Aaron Franklin's Brisket Secret | Pt. 9 of 11 Tallow Texas Boat Crutch | Harry Soo

#HarrySoo #SlapYoDaddyBBQ #BBQBrisket
Viewer requests from those who want Harry to see if Jeremy Yoder from Mad Scientist BBQ cracked the Franklin brisket secret by using beef tallow during the wrap phase. I spoke to Jeremy on my multi-episode experiment series to see if beef tallow is a factor for upping your brisket game!
Pt. 1 - Tallow Wrap (this episode) - • Aaron Franklin's Brisk...
Pt. 2 - Tallow Wrap V Tallow Mop - • Aaron Franklin's Brisk...
Pt. 3 - Tallow Wrap V Tallow Wrap + Mop - • Aaron Franklin's Brisk...
Pt. 4 - Tallow Wrap + Mop V SYD Comp - • Aaron Franklin's Brisk...
Pt. 5 - Tallow Wrap V Tallow Confit - • Aaron Franklin's Brisk...
Pt. 6 - Tallow Wrap Walmart Brisket - • Aaron Franklin's Brisk...
Pt. 7 - Tallow Wrap v Injection 34-101-160-203 • Aaron Franklin's Brisk...
Pt. 8 - Tallow Injection (Wagyu, Beef, Lard, Ghee) - • Aaron Franklin's Brisk...
Pt. 9 - Tallow Wrap Texas Boat Crutch - • Aaron Franklin's Brisk...
Pt. 10 - Tallow Wrap Wagyu v. Tallow v. Ghee v. Lard
Pt. 11 - Tallow Wrap v. Caul Fat Wrap
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Hi! I'm Harry Soo, a Grand Champion pitmaster from in Diamond Bar, near Los Angeles. Welcome to my vlogs, BBQ product reviews, travel & lifestyle videos, BBQ contests, classes, as well as interviews and stories.
On weekdays, I'm an IT nerd living a Dilbertesque existence in a fabric covered cubicle in downtown LA. I'm the head tour guide for a team of IT project managers who build datacenters, networks, servers, and infrastructure that helps bring tap water to 300 cities and 20 million residents in SoCal.
On weekends, I come alive as a pitmaster, competitor, and BBQ instructor. You've seen me on BBQ Pitmasters, Food Network, Chopped Grill Masters, Smoked, Cutthroat Kitchen, and local TV in California. My shtick is I've used a humble 18-inch Weber Smokey Mountain smoker to win 100+ first places and 1st place USA in the Kansas City BBQ Society (KCBS) awards including best chicken, brisket, and sirloin; and I've won over 30 Grand Championships. I've personally taught 250+ classes and trained 4,000+ pitmasters in small hands-on dozen student classes in the US, Sydney, Perth, London, Kuala Lumpur, Ireland, Germany, Mexico, Canada, and Hawaii.
I get many questions weekly about how to grill and barbecue. Since I started cooking professionally in 2008, I've answered thousands via email, so I decided to post my answers via video to reach a wider audience. I'll do my best to post a video on my channel periodically. I upload vlogs, BBQ product reviews, travel & lifestyle videos, BBQ contests, classes, as well as interviews and stories.
#harrysoo #slapyodaddybbq

[@kerrywedge6977]

Harry don't take things personally just keep sharing your wisdom with us. We are grateful!! Don't ever worry about the negitivaty.

[@SlapYoDaddyBBQ]

I appreciate that

[@tyy7760]

Haha! Mr. Beans is like “whatever! Hurry up with my plate!”

[@tikkin11]

Moola rub, tallow mop, & tallow paper wrap produced a really great brisket last wknd, with lots of positive comments from the crowd. I think you and Jeremy have got this figured out.

[@SlapYoDaddyBBQ]

Happy to share results of our N=2 so more data points are collected to prove/disprove the hypothesis. I've been using Parkay in comps for many years. See my pork lard videos which I have found through my testing that it works better than tallow

[@seanpatchett9900]

That’s awesome you give the food to first responders! I’m a first responder and it means a lot when people from the community reach out with kind gestures like this. Bravo to you sir and thank you for your support!

[@SlapYoDaddyBBQ]

Our pleasure! kzbin.info/www/bejne/n2LUaKCDp7WKras

[@dennislincoln5369]

Harry, you are a great instructor!

[@SlapYoDaddyBBQ]

Thanks Dennis!

[@danhuie4106]

Harry, this is why you are a BBQ Champion, let the inner BBQ Nerd shine bright !!!

[@SlapYoDaddyBBQ]

LOL! Revenge of the nerds!

[@jaybailleaux630]

Aron Franklin must be the benchmark in brisket. Never tasted a Franklin brisket. Friends and family say it is the best they ever had . Never heard an unkind word about Franklin brisket. He is the man to beat in restaurant quality non competition brisket. Hope to match or exceed it someday.

