Great job! I've also smoked the Select and have had great results as well. My smoke temperature is at 225 so naturally my cook time is longer than Joe's, but my internal temp. is the same. I wrap it at the stall (internal -165 degrees), then once it hits the 203ish mark. I take it off and I actually put a towel on the bottom of my cooler, place the still wrapped brisket into it ant then I place two more towels on top of it then close the lid. I time it to where the meat rests for about 2 - 3 hours before we eat. The meat is still good and warm and my family and friends love it.
You knocked this out of the ballpark, Joe! Never heard of the beef tallow injection method until today with your video. Yes when I was learning and testing I smoked many a select briskets and I learned with experience you could make them just as tender and tasty as choice.All about the fire, the heat and the wood along with the injection marinade. Your brisket was beautiful. You go ahead and talk with your mouth full! That point looks so moist and juicy and flavorful....no need to make burnt ends with that!
Dude that was awesome!!! I am very impressed how that tallow juiced that select up like Barry Bonds!!!! I got some of that same wagyu tallow so I am definitely giving this a try!!!
sir, I have been following you for about a year when I got my first smoker. I have learned so much from you. at my job we sometimes do small cooking challenges. Man, my cooks are producing BBQ at the level of these guys who have been doing this for many years. Not to mention my family and neighbors enjoy it too. Thank you for putting out these tutorials!!!!!!
Growing up making several trips to see family in Hutchinson Kansas we always stopped at Yoder to eat at the Carriage House and buy their meats and canned goods at the Yoder meat market. Some of the best German and all around food I've ever had is from Yoder, KS.
Joe I’ve watched gobs of brisket videos and that was one of the best. Not just on the injection but the whole cook from prep to plate. Nice work my friend. I’m doing the wagyu injection on my next brisket. Can’t wait ! Scott
Outstanding video, I really appreciate the way you put your content together. Go head Texas Boy.. Good Job. Where can you find beef tallow???? Thanks Wade Out
WOW, if you can make a 'select' brisket that turns out moist, tender and flavorful, you are THE GRILL MASTER. I'm going to try this method on the next brisket I smoke.
thanks a lot for doing this video! i tried it saturday, i had a 9lb choice brisket that i thought didn't look too bad but when i trimmed it there was almost no fat in the flat, i mean almost ZERO marbling! i was kinda freaking out and wondering if even injecting the beef tallow could save this thing. well i injected the tallow and 4 hours into the cook i mopped it with tallow, then finally i did my aluminum foil/ butcher paper hybrid wrap with the butcher paper soaked in tallow. it ended up being the juiciest most tender brisket I've ever cooked, from the worst brisket I've ever seen! it was a big hit my friends and family loved it. still not perfect but im still practicing, one day ill make brisket as good as you 👍
Technique works even better if you start with a halfway decent brisket. Anything lower than prime, I inject with wagyu. I also throw some of the tallow into a pan and throw that on the smoker with the brisket for the first part of the cook - since the brisket is on my raised shelf I put the pan under it. The wagyu tallow and drippings mix up and get a lovely smokey flavor. Pour THAT on the brisket before you wrap. BEEEYOOOTEEFUL.
Alright Joe, you have convinced me. I think tallow might be able to make anything better. I am going to have to try it and give you credit in my video! Great cook brother!
Joe I think Aaron Franklin most definitely uses tallow!!! The brisket looked delicious…..I just got my tallow today can’t wait to try!!!! Not sure I’m even going to use it as a binder????
Dang Bro… I’ve been resisting this tallow craze all this time, and now ya got me thinking I’m falling behind! Your brisket looks delicious. Question: Do you think the Wagyu made the difference, or just tallow in general. What if you rendered the trimmings for tallow from the same brisket you’re planning to cook tomorrow? I enjoyed this video very much Joe!
I've done both - the wagyu tallow definitely works better. For one thing, it melts down to liquid almost instantly. The other thing I HIGHLY recommend doing: throw some of the wagyu tallow into a pan in the smoker - that'll pick up a nice smokey flavor - pour it over the brisket when you wrap. MAGIC.
