that That bark it’s still intact and not soft that is nice make more videos I have a Green Mountain Grill and I’m new and I am trying everybody’s recipe and I’m gonna try this one I will let you know
Let me know how you like it and if you have any questions let me know
I love the idea of foil around the flat. What I do recommend if you are actually bringing to 205 then before putting in cooler have it cool to 165 before doing that. Other option take it out at 195 and then can put in cooler as it will continue to cook. Thanks
That’s what I been doing ever since I’ve seen Chud do it it’s been a great way
That’s a nice looking brisket for a pellet grill! Great job Jared!
Thank you it was not bad honestly
The secret is Caldo De Res powder mixed with the pepper and salt.
You might be right. I’m not convinced either way just yet, but you certainly make good points.
Thank you very much I’m right there with on it thank you for watching
I'm sorry - I'm going to need to hear this come from Franklin himself before I believe a pellet smoker will ever be able to produce the same results.
Ok head to Austin and wait in line then
Where did you get straight post oak pellets from?
B&B charcoal makes them
@@FracDaddyBBQ Cool, thx!
Very welcome they also have pecan if you like that also
@@FracDaddyBBQ I’m still playing with different brands of pellets. I believe my list is now at 14 lol. But, I just took delivery of a new custom pellet smoker which blows away my Traeger Timberline, so now pellet brand Will truly make a difference in the end product. Matter of fact, I just ordered a bag from a company called Kona…we’ll see how they do. Came across them looking for the B&B pellets. I’ve tried the B&B comp blend, but wasn’t that impressed. Of all the brands I’ve tried, I’m still liking Smokin Brothers pellets more than the others.
I just bought the new prime Green Mountain Grill and did not use any beef tallow and it turned out amazing
That’s amazing I really happy that it turned out amazing keep on smoking
Thankyou for the video. Brisket looked good. But opinions are like assholes, everyone has one. I believe there is absolutely no wrong in BBQ. If salt n pepper works for you then great. If beef tallow works for you that's awesome! You can achieve great BBQ with whatever method you prefer. Good luck with your next cook brother.
Thank you so much i like the way you think thank you so much for watching have a great day
That's a fine looking brisket.
Thank you so much it honestly was amazing
what type of post oaks pellets do you use?
I used B&B pellets they honestly have amazing pellets and that all I use
@@FracDaddyBBQ awesome. Thanks for the reply and I'll pick some up. Did you get from Academy or where? I'm a traditional stick burner smoker but doing first pellet brisket this weekend.
@@cvalen9 yup that’s where I picked them up at
Of course you don’t need tallow on a prime cut. It’s layered with fat. Tallow will help on cheaper cuts such as choice. I have cooked a lot of choice briskets and I have used tallow on some of them. The tallow definitely adds a good bit of moisture and flavor to the meat. If you can afford prime that’s good. Most people don’t spend that much on a backyard cook. If I was in competition I would use prime. The everyday Joe don’t buy prime. I encourage the tallow for my choice briskets. Absolute game changer.
In all honesty prime is all I cook for my brisket I’ve done choice and I’m just honestly not happy with it thank you for watching
Great video! Personally, I thought Mueller's was a bit better than Franklin's for my taste.
That’s one place I’ve not been but I’ll be going very soon
Beautiful work of art. My mouth was watering just watching this video. Hats off to the chef
Thank you so much I was a very fun cook thank you for watching
i am not the one who made the bold statement
Great video! I'll definitely be applying your methods. I'm lucky enough to be in Austin, TX, so I've had Franklin's brisket. It's amazing, and Aaron is a great guy.
Thank you for not squeezing the juice of the fat end!
So very welcome I honestly don’t know why people do that
Now do a comparison brisket using beef tallow and report back.
I'll be interested to hear your thoughts between the two after you've done it both ways.
That’s a great call I just might do that
Young man is right on the money.
Nice brisket but a lot about this is not accurate, he does use tallow and also uses a binder
No. He doesn't.
Thank you for watching. Part of the fun is experimenting. I think that Aaron does not really share all of this tips and tricks. But it is fun to try to figure it out.
@@kenethsoberano just to clarify, his briskets do get tallowed. And they get tallowed 3 separate times.
Great looking brisket buddy!!!
Thanks mike hope your doing good and thank you for watching
Good video, thanks. My biggest problem cooking brisket is having it ready to eat at dinner time. I smoke on a MAK pellet smoker, which is awesome, but in order to eat at 7PM or so, I need to let it cook overnight? I don’t think I’d sleep well, too nervous about a flame out. I have tried cooking at much higher temps, starting early in the morning of the day I want to eat, but with limited success. Any suggestions? What do you do?
I would start off at 225 for the whole cook a good rule of thumb is that just cause it says it’s 225 it’s not always that temp cook it the night before I always start mine at 2am 3am then i let it cool down to 170 turn the oven on to 170 and let it rest a hour before dinner I hope this helps you out
Thanks!
Great video bud
Quality in = quality out. You know it Jared. That brisket looked yummy.
That’s so very true that’s where it all starts
Awesome video. I believe Aaron Franklin does fat side up and point part of brisket towards where that heat is coming from.
Thank you very much what I’m showing people is how to on the pellet smoker a lot has to do where that heat Source is coming from also
@@FracDaddyBBQ 10-4 thanks buddy keep up the good work!
What brand of pellets did you use?
I used B&B post oak
beef tallow is about using cheap leaner briskets
That’s so true if you use a good Quality brisket to start with you it will be killer
Nice video.