[@SlapYoDaddyBBQ]

There are 5,000 BBQ joints in Texas so read Texas Monthly recent rankings every 4 years released last week for the best ones to try

[@jaybailleaux630]

@@SlapYoDaddyBBQ I live in Southeast Texas . Ate BBQ my whole life . Local bbq was of creole origin. Very different from the west Texas style BBQ. Brisket in my area was smokey and normally on the dry side drowned in a thin vinegar tomato herbal type sauce heavy on garlic and chili powder. We loved it. Taste buds get trained from your youth. First time I tried BBQ from central Texas. I loved it . BBQ sauce would have ruined the great flavor of properly BBQ beef. All the old BBQ shacks are about gone in my area. If I want good BBQ I have to cook it myself. Of the 5000 BBQ places in Texas . I would guess only 25% would be agreeable to me. Taste is in the buds of the beholder.

[@arthurcastaneda9969]

Hi Harry love your videos!!... So last night I smoked a brisket at 250 degrees till my bark was set and internal temp was at 165 degrees and I used Wagyu Beef Tallow that I ordered on line...I used the tallow in my butcher paper when I wrapped my brisket.....then I put it back on my pitboss pellet smoker.... then I probed for tenderness and internal temp was 206 degrees and then I let it rest on my counter with out opening it till internal temperature dropped to 170 degrees because I don't want it to continue over cooking....so I put it In my oven with out turning on the oven and I let rest for 4 hours till my family was ready to eat.... And what I noticed was its was tender but dry!...but everybody liked it!!.....I wasn't too happy! I saw your Franklin video that you made on the beef tallow and to me my brisket was dry!!...what do you think I did wrong? Did I let it rest to long? Thank you Harry for spreading BBQ love!! Arthur..........

[@SlapYoDaddyBBQ]

Yes next time lock your watch and Thermapen in the drawer BEFORE you start. Don't use temp of time. Use my methods and you will ace your brisket. 1. Cook until crust sets, 2. Wrap and BTU, 3. Remove when flat is bamboo skewer probe tender

[@2506Larry]

Thank you Harry for showing us all the variables.

[@SlapYoDaddyBBQ]

My pleasure!

[@ChudsBbq]

Boat method for the win!!

[@SlapYoDaddyBBQ]

Naked or Wrapped?

[@ChudsBbq]

@@SlapYoDaddyBBQ naked only

[@nickhoffmeier4817]

That is a lot of brisket. I'm wishing I was one of your local first responders today. Way to show BBQ love.

[@SlapYoDaddyBBQ]

Now you can cook it with all the tricks I showed you! kzbin.info/www/bejne/n2LUaKCDp7WKras

[@prestonbuffington954]

Been away a while, Still enjoying the series. Cheers.

[@SlapYoDaddyBBQ]

Welcome back Preston! Feel free to catch up and binge watch when you have time for my 400+ videos 35 playlists!

[@David-burrito]

Thank you Harry for your opening comments about your Mission Statement of donating the food to first responders. Firefighters who live at the station for several days a week would be at the top of my list.

[@SlapYoDaddyBBQ]

kzbin.info/www/bejne/n2LUaKCDp7WKras

[@David-burrito]

@@SlapYoDaddyBBQ thanks for the video Harry, I've watched it before and I just watched it again.

[@doalex2085]

Harry; Ironworker Doug here;! I’m so excited 😆 I finally found your product; ( aka) . Rubs and, jealous Devil lump charcoal ! I cannot wait to make award 🥇 winning barbecue like you!! Concord California!!!

[@SlapYoDaddyBBQ]

Awesome! Thank you!

[@RaiseTheBar4Truth]

Thanks for all the effort to share your experiences with very useful results! Mr. Beans... has earned his title as the best brisket judge on the planet! He knows his brisket! 😜

[@SlapYoDaddyBBQ]

Glad it was helpful!

[@jasonmarino3579]

I had a very similar result when I did tallow wrap vs tallow wrap with boat. The bark from the boat nearly dissolved. While the tallow wrap was one of the best briskets I've made. Thanks for all you do!

[@SlapYoDaddyBBQ]

Interesting!

[@babing1200]

Great video. I recently tried the Tallow Wrap Brisket and had great success. This Saturday, May 8th., I will cook Smoked Brisket and St.Louis Ribs for a BBQ party at our home, for 12 friends and neighbors. I have a Kamado Big Joe ceramic smoker that does a great job. And, like you I finish the cook in my oven once the bark is set, wrapped in Tallow paper. For this cook, I will do an injection of Tallow once brisket is up to temp of 100-101F (like you demonstrated). To trim the brisket, I went into debt purchasing a Dalstrong "Gladiator" knife and a Dalstrong "Phantom Series" slicer; even though I already had a good, Shun slicer, it just wasn't long enough to do a good job on a brisket.Hope to remember to take photos of the finished product to post here, on your site. Q: What is the best temp to slice the brisket? I know to let it rest once cooked to brisket perfection, by opening paper for about 1-hour. Thought I saw optimum temp for cutting to be 200F after resting, is that correct?