Hay Joe! You know, when I heard of Beef Tallow for wrapping briskets, I was not that impressed, and thought it was extravagant and unnecessary. However, injecting it in a cut of meat with little marbling makes much more sense. This was a winner episode, Joe, and when you said you can't believe you are grading the select brisket a 10 out of 10, I couldn't stop laughing. Simply smart thinking, Joe, smart thinking!
That looks like the choice (AAA) briskets up here is Canuckistan. I stopped looking at the grade and pick briskets by looking for marbling. Excellent experiment Joe. In the 1970's it was streaking, in 2021 it is beef talo. "If it feels good do it!" - 1970's motto. =^)
Perfect timing for me seeing this video. I just ordered waygu tallow yesterday. After watching, I hit the Subscribe button. How many lbs was the brisket?
Thanks for watching Richard. I feel every household needs to have one. I live my Yoder YS640 pellet smoker. Everything I smoke on my pellet smoker comes out great. 👍
@@SmokinJoesPitBBQ I agree, I'm 47 and always charcoal, got a pellet grill/smoker last year and love it. I make everything on it I can make on the oven and it tastes better. Recently I've been making jerky for the first time and all 3 batches turned out good. Thanks for the reply and enjoy going back through your past videos. ✌🏼
The paper wasn’t drenched because of your added tallow. It was drenched because you wrapped it too early before letting the brisket sweat through the stall. That soupiness is all the moisture that left the meat. Instead try wrapping at 175-190
Joe i just used wagyu beef tallow on a walmart brisket it turned out better than a a more expensive brisket prime or choice. next time i inject tallow in a brisket i'm going to add a granulated beef broth to the tallow to get more beef flavor.
Another great video, but do have a question, have you ever have a brisket stall at a temp between 150 and 155 or 160, if you have, what is your method, do you wrap or keep smoking, thanks in advance.
Great video, Joe... Tuna was going to to jokingly ask if it was Wagyu Tallow (since everyone is talking about it), and sure enough..... lol! Tuna is curious what the price of the tallow is? Tuna has his own local Wa-Gyu farm so Tuna is lucky to be able to get it direct from the source, but I'm curious what this costs. Their WAgyu is 100% Grassfed, and the suet is $9 a lb. Tuna hasn't purchased any yet, but has collected the fat from brisket drippings to get tallow :) ! Tuna is surprised more BBQers don't do that! Tuna usually lets the fat heat up a bit with the brisket, and then after a few hours Tuna will cut the fat off and then let it render on it's own. Tuna doesn't cut off any fat from the brisket before cooking, but Tuna is still experimenting to see what's best. Tuna notices leaving fat on allows the meat to stay moist, and then the fat can be taken off whenever. Some fat might drip, so you can keep a pan under the brisket as well to catch any drippings to save for later.
Hey joe, why don't you get in touch with me and see if we can open an all you can eat buffet style barbecue house here in Reno. I think Monday through Thursday it could be there could be a bunch of barbecued chicken and some hot links on the buffet along with some pork spare ribs and pulled pork. Then on Friday Saturday and sunday, just say a brisket and maybe some of those beef ribs to the mix. Also you'd have to figure out what cut of beef would work well for pulled beef. Set up a steam table and put your hamburger buns in here so people could just make pulled pork or pulled beef sandwiches whenever they wanted to. You could also make a about six different types of barbecue sauce. I already have the recipes for the barbecue sauce. What do you think about that idea? Please think about it or maybe smoke about it. 🇺🇸😎
So I went ahead and bought the wagyu beef tallow. Gonna give it a go on a choice brisket Sunday. Will post up my end results on what difference the tallow makes
@@Viltgance1 oops, forgot to post. It came out very good. The flat was quite a bit more moist and tender. On my next one I ended up smoking the tallow itself for about 4 hours. Injected it, and used what ran out of the meat as binder. That was the best one yet.
I just happened to render down some tallow from the trimmings of my last packer brisket, made about 5- cups. The woman was wondering what we were going to do with it so I forwarded the link to this. hah!