Own a big off-set smoker. My son cooked a brisket on a Green Mountain and dared me to tell it wasn't as good as my off-set. They were dam close. I just bought a pellet grill. So much less hassle, especially in July in Texas. Very Nice Jared! Very Nice!
I have a gator pit 24x48 offset smoker and yes I will say that a pellet smoker does a very good job on a brisket thank you for watching and the support
I need that color on my brisket
Just follow these steps and you can get the same results
He’s smokin more than brisket 🤘🏻
That’s for damn sure honestly
That looks excellent man 😎
Thank you so much it honestly was amazing
"Post oak Malone" 😂
Thanks I could not help myself
Its not the pit, its the pit person.
That is so true. Thank you for watching!
Hey Jared, Nice cook 👌 question: Did you test your controller for temperature accuracy? How did you know what the grate temp was? It might not have been 225° I don't trust anyone's controller I always use a remote thermometer and double check it with a instant read thermometer.
One thing you have to keep in mind is that your fire pot is right under heat deflector but my gmg may be off by 10 or less
Great video Jared I’m going to give this a try, I use a Traeger pellet grill because of the ease of it but I normally wrap after 7 hours or 165 then up my temp to 275 to finish off. I got time this weekend so I’m going to try the 225 all the way to the end. Thanks again
Sounds good one thing to remember the pellet grills run a bit hotter so that why I like 225 from start to finish let me how it turns out
Now that was a man-sized bite! Looked great Jared!
Thank you so much it was my favorite bite thanks for watching
Very cool video... Love that you're trying out your own theories... I'm a pellet owner also and just recently tried smoked tallow that I rendered from the trimmings of the brisket and smoked along with it... Mine was a choice Cut though and needed the extra love of tallow on the wrap though. Keep the vids coming 😉
Thank you so much for the kind words keep up the great work and if you got a question hit me up
Definitely gonna try this. Lookin forward to the oysters!
Thanks for watching I’ll be working on that very soon
@@FracDaddyBBQ we got hooked up. central market usually doesn't let ppl try the oysters.
That was my very first time on getting a sample from the seafood market
Looks delicious and amazing,
Your very gifted!
Thank you very much
I have a question? If I didn’t go to 209 is this why not tender as last year brisket which I did go to 209?
That’s a good question sometimes the internal temp is just something to go off you really want to probe it all over to make sure it tender all over
What grade of brisket did you use select choice or prime
Excellent looking brisket!!
Thank you so much
Just got sold on a pellet grill, headed to the Home Depot to get the one with the WiFi built in. Cant wait to do a brisket. Where did you say the meat was shipped from or what the cut of the meat 🥩
That’s awesome man I would start with a prime grade brisket if you can and start there if not let me know I know a really great meat company in midland tx that will ship
@@FracDaddyBBQ who is the meat company in midland? I’m in Fort Worth and bored of buying Costco briskets
@@taylorbaker5690 check out www.midlandmeatco.com they have some of the best beef you can find them on Instagram also
@@FracDaddyBBQ thanks brother. Appreciate it and happy grilling.
@@ZarirMerwanji awesome brother hope you enjoy it let me know what you cook first
Great Job on this video Jared.
Thanks Johnny it was real fun cook thanks for the support
Why would a 16 pound brisket be done in 9 hors instead of 16 on a pellet smoker at 250?
Well for one your cooking at a hotter temp and just cause it says 250 don’t always mean that’s what it is a grate level
@@FracDaddyBBQ what temp would you suggest for a good one at grate lvl
I cook mine at 225 but depending on your smoker you can go as low as 180 200 and see how that works out
@@FracDaddyBBQ I have a pit boss pro 1100 combo
Maybe get you a ink bird thermometer with that you can Monitor pit temps with that
I think some of the reason he adds the tallow is to maybe help on the tenderness also on that flat I mean his lean would bend over his finger and hang there wouldn’t it, not stand out straight it wasn’t to only just add to the standing juice you have in the butcher paper if you know what I mean?But I myself still haven’t Conquered a brisket cook yet so not saying I know one way or the other thanks for the video I enjoyed
You have a very good point. I know that I have not conquered briskets as well. Thank you for watching
Looks fabulous!Your the Best!
Thank you so much glad you enjoyed it
I cut my finger trimming off the fat cap. I’m ok but was very painful for a couple days! Your brisket help was fabulous! Both flat and the point was moist and great taste! Thank you!
O I know how that feel I’m glad your finger is ok I’m so glad it helped you out have a great week and hope the finger gets better
Looks good👍
Thank you very much
Great job Jared
Thank you so much
Great cook!
GFY thanks brother
The tallow is good for lower-grade briskets. You don't need it for prime brisket because it has more marbling than a choice or select brisket
I agree. Why add more fat to a cut of meat that already has good fat content. Thank you for watching.
Nice job my guy
I appreciate the support. Thank you so much for your comment
Great video
Thank you for watching!
Great video!
Thank you for watching!
How long did you keep the brisket in the cooler and what temp did it drop to?
Rest brisket until about 145 degrees. How long depends on how big the brisket is. And be careful with the cooler, some won't hold high temps and will crack
@@grantday2673 what size was the one in the video and that yeti maintained a safe temp till the next day?
I kept it in the cooler for about 7 hours max. When I probed the brisket after the 7 hours it was at 151 which is still safe to eat. If you do not have a Yeti or something similar I would not leave that long since it could drop to an unsafe temp. Thank you for your comment!