[@SlapYoDaddyBBQ]

Let the brisket rest a few hours for best results and don't put the brisket away to keep warm at 150F until the internal temp drops below 170F to minimize residual cooking. Good luck!

[@derrelldurden8683]

Im enjoying the series and im looking forward to trying some of the methods out.

[@SlapYoDaddyBBQ]

Glad you like them!

[@HeadtoTailBBQCooking]

I just always say do what you and your family likes and enjoy it. It is just fun to see the new ways to do something. 👍🏻

[@SlapYoDaddyBBQ]

Right on

[@christophercarroll7315]

I'm about to smoke my first brisket and your videos have been inspirational. Thank you.

[@SlapYoDaddyBBQ]

That is awesome! Let me know how it came out!

[@alredxiii]

Trying out the tallow paper with the tallow injection at 101.5 to see how it is. Thank you for posting this content!

[@SlapYoDaddyBBQ]

Did it work?

[@alredxiii]

@@SlapYoDaddyBBQ yes it did! My wife said it was one of my best ones I have ever made.

[@marksloat1608]

Those are some lucky first responders!

[@SlapYoDaddyBBQ]

Come by and get some kzbin.info/www/bejne/n2LUaKCDp7WKras

[@1972myk]

I learn something new from each of your videos, thank you!

[@SlapYoDaddyBBQ]

Happy to hear that!

[@fredclarkutube]

U da man!!! My briskets are better than any place in town cause of u and mad scientist..... Thank u!!!!

[@SlapYoDaddyBBQ]

Awesome to hear Fred!

[@bradhelfrich6602]

Thank you very much Harry! I've watched everyone of these videos, and I'm giving the beef tallow wrap with butcher paper a go! I have an 18+lb prime brisket waiting!

[@SlapYoDaddyBBQ]

Sounds great!

[@chrisrobinson1805]

Loving this series Harry. I'm surprised by how consistent the beef tallow is performing. When I first saw Jeremy's video it made me go hmmmm makes sense, but your deep dive is so comprehensive I'm going to give beef tallow a shot this bbq season.

[@SlapYoDaddyBBQ]

Yes, it works and best of all, it's FREE when you render your own tallow

[@MrJimodoom]

Haven't cooked many briskets so far.. learning a lot on your channel to try on my next attempt!

[@SlapYoDaddyBBQ]