You have solved the mystery as to why my briskets haven't been up to snuff. I never realized there were different grades. I will be injecting from here on in. Thank you, Thank you, Thank you
There is a lot of confusion when it comes to food grading, and one issue is that "fat" content of the meat, is rated highly . With Beef, the issue is that in order to get fatter cows, the cattle are fed grain which is not good for them, as they cannot digest the processed grains which causes them to get sick, thus all the anti-biotics and meds in the feed needed to keep the cow alive, as well as the hormones given to these animals in order to make them grow larger. For example, a prime grade brisket could be 20lbs, while I have a local 100% Grass-fed Wagyu farm that sells 6-7lb briskets. I had asked my farmer if he would sell whole briskets, because I thought it was just the flat at 6-7lbs, and he told me that is the whole brisket, and that grass-fed briskets don't get that big, which makes sense because they are leaner due to not being fattened up by grains, and it also makes sense because they used to sell 3lb or so briskets before, so I assume that was just the flat originally. My local farm's meat is top quality, but it most likley wouldn't be rated highly on a grading scale, because there is minimal fat content.
Question…..I most always inject brisket with flavor enhancing liquids….I rendered down fat from an HEB Wagyu brisket trim i did for a comp a while back….(I rendered it in a crock pot) My question is, what’s your opinion on mixing my original injection with the tallow? It will be going in to a prime grade cut……thanks! Great videos……
Excellent experiment! Maybe we can start saving a few bucks when buying briskets lol. Have you ever noticed a difference between rubbing the night before versus right before the cook? Thanks!
Great video Joe. My preferred grade of brisket has always been USDA Choice but since the pandemic it is generally rarely available in my area for whatever reason. I do not think that USDA Prime is worth the extra cost so I am left with USDA Select. I have had good success with them but you have to be very diligent that it does not dry out. I'm going to try your injection method this weekend. Thanks for posting this!
You can melt it in microwave. After it cooled down I poured it into a plastic squirt bottle. When it solidifies I just put the bottle in a pot of water on stove on low heat til it melts. I highly recommend smoking the tallow for a few hours, it really kicks the flavor up a notch.
Brisket looks great Joe! Additionally, I love how clean you keep your smoker:)
I now put beef tallow on my cornflakes.
I self inject tallow
@@bqthird lmao
😆
🤣🤣🤣
I cook lard with talow now
Great job! I've also smoked the Select and have had great results as well. My smoke temperature is at 225 so naturally my cook time is longer than Joe's, but my internal temp. is the same. I wrap it at the stall (internal -165 degrees), then once it hits the 203ish mark. I take it off and I actually put a towel on the bottom of my cooler, place the still wrapped brisket into it ant then I place two more towels on top of it then close the lid. I time it to where the meat rests for about 2 - 3 hours before we eat. The meat is still good and warm and my family and friends love it.
Perfect timing brother Joe! I was looking for a select to make Sunday! (practice) This video was right on time!
I cant wait to do this at home your way. I love this channel. I have learned so much already. Thanks.
You knocked this out of the ballpark, Joe! Never heard of the beef tallow injection method until today with your video. Yes when I was learning and testing I smoked many a select briskets and I learned with experience you could make them just as tender and tasty as choice.All about the fire, the heat and the wood along with the injection marinade. Your brisket was beautiful. You go ahead and talk with your mouth full! That point looks so moist and juicy and flavorful....no need to make burnt ends with that!
Yes sir. This was a really tasty brisket.👍
@@SmokinJoesPitBBQ Can you provide the link to your sprits bottle you use for your 50/50 mixture of apple cider vinegar and water?
@@1230mkelly www.qcsupply.com/140113-compression-sprayer-1-1-2-liter.html?Google|Shopping|NB|All_Products|ALL|ALL|ALL|FM&gclid=EAIaIQobChMIrO3bi6zP8wIV6WxvBB2qGwUSEAQYASABEgJMcfD_BwE
I use just regular tallow from previous brisket trims on select and they come out fine! Nice video Joe and thanks again for sharing!
