Are They Lying to Us About Tallow and Brisket? Ft.

Everyone’s wrapping their briskets with tallow for the long rest - because Goldee’s does it so it must make it amazing right? Well just like everything else I put it to the test. And this time I invited my friends ‪@Mrhandfriends‬ to join me and help cook and taste!
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Welcome to The Are They Lying series from Eat More Vegans - Carnivore BBQ where I challenge what the rest of the world is telling us. Should we really be resting brisket overnight? Seasoning the sides or no? Using a binder? Here I put everything to the test - and you'd be surprised how many myths we've busted! You can watch the whole series here: • Are They Lying?
🔴 If you liked this video, you’re going to LOVE these!:
🎥 Are They Lying to Us About Seasoning Brisket? Goldee's vs Chuds • Are They Lying to Us A...
🎥 Are They Lying to Us About Ribeye? • Are They Lying to Us A...
🎥 Are They Lying to Us About Chuck Roast Burnt Ends? • Are They Lying to Us A...
🎥 Are they Lying to Us About Picanha? • Are they Lying to Us A...
🎥 Are They Lying to Us About Long Resting Brisket? • Video
🎥 Did I Lie to You About Picanha? • Did I Lie to You About...
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[@Mrhandfriends]

What an absolute Honour (Honor) it was to meet you Al ! a friendship made through our love of food ! thank you so much for taking time out to shoot this video !!

[@BehindTheFoodTV]

@@Mrhandfriends I can honestly say that this was one of my favorite collabs. Your family is very special and I’m so happy we have made new friends for life!!!

[@stevewilliams8559]

The H's sent me! Loved the video, cant wait to see the ending here.

[@BehindTheFoodTV]

Welcome Steve! See you in a few hours!

[@TylerNally]

Loved both the Mr H & EMV videos. Thanks for explaining and instruction. Im sure these lovely people can get words about this anytime .With just a word-based demo they would have to wait to get back home to try it out. Now, with a first real experience having happened, they have a better chance at remembering once home instead of just a demo.

[@BehindTheFoodTV]

Thanks, Tyler! I can't wait to watch their videos when they try this at home!

[@Mrhandfriends]

❤❤❤❤❤

[@williamwilson2624]

Those were some great looking briskets. Thanks for another fun video, Al!

[@BehindTheFoodTV]

Thanks William! I appreciate you!

[@janesmith146]

New subbie from Mr. H and friends! Love your channel. This was SOOO fun to watch!

[@BehindTheFoodTV]

Welcome Jane! Trust me it was super fun to make too!

[@yvonnewakefield7748]

And so am I!! Enjoyed so much. We love our Hs, thank you Al! @BehindTheFoodTV Looking forward to more from your channel 🙂

[@ChoiceEnvironments]

I’m vegan. Native San Antonian. Had to go vegan for health reasons. I dearly miss brisket and it might be the first thing I eat when I eat some meat again. As soon as my health goes back to normal, which it slowly is, I am eating some brisket. Not much, but enough. Thanks for showing us the truth about spritzing and tallow. I guess the real important method that was discovered was the wrap. Have you ever tried a dual wrap? Paper and foil together? Like, wrapping in butcher paper, then foil for maximum retention? If one wrap does something good and the other also does something good, it would make sense that combining them would do both good things. Anyways, I’m a fan of the H fam and am now a fan of you.

[@henrylewis7652]

If you put the tallow on the grill with the brisket UNCOVERED and allow it to smoke until the brisket reaches the stall (around 170-180 degrees) then use that tallow to wrap your brisket in butchers paper till around 201 degrees let it rest at room temperature until it reaches 170 degrees then put it in a warmer or oven at 160 dregrees for a minimum of 2 to 3 hours (the longer the better) you'll have award winning brisket. Also once it reaches the stall and you wrap the brisket finish it in the oven with a meat probe till 201 no need to keep burning unnecessary fuel.

[@KarnivoreKaren]

You gave Mrs H your Grill Blazer! And the brisket trimming (you are getting better)...but all in the wrist 🤣 And, please don't block me, but I've never added tallow when I wrap. So I'm not surprised at this outcome. Love this video and I'll be binge watching the H's channel ❤

[@Keith80027]

I cooking a point this Friday and will be using tallow with a long rest for 12 or so hours. Bring it on Al!

[@BehindTheFoodTV]

Yesssssss!

[@Keith80027]

@@BehindTheFoodTV I starting the cook this morning after dry brining the just the flat last night. Thanks you for having the Brits! I going to stop the video while I get my fire going and the meat on.

[@phillipgonzalez9574]

They aren't lying it does and clearly make a difference.

[@BehindTheFoodTV]

Oh, Phillip - you aren't one of those guys who answers titles without watching the video are you? ;-)

[@phillipgonzalez9574]

@BehindTheFoodTV no i clearly watched it and you can tell on that guys face he tasted the difference on the second brisket on both bites. So yes it made a difference

[@nelrock3641]

I agree. Made many many briskets before starting to add tallow and would never go back. I will add, I toss the fat trimmings in a bread pan and put in smoker with the brisket as it's smoking. So it's smoked tallow from that brisket.