Feel free to browse my 50+ videos when you have time! Playlist - kzbin.info/aero/PL3m5r2-liyzoqMHqNG-O16K5Zrueyo2Pd SRF comp brisket - kzbin.info/www/bejne/mZenondsaq58bKs Comp Brisket - kzbin.info/www/bejne/i6CaoJaKqp6iosU Best Brisket Injections - kzbin.info/www/bejne/iKHRenqtadushqM H-n-F Texas Brisket Baby Back M - kzbin.info/www/bejne/bpikiaSlqJKUfqc Coaching brisket - kzbin.info/www/bejne/jonWh6uBbLt8mcU 10 Backyard Fundamentals - kzbin.info/www/bejne/oau6iKOsf6qjmc0 12 H-n-F Fundamentals - kzbin.info/www/bejne/jIaqaoCsqqiKeLM 7 Fundamentals Weber Kettle - kzbin.info/www/bejne/f4PahJ5vZrWai9U Ultra Low Slow - kzbin.info/www/bejne/h5LZh4iml7trm80 $220 Wagyu v $50 Angus - kzbin.info/www/bejne/Z4Okk3-fd82raJI S&P v Moola Rub - kzbin.info/www/bejne/j5zHqmOYq5d9f7c Gold v Black SRF - kzbin.info/www/bejne/jKLUo5ZmnJh9mLM Umami Brisket - kzbin.info/www/bejne/mmq8oouIbsSZn5Y Impossible 2-hour - kzbin.info/www/bejne/jIfWdmljh76MeJo Instapot Brisket Calderata - kzbin.info/www/bejne/fGrPlZJomr-Zeqs REDO 7 Fundamentals - kzbin.info/www/bejne/pHzXoZZ4frOqr6M Brisket Cooked in Butter - httpss://kzbin.info/www/bejne/qnaXZ4p8jL2IepI Brisket Aged in Butter - kzbin.info/www/bejne/g4rQoJaQns2ib7c SRF Gold - kzbin.info/www/bejne/r4ebpmt7lrJ-hbs Chicken Fried Brisket - kzbin.info/www/bejne/np-sk6WVqt-WnJI Whole Fried Brisket - kzbin.info/www/bejne/iH_dc4Kup6imetk Post Oak Brisket WSM-22 - kzbin.info/www/bejne/m53GooKIfbFoqLc Walmart Brisket - kzbin.info/www/bejne/nH22lmmZbK2kZtU Costco v Sams Brisket - kzbin.info/www/bejne/pHKnkmSfiJxpfZY Corned Beef Walmart SmokeFire - kzbin.info/www/bejne/hIS2en6fmNqZgKc Creekstone Brisket Franklin Style - kzbin.info/www/bejne/kGnSkH-sbayNrMk Crawfish Boil Brisket - kzbin.info/www/bejne/jWmUiHhpm9CahJo Japanese A9 Wagyu - kzbin.info/www/bejne/gniaeHeHqMuNn7s Costco Brisket Flat Coffee Chocolate - kzbin.info/www/bejne/g3-ZoZVmrMeAsJI Walmart Brisket Homemade Injection - kzbin.info/www/bejne/ppfGkHh4ZdxjadU Walmart Beef Fat Injected Brisket - kzbin.info/www/bejne/oJ-sc4yeZp2UqdE Los Angeles Style Brisket - kzbin.info/www/bejne/hl66on2nhr2oZ5Y Huntspoint Wagyu BLOXX - kzbin.info/www/bejne/Z4GzeZmmjryGbaM Brisket Throwdown GMG v Weber EX6 - kzbin.info/www/bejne/mHmzk2tpdrCYopo Comp brisket in OVEN - kzbin.info/www/bejne/ZoLcl596pdOghNU Comp brisket Oven TRAILER - kzbin.info/www/bejne/eaDUmZWPYsd-bbM Grass Fed v Grain Fed Brisket - kzbin.info/www/bejne/qIutgn6taamFe7c Pt. 1 Snows Tootsie Brisket - kzbin.info/www/bejne/rZyXYXttqL5jnLM Pt. 2 Snows Tootsie Brisket - kzbin.info/www/bejne/l5iWpneYhMypgas Pt. 3 Snows Tootsie Brisket - kzbin.info/www/bejne/nInRc5SZbNKtpKc Pt. 4 Snows REDO Brisket - kzbin.info/www/bejne/h3mQpKSVn56efbc Birria Brisket Tacos - kzbin.info/www/bejne/baGTZJKfnaZ3gNU 80-clove Garlic Brisket GIVEAWAY - kzbin.info/www/bejne/mmXYdpuIibCEn80 Beef Clod - kzbin.info/www/bejne/invCf3VvbtqfiNU Canadian Brisket - kzbin.info/www/bejne/bHfLkGSonrBofKM HnF v LnS Prime Choice Select - kzbin.info/www/bejne/jqvKiHaqZtSFfpo Hasty Bake #3 Brisket Snake- kzbin.info/www/bejne/o5XKd5Rqdpirn6c Brisket Wrap Test (foil, paper, nowrap) - kzbin.info/www/bejne/jHjQfKCQoqqSeLc Brisket Multi-Stage Hack GMG - kzbin.info/www/bejne/onWXpICteLCGlbs Insane Smoke Ring EX6 - kzbin.info/www/bejne/rYeqlaumeJqflac Pitts & Spitts #3 Competition Brisket - kzbin.info/www/bejne/bqqbnJSmbbiWpK8 Buttermilk Brisket - kzbin.info/www/bejne/rGm5hqutfcdji9k Brisket 1 Tallow Wrap - kzbin.info/www/bejne/jpzElIeKe8iXgJY Brisket 2 Tallow Wrap V Mop - kzbin.info/www/bejne/mHTQnY2Ag6qhp7M Brisket 3 Wrap V Wrap + Mop - kzbin.info/www/bejne/rWjZdpSia9qjj8U Brisket 4 Wrap + Mop V SYD - kzbin.info/www/bejne/aYOWc3ivo7ifadU Brisket 5 Tallow Wrap V Tallow Confit - kzbin.info/www/bejne/fWWoh6hnf7Nsbdk Brisket 6 Tallow Wrap Walmart Brisket - kzbin.info/www/bejne/gH2anJ2orqqrntE Brisket 7 Tallow Injections - kzbin.info/www/bejne/qYuappKfjNWJmM0 Franklin Mail Order Brisket - kzbin.info/www/bejne/qGTVhqJueNCGaNk Brisket 8 Tallow Inject Wagyu Ghee Lard - kzbin.info/www/bejne/sGfNpXt4gpuSe6s

[@jareds6611]

So I did the tallow paper wrap trick and I got results that far exceeded my expectations. It had a nice buttery flavor somehow. I'm usually a tin foil guy but this trick is going to be my go-to for now on.

[@SlapYoDaddyBBQ]

Great to hear!

[@CameronCold]

Thanks for the data Harry! This weekend I am going to try the boat method after a few hours in, then paper only for the wrap.

[@SlapYoDaddyBBQ]

Let me know how it came out!