Dude that was awesome!!! I am very impressed how that tallow juiced that select up like Barry Bonds!!!! I got some of that same wagyu tallow so I am definitely giving this a try!!!
Thanks Ricer! 🤣
Looks the bomb. I’d love to see you firing up the pit too and adding the wood etc. All part of the theatre!
Will do Brew!👍
sir, I have been following you for about a year when I got my first smoker. I have learned so much from you. at my job we sometimes do small cooking challenges. Man, my cooks are producing BBQ at the level of these guys who have been doing this for many years. Not to mention my family and neighbors enjoy it too. Thank you for putting out these tutorials!!!!!!
Growing up making several trips to see family in Hutchinson Kansas we always stopped at Yoder to eat at the Carriage House and buy their meats and canned goods at the Yoder meat market. Some of the best German and all around food I've ever had is from Yoder, KS.
Fantastic video. The information was easy to understand and your video editing/composition was also excellent. Thank you for the video.
Thank you so much for the kind words and for watching Jim.🤘
Great video joe. I ordered my wagyu beef tallow yesterday off Amazon.
Joe I’ve watched gobs of brisket videos and that was one of the best. Not just on the injection but the whole cook from prep to plate. Nice work my friend. I’m doing the wagyu injection on my next brisket. Can’t wait !
Scott
PS: I just ordered the Wagyu tallow. ThxFor the 15% discount!
You're welcome Scott. Thanks for watching buddy.👍
Joe, you da man!! I'm now a follower and am gonna try your recipes!! Thankbyou!!
Thank you so much Rich👍
Definitely gonna have to give this a try
Great video!! My tallow arrived today and can't wait to try it out!!
I use that same tallow for steaks using cast iron. Amazing flavor. Been using on brisket for a while, love it.
Nice Brian. It's so versatile.👍
Outstanding video, I really appreciate the way you put your content together. Go head Texas Boy.. Good Job. Where can you find beef tallow???? Thanks Wade Out
WOW, if you can make a 'select' brisket that turns out moist, tender and flavorful, you are THE GRILL MASTER. I'm going to try this method on the next brisket I smoke.
Nice! Thanks for your video. Very helpful for me.
Thank you PD. 🤘
Thanks for this video buddy. I am going to try and make my own spin off of it
Thank you for the beef tallow idea!!!!!! Brisket looks great.
Great job Joe!!! Glad you posted this video. The will be trying a brisket this way.
Good Job! Joe thank you for that and very good details
Great test Joe , i will have to try your method , keep making your videos they are great
Saw the preview on LIVE the other day and this got me wanting to try it! Great channel. Keep it up!
Great video. I have a choice brisket and was going to inject with tallow- will also try the binder method with it as well
Heck yeah Louis! 🤘
Great work, Joe. I wish I could have some of that brisket. And that smoker, and you standing beside me…
Thanks buddy!🤘
thanks a lot for doing this video! i tried it saturday, i had a 9lb choice brisket that i thought didn't look too bad but when i trimmed it there was almost no fat in the flat, i mean almost ZERO marbling! i was kinda freaking out and wondering if even injecting the beef tallow could save this thing. well i injected the tallow and 4 hours into the cook i mopped it with tallow, then finally i did my aluminum foil/ butcher paper hybrid wrap with the butcher paper soaked in tallow. it ended up being the juiciest most tender brisket I've ever cooked, from the worst brisket I've ever seen! it was a big hit my friends and family loved it. still not perfect but im still practicing, one day ill make brisket as good as you 👍
Very cool bro! Glad you were able to save it. You'll get better the more you smoke briskets. I appreciate you watching.👍
Always learn something new from your videos, Bro!! Appreciate you...
I’ve been wanting to try this method. Awesome video
Super interesting Joe!! You may have just sold me on trying this out as well!! Great video sir!!
Great vid as always
Really enjoyed the video Joe. Been seeing this tallow deal more and more. I'm going to try it! Thank you for the video!
You have inspired me. I'm wanting to cook a brisket now.