[@SDSBBQs]

Firstly congrats on 50K and second great job with this cook. You know I am a don't add anything to my wrapped brisket guy so this was nice to see. Thanks for sharing.

[@BehindTheFoodTV]

Thanks Dash! Miss you man!

[@Mrhandfriends]

Al is an amazing teacher - we could get over how patient and encouraging he was with us (mainly me) lol Mr H 😂

[@SDSBBQs]

@Mrhandfriends Funny a while back, I was there at Al's and did something similar for him, with the way I cut and trim briskets for catering.

[@Mrhandfriends]

@@SDSBBQs that’s awesome !!! 🙌

[@retiefgregorovich810]

I cooked a brisket the other day and I did it a little different. I collected the drippings from the brisket as I was cooking it, strained the drippings and put the cooked brisket in an aluminum pan with the drippings, covered it with aluminum and put it in a 160F warmer overnight. Most tender brisket I've ever cooked and the brisket had soaked up quite a bit of the drippings.

[@BehindTheFoodTV]

Sounds like a great method! The meat didn't end up falling apart from the 160F rest? I'd be afraid to do that over 140-145 I think but if it worked for you maybe hotter is good?

[@Anthony_Marquis]

"You've been practicing this since you were, like, 12... It's all in the wrist." 😏

[@BehindTheFoodTV]

Glad someone was paying attention! B-)

[@paulmendoza2651]

I am glad he did this. I have been smoking meats for a very long time and up until recently the rave was about adding the tallow, which in my opinion is just a marketing scheme. Save your money or you can leave a little extra fat on the brisket and let it render down.

[@BehindTheFoodTV]

Thanks Paul. Clearly you get it!

[@CoolJay77]

What a great way to learn how to make a brisket! Great work everyone.

[@BehindTheFoodTV]

Thanks - it was so much fun!

[@Mrhandfriends]

We had a blast ! ❤

[@katrinagreely5399]

Also sent over from the H channel, to see how yesterday’s tallow versus no tallow cliffhanger came out. 😁 Enjoyed chatting with you yesterday in the H premiere live chat. 😊

[@Mrhandfriends]

❤ thank you Katrina ❤❤

[@2982cookie]

New subscriber here! I'm looking forward to the premiere, and I'll be sure to bring a bib because I'm sure I'll be drooling 🤤

[@BehindTheFoodTV]

Welcome! I hope we live up to your expectations!

[@kokicubano]

Make garlic infused tallow to up the game. That’s what I do

[@BehindTheFoodTV]

Oh that sounds good!

[@kokicubano]

@@BehindTheFoodTV trust me it def is a game changer. It’s just another layer of flavor besides just smoked tallow. When I make pork briskets I infuse the tallow with onion and garlic.

[@TheSir-u6q]

Still not quite convinced that they're exactly lying from my own testing, but I will say people that think it's a magic bullet are expecting too much, and I think the benefit of it is HEAVILY dependent on the meat itself as well as your plans for after care. I'd argue the most benefit from a tallow wrap comes in 2 potential functions. 1 - Offsetting leans with "damaged" (missing chunks of fat from the butcher) fat caps by providing additional fat, and also offsetting those rare "perfect" briskets where the lean and point are very close in thickness, and the thicker lean needs a bit of extra fat to provide a flavor kick. 2 - For those wrapping in butcher paper well after the stall that are also doing a long rest, the tallow helps to saturate the wrap. Why does that matter? Because during the long hold the paper is going to constantly draw moisture from SOMEWHERE if it's not already saturated. If the tallow isn't there, it's coming from your meat. Mostly from the bottom at that, which depending on how you cook your briskets, is possibly the worst place to take it from if you cook fat side up. #2 is where I really noticed the biggest difference. There's a sort of texture oddity I kept noticing repeatedly with my briskets that was always focused primarily on the bottom that got worse when I used to go through the trouble of actually re-wrapping my briskets with fresh paper following my cooks. It improved when I stopped doing that and I couldn't really figure out why, but then it stopped happening entirely after I started using tallow. That said, you could likely achieve something similar by simply saturating the paper via other means, but of course water-based things are quite likely to evaporate over time - so tallow is actually proper suited for the task. I'd also doubt any of this is an issue if you're buying more artisanal cuts with higher fat content anyway or if you don't long hold, but for my cooks it seems to be pulling its weight. I don't do the tallow pour-over though. Makes it plain too rich, and when I want "too rich" I'm just gonna smoke a dino rib.

[@BehindTheFoodTV]

All great info - and worth reading every word just to get to ".....when I want too rich I'm just gonna smoke a dino rib" :-). Tune in Thursday night for the dino rib video lol

[@TheSir-u6q]

@@BehindTheFoodTV Sure as hell will do! Keep it coming sir! Love your vids.