[@armandoboensel593]

Mr. BEANS this the man, well if he wasn't a dog. Harry love how you conduct and video your experiments. It a great help to us less knowledgeable. Thank you for all your time and effort 🙏 🙏🙏

[@SlapYoDaddyBBQ]

Glad you enjoyed it

[@noahbennett5420]

Love these experiments! Thank you for sharing your knowledge!!!

[@SlapYoDaddyBBQ]

Glad you like them!

[@bakerbbq221]

I really enjoy the tallow wrap with paper. I think it's by far the best and for me yields the best results. As usual Harry nice work. I love your videos!

[@SlapYoDaddyBBQ]

Thanks Jim!

[@kylerdad123]

Soo Sifu: Wishing you a ;great week! Thank you for producing this series of the brisket cook-off! It was a great learning experience and pleasing presentation of the results! The highlight of the series was Mr. Beans, who is the expert on “Deliciousness,” informing everyone of the all the results of your creativity and knowledge! Looking forward to the next lesson and the opinion of Mr. Beans! Best wishes, and much 🧧, to you and the family, which always includes Mr. Beans! Aloha, Sifu 🤙!

[@SlapYoDaddyBBQ]

Many thanks!

[@dannyhardesty3692]

All of those briskets going into the oven--I bet Harry's kitchen smells heavenly!

[@SlapYoDaddyBBQ]

It was!

[@taddaniel849]

This is great stuff, keep it coming

[@BigSteve93015]

I think Mr Beans wanted another round. Curious if any KCBS teams are migrating toward tallow wrapped briskets for competition. Tallow wrapping wagyu might be a little much though. Thanks Harry. Love the boxing for First Responders. Keep up the great work.

[@SlapYoDaddyBBQ]

Foil is used in comps. These are restaurant briskets

[@gregmorgan3508]

Harry, Thank you for showing these four methods of brisket wrapping. That was real helpful. I was hopeful for using the beef Chef's Ingredient Consomme Prep. The list of ingredients is from a chemistry book. Those will cause problems. The briskets i cook are for me. I started out with all the trimming to get the competition smoke ring. However, I just cook the brisket with the fat on. It keeps it simple so that I don't have to tallow wrap. It is already on the meat.

[@SlapYoDaddyBBQ]

Yes, the ingredients are found in McNuggets, KFC, Doritos, and many processed foods. Best to stay away and listen to your body. Love what you cook and cook the way you love!

[@cfmcgheeII]

I wrap using a brown paper bag fully opened up, tallow on the paper, then folded up like you do. Don't know if the paper bag is the same thickness as butcher paper, but it's much cheaper to get and the brisket draped like yours does.

[@SlapYoDaddyBBQ]

Love your brown bag approach. No need to spend money on butcher paper. I will have to do a grocery bag brisket so I can say I've done it!

[@dirtbike9003]

Ha! Beans is on point....

[@tedz.]

8, 9, 10 it doesn't matter, it all looks and I'm sure tastes awesome. I think Mr. Beans agrees with me.

[@danv135]

Thank you! Appreciate your style, knowledge and humor! Your videos are excellent! Mr Beans is handsome too.

[@SlapYoDaddyBBQ]

Glad you like them! Mr. Beans sends love and hugs!

[@johnkong63]

I tried tallow mop (only once before wrapping) with the tallow wrap. It was the best brisket I’ve made so far-by miles.

[@SlapYoDaddyBBQ]

awesome to hear!

[@DC-gv5qj]

Watching and learning from all your excellent videos has improved my bbq hobby, passion enormously. I have now started trimming all the fat out from the point and flat by watching your videos it is a “game changer” as is resting. I have a Pit Barrel smoker and need a bigger one. What the brand of smoker were your using in this video? Thank you Harry!!

[@SlapYoDaddyBBQ]

I don't recall as I have 22 grills and smokers and my fav one to shoot videos with is a clean one. Cleaning pits is my least favorite task next to folding laundry!

[@heycarlo1]

1/3rd through the video. Already looking forward to mr beans, my favourite food critic!

[@SlapYoDaddyBBQ]

Mr. Beans for President!

[@kentgray2220]

so, Harry, this is part 9 of 11 and I'm waiting for a running tally of which of the many briskets you've done ranks the best (so far)... That said, of all the methods used thus far, can you give us your thinking as to what's the BEST???? Thanks buddy, looking forward to part 10....

[@SlapYoDaddyBBQ]

Patience my young Padawan. When the answer is ready, it will reveal itself. May the BBQ Force be with you. Obi-Wan-Harry

[@kentgray2220]

@@SlapYoDaddyBBQ -- Thanks, that made me chuckle......

[@dikdark6831]

Mr. Beans had his poker face going on right before the testing. I’m going with his decision of the wrapped boat and naked boat. Seems like the naked boat would be the easiest to do. I have always just done dry rub then wrapped with beef consommé but the tallow has to add some really good flavor.