Nice! Give it a try. 👍
You know it's a clean fire when you're not blasted by smoke when the doors are opened
Great lookin brisket !!
Smoked PERFECTLY!!! Great Job!!! My experience was putting too tallow on at wrap stage which caused me some mush on the bark.
I can see that happening. 👍
I had the same number idea but with the beef shoulder. Good looking cook
This just goes to show you, its not the cut of meat, but the pit master who makes the meal!
Wow!! That’s crazy!!! Great job Joe. Gonna do this tomorrow lol.
This is nice! And thanks for the discount on the tallow!
And I was just about to experiment doing the same thing. Glad you got great results.
Wow Joe I see your not playing around. That brisket looks incredible. New sub and looking forward to some delicious recipes
Man im more impressed on how clean that smoker and grates are. Do u pressure wash?
Damn Brother Joe, juice for days!! Mighty fine looking brisket, that tallow ain't no joke👍thanks for sharing! Have a great one, you all stay safe!👍👊🍻🤘
Yo brother Craig! It really works buddy. I appreciate you watching. Have a great week!🤘
Technique works even better if you start with a halfway decent brisket. Anything lower than prime, I inject with wagyu.
I also throw some of the tallow into a pan and throw that on the smoker with the brisket for the first part of the cook - since the brisket is on my raised shelf I put the pan under it. The wagyu tallow and drippings mix up and get a lovely smokey flavor. Pour THAT on the brisket before you wrap. BEEEYOOOTEEFUL.
Great video! I grilled up some beef tallow ribeyes over post oak a few weeks ago and I’ll never make them any other way.
Beautiful Brisket… great work
Ur a grill master bro, excellent 👌, looks so juicy!
Great looking brisket sir good job.
Thank you William. 🤘
Alright Joe, you have convinced me. I think tallow might be able to make anything better. I am going to have to try it and give you credit in my video! Great cook brother!
Joe where can i find that rub you made? Great job on the video and brisket looked fantastic.
Joe I think Aaron Franklin most definitely uses tallow!!! The brisket looked delicious…..I just got my tallow today can’t wait to try!!!! Not sure I’m even going to use it as a binder????
Omg brutha, you did it again, it looks DELICIOUS, BIG DAWG.
Thanks Domanic! 👍
Just found your channel and I definitely subbed great looking brisket for a select. Would the tallow add any extra salt.
No salt at all. At least that I can taste. 👍
Dang Bro… I’ve been resisting this tallow craze all this time, and now ya got me thinking I’m falling behind! Your brisket looks delicious. Question: Do you think the Wagyu made the difference, or just tallow in general. What if you rendered the trimmings for tallow from the same brisket you’re planning to cook tomorrow? I enjoyed this video very much Joe!
After killing 5 briskets I used the tallow and got pit master results. Resistance is futile!!
I've done both - the wagyu tallow definitely works better. For one thing, it melts down to liquid almost instantly. The other thing I HIGHLY recommend doing: throw some of the wagyu tallow into a pan in the smoker - that'll pick up a nice smokey flavor - pour it over the brisket when you wrap. MAGIC.
Select looks Great 👍 have to try it 😀
always good to watch thank you
Great video bro... going to try it out! After you inject the brisket how long do you wait to season it? Does it sit in the fridge for a little bit?
Looks pretty good!!
Thank you!🤘
Hay Joe! You know, when I heard of Beef Tallow for wrapping briskets, I was not that impressed, and thought it was extravagant and unnecessary.
However, injecting it in a cut of meat with little marbling makes much more sense. This was a winner episode, Joe, and when you said you can't believe
you are grading the select brisket a 10 out of 10, I couldn't stop laughing. Simply smart thinking, Joe, smart thinking!
Just bought the tallow. Thanks for the discount.
Hey Joe you give me the confidence to try smoking my first ever brisket. 👍🏻
Nice man! You got this!👍
Killer video!!!!!🔥🔥 great job joe!!!
That looks like the choice (AAA) briskets up here is Canuckistan. I stopped looking at the grade and pick briskets by looking for marbling. Excellent experiment Joe. In the 1970's it was streaking, in 2021 it is beef talo.