[@SlapYoDaddyBBQ]

Yes use any method. Be aware the naked boat can result in oversmoked flavors in your brisket. That's why most BBQ restaurant wrap

[@xantiaexclusive]

Really enjoying this series Harry spreading brisket love to here in the UK. Have you considered using beef tallow as a binder? Smokin’ Joe’s Pit BBQ did this recently comparing two whole briskets and was impressed with the results. I’d be very interested to hear your thoughts on this method especially as you split briskets to compare the different methods thereby giving a more accurate comparison.

[@SlapYoDaddyBBQ]

Yes I'll do a tallow binder episode to find out

[@xantiaexclusive]

@@SlapYoDaddyBBQ Thanks Harry, Top Man 👍🏻

[@danhuie4106]

Mr. Beans is a Certified KCBS judge, his objectivity can NOT be questioned !!!

[@SlapYoDaddyBBQ]

Mr. Beans for President!

[@billygarfield5207]

Great video. Yeah Mr. Beans!!!

[@SlapYoDaddyBBQ]

Rock on!

[@davidberman8214]

Harry, LOVE your dedication to your missions and your desire to share with others. You are a very special human being. Q? Why do you have the aluminum trays beneath your grill grates and is anything in them? Q? What temp do you set your oven at to finish your brisket(s)? I have been following your channel and Jeremy's re using beef tallow. I have made several briskets that turned out amazing using the tallow as a binding agent and on the butcher paper. I first started with the Wagyu Tallow you can get off of Amazon and then started rendering my own tallow. Sidebar: At least in my area in NY, it is easier for the butcher to give you beef fat to render than it is for them to dispose of it themselves. I have used tallow to cook steaks in an iron skillet, veggies on my blackstone, and have even put a dallop on steaks as i take them off the grill for them to rest. So far, nothing but deliciousness. You and Jeremy have completely changed [my] bbq and cooking game, thank you. Last Q? What do you think of gravity fed charcoal grills? I am looking at the Char Griller 980. Warm regards, David/

[@SlapYoDaddyBBQ]

I cook a lot and the pans catch most of the grease so makes for easier cleanup! Thanks for your kind words and support. Keep spreading BBQ love!

[@braddixon3338]

You and Mr. Bean crack me up. I know, not statistically valid, but through your series it does seem the tallow wrap keeps popping up to the top.

[@SlapYoDaddyBBQ]

Patience my young Padawan. When the result is ready, it will reveal itself. Obi-Won-Harry

[@rch7957]

Thanks for this great series. You provide more useful bbq info than anyone. How often were you spraying with water before wrapping?

[@SlapYoDaddyBBQ]

Every 30 mins or when meat looks dry

[@rch7957]

@@SlapYoDaddyBBQ Thanks Harry

[@GrizzAxxemann]

If Harry served me up a plate full of brisket, I'd eat it, regardless.

[@2005Pilot]

Please increase my sample size N=12!!!! ROFLMBO!!! Awesome Harry!!!! Thanks again for doing these experiments 😊👍👍

[@SlapYoDaddyBBQ]

You got it!

[@karlkrasnowsky3895]

Hey Harry, great video. I gotta say though, I'm still confused on the best practice of carving a full packer brisket. After viewing many videos showing the proper method which include slicing the flat in one direction, and after so far, turning 90° and slicing the point, I see you simply slicing the entire roast in one direction (against the grain of the flat). This looks perfectly fine to me especially since the flat lays over the majority of the point anyway. Any thoughts?

[@SlapYoDaddyBBQ]

Hey Karl, like almost everything in barbecue, it's a 3-hour argument and Jerry Springer fist fight. My motto is to do what brings most joy to you like Miss Marie Kondo. You know you are doing it correctly when you feel joy as your knife slices through the brisket and the meat melts in your mouth and your guests worship you as a brisket king. Don't fret over the slicing angle or method whether mine or others. Life is too brief so live it with intensity and grace - Harry

[@theguyshow3392]

Mr. Beans knows BBQ

[@SlapYoDaddyBBQ]

He is a black belt!

[@jasonburns6411]

Beautiful smoke ring on those briskets! That Pitts & Spitts really works well on imparting hood smoke flavor?

[@SlapYoDaddyBBQ]

Awesome!

[@MrOneil262]

love Mr. Beans

[@CosmicStargoat]

At first I thought you were saying Texas CRUNCH, which sounded pretty interesting. Then it dawned on me.

[@SlapYoDaddyBBQ]

LOL! It's like the one you stick in your armpit to keep from falling over!

[@CosmicStargoat]

@@SlapYoDaddyBBQ I know, I know 😎 I'm used to hearing Texas cheat, instead.

[@c7adventures376]

Funny part is lots of Texans do not use a cruch.

[@SlapYoDaddyBBQ]

@@c7adventures376 Foil or paper, it's all good!

[@c7adventures376]

@@SlapYoDaddyBBQ i dont wrap very often. Just keep it smoking and power through the stall.

[@helocoastie8274]

But the benefit of the open boat is to leave it in the smoker after the wrap because it is still able to be exposed of the pit. I too put a wrapped brisket in the oven but if I am able to have exposed meat to the pit I think that is the major point of the open boat, I think you missed out on that benefit. Also awesome with a pork but

[@SlapYoDaddyBBQ]

Yes, many ways to handle the wrap phase. Remember that everything in BBQ is a 3-hour argument and Jerry Springer fist fight - Harry Soo

[@lyleswavel320]

Next Walmart 15 # black Angus brisket I get I'm taking deckel and fat and turn it into beef tallow and inject then put rub on then at 165° inject rest of tallow and wrap in pink butcher paper

[@2005Pilot]

Season your injection with rub 😉👍

[@phillipragsdale3382]

That is an amazing looking knife. Please tell me what it is and where did you get it

[@SlapYoDaddyBBQ]

It's made by Dalstrong and is the Devastator. www.amazon.com/dp/B07H38W9YM?tag=onamzsydb02-20&linkCode=ssc&creativeASIN=B07H38W9YM&asc_item-id=amzn1.ideas.3HS7PCTRYZ80D&ref_=aip_sf_list_spv_ofs_mixed_d_asin

[@2506Larry]

Hi Harry, just wondering if the left-side brisket is more tender than the right-side brisket? I read that most cows stand-up on their right leg first, which exercise it more. Making the right side a bit tougher.

[@SlapYoDaddyBBQ]

My Texas buddies swear by the left brisket. I live in OC so I swear by the right! Just kidding

[@fly1327]

Nice Harry! Sounds like Mad Scientist was on the right trajectory. BTW, what do you think the best knife sharpener for us amateurs?

[@SlapYoDaddyBBQ]

I like Rapid Steel. See my Amazon store link in Description

[@Ryan-yi6su]

Another great video!!! Hello Harry I finally mastered my Brinkman gourmet bullet smoker! I recently cooked a brisket Clean smoke Kosmo cow cover And salt pepper garlic And tallow injection My question is to me the meat was very bland, even though juicy and nice smoke ring Do you have any tips to add more flavor ? Thanks

[@SlapYoDaddyBBQ]

More rub. Try my 1st place Moola brisket rub

[@Ryan-yi6su]

@@SlapYoDaddyBBQ Absolutely I just need to use what we have , Anymore cupboard space and my will divorce me Where online do you suggest that we can buy your rubs?

[@SlapYoDaddyBBQ]

@@Ryan-yi6su slap-yo-daddy-bbq.myshopify.com/

[@iskato914six]

for people with fish and seafood allergies, I always wondered about using worshire sauce , or powder in your case. you have any ideas? in my mind, its like cooking with peanut oil for a person with peanut allergy. just curious. Thanks!

[@SlapYoDaddyBBQ]

Yes, stay away from foods or ingredients that don't agree with your body.

[@MrRatFinkster]

Is your moola rub the same as the jealous devil beef rub? That’s all we can get up in Canada

[@SlapYoDaddyBBQ]

yes, I private label for JD

[@jon4589]

As always, the real winner is Mr. Beans. As it should be.

[@iyaayas2246]

Would the naked boat be better in smoke and tallow mopped the whole cook instead of in the oven?

[@SlapYoDaddyBBQ]

I prefer not to as I don't like my brisket with too much smoke. That's why I don't do the naked boat method.

[@lyleswavel320]

If you can taste the difference it's worth cooking it the best way

[@KENNEY1023]

Texas naked boat looks the best to me

[@SlapYoDaddyBBQ]

Give it a try and let me know how it came out!

[@KENNEY1023]

@@SlapYoDaddyBBQ I will

[@darenm5691]

Hi Mr. Soo, long time watcher. I've been making Canadian Back Bacon with a dry rub, salt, nitrate (curing salt) and various flavors. Could you suggest a way to have bold flavours enhanced with a cure that takes the moisture out. My product is smoked with hickory and to an internal temp of 145. My clients would like a spiced version but my attempt with chile flakes and jerk sauce are just mild. Daren Alberta Canada

[@SlapYoDaddyBBQ]

Hey Daren, I would try some spicy Jerky recipes to up the flavor profiles.

[@darenm5691]

@@SlapYoDaddyBBQ Great idea Mr. Soo!