"If it feels good do it!" - 1970's motto. =^)
funny how young people have never heard of this. us old timers been doing this for over 45 years. great video joe.
Definitely came out good! 🤘
Perfect timing for me seeing this video. I just ordered waygu tallow yesterday. After watching, I hit the Subscribe button. How many lbs was the brisket?
This one was 17 pounds. 🤘
Joe, what are your thoughts on Pellet grill/smokers? New to your channel but love your grilling style.
Thanks for watching Richard. I feel every household needs to have one. I live my Yoder YS640 pellet smoker. Everything I smoke on my pellet smoker comes out great. 👍
@@SmokinJoesPitBBQ I agree, I'm 47 and always charcoal, got a pellet grill/smoker last year and love it. I make everything on it I can make on the oven and it tastes better. Recently I've been making jerky for the first time and all 3 batches turned out good. Thanks for the reply and enjoy going back through your past videos. ✌🏼
The paper wasn’t drenched because of your added tallow. It was drenched because you wrapped it too early before letting the brisket sweat through the stall. That soupiness is all the moisture that left the meat. Instead try wrapping at 175-190
Excellent. Wondering how it will work with choice flat I have in freezer.
It will work just as good. 👍
Joe i just used wagyu beef tallow on a walmart brisket it turned out better than a a more expensive brisket prime or choice. next time i inject tallow in a brisket i'm going to add a granulated beef broth to the tallow to get more beef flavor.
I bet that would be perfect Gary!🤘
I highly recommend smoking the tallow for a few hours. It really kicked the flavor to another level
Great video. I ordered the Wagyu Beef Tallow and can’t wait to try it on a Brisket. Please. Please post your SPG recipe.
SPG MIX RATIO
3 CUPS COURSE BLACK PEPPER
1 1/3 CUPS KOSHER SALT
1/3 CUP GRANULATED GARLIC
1/3 CUP PAPRIKA
This was one of the best briskets we had. Good video. 👍
Hi Joe. Love your channel. I would think the tallow would just run out the injection holes once the brisket starts to warm up.
Some does. Thanks for watching 👍
Will you teach us the ways of Lengua tacos please? My addiction is costing me a fortune at the restaurant! Lol. Thanks Joe
Hello Marty. I can absolutely do that buddy. 👍
get this man to 100k subs everyone! He deserves it!
another one..great cook brother
Should I inject my short rib plate with wagyu tallow this weekend. I planned on lining my wrap with it.
Great video again joe I'm taking full advantage of the 15% off the wagyu beef tallow and making my own brisket. Thanks again 😁
Did this with tallow rendered off the brisket trimmings. Does the job just fine.
Thanks for sharing, doing this soon 👍
Thank you for watching Scott!
Another great video, but do have a question, have you ever have a brisket stall at a temp between 150 and 155 or 160, if you have, what is your method, do you wrap or keep smoking, thanks in advance.
Great video, Joe... Tuna was going to to jokingly ask if it was Wagyu Tallow (since everyone is talking about it), and sure enough..... lol!
Tuna is curious what the price of the tallow is? Tuna has his own local Wa-Gyu farm so Tuna is lucky to be able to get it direct from the source, but I'm curious what this costs. Their WAgyu is 100% Grassfed, and the suet is $9 a lb. Tuna hasn't purchased any yet, but has collected the fat from brisket drippings to get tallow :) ! Tuna is surprised more BBQers don't do that! Tuna usually lets the fat heat up a bit with the brisket, and then after a few hours Tuna will cut the fat off and then let it render on it's own. Tuna doesn't cut off any fat from the brisket before cooking, but Tuna is still experimenting to see what's best. Tuna notices leaving fat on allows the meat to stay moist, and then the fat can be taken off whenever. Some fat might drip, so you can keep a pan under the brisket as well to catch any drippings to save for later.
Great vid , but question how large was brisket and where did you purchase ? Where do you buy tallow if you didn’t make yourself?
I just smoked a brisket last weekend. Now I wanna do another one this weekend and try this 😂
I have a question for you Joe, what kind of smoker would you recommend, a Traeger or a Yoder?