[@karatevideosandmore7685]

Harry......when you use the Au Jus Prep sauce, do you water it down per the bottle instructions or do you just smear straight out of the bottle?...(Minor's Au Jus)

[@SlapYoDaddyBBQ]

straight

[@karatevideosandmore7685]

@@SlapYoDaddyBBQ that's what I did.....190° on my SnS Kettle for 8 hours (wrapped at 11pm) hit stall @ 147°. Then I kicked the Temp up to 250° expecting to cook another 8 hours but got woken up at 3am this morning the point was 205°....... flat below 200°. Took it off re-wraped and put into dry Cooler to rest, just had some. The bark could have been better, flat a little dry, point juicy but had a lot of fat (perhaps the fat gave me a false Temp read?).......not my best work. The Brisket was a Costco Prime but only 7.8lbs......Point was slightly higher than the Flat......next time Fast and Hot, Low and Slow just does not seem my fortie......The SnS held Temp magnificently

[@SlapYoDaddyBBQ]

@@karatevideosandmore7685 Be kind to yourself as Rome was not built in one day. Keep practicing to refine your craft. After 1,000 briskets, you'll be a Brisket Whisperer!

[@David-burrito]

Ha! Every time you mention "you guys with your left-to-right hypothesis", I look for a place to hide. I will relent from my accusations. However, multiple pieces arranged in a circle skew the outcome. Given 2 pieces, Mr. Beans consistently goes left to right. He remains my hero, regardless.

[@SlapYoDaddyBBQ]

I will try to blindfold Mr. Beans!

[@David-burrito]

@@SlapYoDaddyBBQ Mr. Beans is sufficiently established as a champion BBQ dog that he has earned the right to do whatever he wants. I wouldn't blindfold him just to respond to my observations.

[@jimpalmer4061]

If you ever decide to start a BBQ Cult, please save me a spot!!!

[@SlapYoDaddyBBQ]

LOL! Welcome to my commune!

[@WolvesHart79]

The only wrapping I trust is my teeth...all of them look great!

[@SlapYoDaddyBBQ]

Thanks!

[@Carp06]

What kind of knife sharpener did he use ?

[@SlapYoDaddyBBQ]

Rapid Steel. See my Amazon store link in Description

[@Carp06]

Thanks, I appreciate it.

[@Its_Mee_Bee]

So you put each brisket into a foil lined pan. That makes the control be in a “foil boat” just like the rest of them. Essentially, the control was the same as no3. I understand the pans for cleanup, but I think this result is flawed. 3hr argument...go 😜. Thanks for doing this Harry

[@SlapYoDaddyBBQ]

Yes, totally inconclusive. Best to try yourself to see if it works for you! Aaron keeps his cooked briskets in an altosham oven

[@Its_Mee_Bee]

@@SlapYoDaddyBBQ A warming oven is a different topic. My point was on the 2nd half of the cook, not on a hold over after the cook. Either way, I really appreciate this series - you’ve helped elevate my bbq game, and I love your rubs. Thanks for sharing BBQ love!

[@SlapYoDaddyBBQ]

@@Its_Mee_Bee You can do the wrapped phase cook in any vessel with wet or dry BTU. It's a well known "secret" used by BBQ restaurants as fuel is expensive so the timed altosham is used to get the briskets tender for food service. Besides you can save on your Prime Cost ratios as you can send your staff home. Further, it minimizes risk of fire in the restaurant as you don't have to run any flammable pits. I have a few friends who lost their restaurants to fire due to the overnight unattended cook.

[@dustinselby1368]

Harry, how many briskets have you cooked this year? Just curious 😆

[@SlapYoDaddyBBQ]

in this Tallow series about $2,000 worth.

[@dustinselby1368]

@@SlapYoDaddyBBQ Awesome. I doubt the first responders will get tired of brisket.

[@GunsNBBQ]

🤠🤝

[@PhillipSiddiq]

Harry...shame on you! Mr Beans looks like he lost weight. Bigger portions!!!!😂😂

[@SlapYoDaddyBBQ]

Yessir!

[@jimpalmer4061]

Dude, you MUST have a good cardiologist.....love the videos and info. None of us could ever afford to do this, so we all just support you, and you do it...

[@SlapYoDaddyBBQ]

Yes, the food is given away. Dr. Mody has asked me to cut down on eating BBQ meats!

[@2506Larry]

Mr Beans eats what he see's first and then strafes the rest.

[@SlapYoDaddyBBQ]

I'll runs some tests!

[@kerrywedge6977]

What in the world are you gonna do with all that meat lol?

[@SlapYoDaddyBBQ]

Yes, it's used to spread BBQ love! kzbin.info/www/bejne/n2LUaKCDp7WKras

[@c7adventures376]

Hey buddy. I think you got skills and dont need to use the fat head name. I know people like the name because it gets views. Hopefully all is well with you. Keep up the good work. Maybe oneday they will make videos with your name. 👍👊

[@k390909]

harry was ok but Mr Beans stole the show

[@SlapYoDaddyBBQ]

LOL! Mr. Beans sends you love and hugs!

[@edwardwest6139]

You lost me with the dog in the kitchen..