Yoder by a long shot. Better built and made in America 🇺🇸 👌
Hey joe, why don't you get in touch with me and see if we can open an all you can eat buffet style barbecue house here in Reno. I think Monday through Thursday it could be there could be a bunch of barbecued chicken and some hot links on the buffet along with some pork spare ribs and pulled pork. Then on Friday Saturday and sunday, just say a brisket and maybe some of those beef ribs to the mix. Also you'd have to figure out what cut of beef would work well for pulled beef. Set up a steam table and put your hamburger buns in here so people could just make pulled pork or pulled beef sandwiches whenever they wanted to. You could also make a about six different types of barbecue sauce. I already have the recipes for the barbecue sauce. What do you think about that idea? Please think about it or maybe smoke about it. 🇺🇸😎
So I went ahead and bought the wagyu beef tallow. Gonna give it a go on a choice brisket Sunday. Will post up my end results on what difference the tallow makes
How did it go?
@@Viltgance1 oops, forgot to post. It came out very good. The flat was quite a bit more moist and tender. On my next one I ended up smoking the tallow itself for about 4 hours. Injected it, and used what ran out of the meat as binder. That was the best one yet.
Very nice man!🤘
I just happened to render down some tallow from the trimmings of my last packer brisket, made about 5- cups. The woman was wondering what we were going to do with it so I forwarded the link to this. hah!
Nice move!🤘😁
You have solved the mystery as to why my briskets haven't been up to snuff. I never realized there were different grades. I will be injecting from here on in. Thank you, Thank you, Thank you
There is a lot of confusion when it comes to food grading, and one issue is that "fat" content of the meat, is rated highly . With Beef, the issue is that in order to get fatter cows, the cattle are fed grain which is not good for them, as they cannot digest the processed grains which causes them to get sick, thus all the anti-biotics and meds in the feed needed to keep the cow alive, as well as the hormones given to these animals in order to make them grow larger.
For example, a prime grade brisket could be 20lbs, while I have a local 100% Grass-fed Wagyu farm that sells 6-7lb briskets. I had asked my farmer if he would sell whole briskets, because I thought it was just the flat at 6-7lbs, and he told me that is the whole brisket, and that grass-fed briskets don't get that big, which makes sense because they are leaner due to not being fattened up by grains, and it also makes sense because they used to sell 3lb or so briskets before, so I assume that was just the flat originally. My local farm's meat is top quality, but it most likley wouldn't be rated highly on a grading scale, because there is minimal fat content.
Same! My briskets have been tough (even after wrapping) because of non marbled meat.
Damn Good job 👏!
Question…..I most always inject brisket with flavor enhancing liquids….I rendered down fat from an HEB Wagyu brisket trim i did for a comp a while back….(I rendered it in a crock pot)
My question is, what’s your opinion on mixing my original injection with the tallow? It will be going in to a prime grade cut……thanks! Great videos……
I've got a prime brisket and I've been thinking about using wagyu tallow and a brisket injection mix. I bet it will be amazing.
Excellent experiment! Maybe we can start saving a few bucks when buying briskets lol. Have you ever noticed a difference between rubbing the night before versus right before the cook? Thanks!
Great video Joe. My preferred grade of brisket has always been USDA Choice but since the pandemic it is generally rarely available in my area for whatever reason. I do not think that USDA Prime is worth the extra cost so I am left with USDA Select. I have had good success with them but you have to be very diligent that it does not dry out. I'm going to try your injection method this weekend. Thanks for posting this!
How was it?
Excellent
Thanks Shane. 👍
I've been using tallow on select briskets, but I've never injected. I think I'll try this on my next brisket.
Great job Joe. you make it look so easy. How do you melt the tallow down, in a microwave or a pot?
You can melt it in microwave. After it cooled down I poured it into a plastic squirt bottle. When it solidifies I just put the bottle in a pot of water on stove on low heat til it melts. I highly recommend smoking the tallow for a few hours, it really kicks the flavor up a notch.