[@WillE454]

Mr H brought me here! After watching this video I’ll be attempting my first brisket this weekend. I’ve smoked many pork butts and racks of ribs but never a brisket.

[@BehindTheFoodTV]

Good luck Will! Hopefully you learned enough here to have a better first brisket than mine was!

[@WillE454]

@@BehindTheFoodTV it looks like the hardest part for me will be trimming the brisket. I don’t want to trim too much or not enough. Everything else as far as seasoning and maintaining temps I can handle.

[@TWC6724]

Great video Al. Would you say the Goldee’s rub is your personal “go to” rub now? I still haven’t tried it. Would be a cool video to try and make it homemade 👍. Thanks team for your hard work.

[@mattvangampler7508]

Spritzing helps cool down meat that is beginning to cook too fast. Typically the edges of the brisket. I only use it for that. Never spray fat. You want that to stay hot so it can keep rendering and fry itself

[@BehindTheFoodTV]

Stay tuned for a side by side test!

[@ourlifeinwyoming4654]

Wow - this was in depth! In the mid 1980's I went to Black's BBQ in Lockhart, TX. That flavor is locked into my memory. They don't use tallow. But I hope to get to Goldies one day to try theirs. Thanks for posting this video on my birthday!

[@BehindTheFoodTV]

@@ourlifeinwyoming4654 happy birthday! Did you see the video I made at Black’s with Barrett? Their brisket is SO GOOD!

[@ourlifeinwyoming4654]

@@BehindTheFoodTV Yes - I've watched it several times! Love it - resting in the fridge - that blew me away. I can go back there and nothing changes - it's like going back to my gramma's house. I love that place.

[@ScottysBackYardBBQ]

Tallow been around a long time. i was using it in the 70s. they even built a big beef tallow plant in my area in 1958. i stopped using tallow in the late 80s.

[@BehindTheFoodTV]

Hey Scotty! The fads do seem to come and go don't they?

[@ScottysBackYardBBQ]

@@BehindTheFoodTV yes they do. i seen the foil boat made a come back. lol

[@andrewbrumana3226]

New sub from the H’s… I recently did my first brisket a couple months ago, and it turned out spectacular!

[@BehindTheFoodTV]

Welcome! Although I'm wary of anyone who didn't completely mess up their first brisket like I did! LOL. Seriously you're in good company with Mr. H who did great too!

[@Mrhandfriends]

Whoop 🙌 ❤

[@badw01f23]

New subscriber from MrHandfriends. Can't wait to live vicariously through your channel. I love smoking bbq but I don't have the space for a smoker.

[@BehindTheFoodTV]

Welcome! You're amongst friends - I know of several viewers who live vicariously through my videos!

[@bobbiscrittercave2348]

I came here from Mr. H's channel, and decided to stick around!

[@BehindTheFoodTV]

Outstanding! You're the 2nd Bobbi hanging out here now! Welcome!

[@JohnWarner-lu8rq]

Both tallow and the rest period are VERY important. I always use Wagyu tallow. I rest mine for about 10 hours, wrapped, with tallow, in the oven at about 130F. I've always also injected the flat very well with Wagyu tallow.

[@BehindTheFoodTV]

Please do not ever rest below 140 - you could kill people.

[@JohnWarner-lu8rq]

@@BehindTheFoodTV I agree 100% I made a typo and didn't catch it. I meant 150.

[@BehindTheFoodTV]

@@JohnWarner-lu8rq whew! You had me worried!

[@JohnWarner-lu8rq]

@@BehindTheFoodTV "Guga" and "Mad Scientist BBQ" are the top sites for anything related to meats and BBQ.

[@thomasohanlon1060]

Watched MrH’s video came for yours and just subscribed 👍

[@BehindTheFoodTV]

Welcome!!!!!

[@SchoolHardKnocks]

Great video collaboration! Awesome to see the sharing.

[@BehindTheFoodTV]

Thanks!

[@johndawkins9913]

I enjoy your videos. I’m from NC but in California now. The idea of spritzing isn’t that it will absorb locally into the meat and provide moisture. Rather, it protects the meat as that surface liquid absorbs heat in the process of evaporating. It is keeping that area where you spritz a bit cooler due to the local evaporation. I’m not saying you need to do it, but that is what’s happening.

[@BehindTheFoodTV]

Hi John. I've heard some of the same things, but haven't noticed any difference. But there's only one way to find out right? Watch for it soon!

[@ryangies4798]

A quality brisket, choice or prime, definitely doesn’t require any extra fat. The last stage of your cook, you’re rendering tons of fat, if you’re wrapping then that fat is captured. Extra tallow is definitely a myth that you don’t see all of the top pitmasters doing because they use excellent sourced meat.

[@winstonmcgill6667]

I think the tallow only makes a difference when you pour it over after the brisket is sliced. It isn't logical that it soaks into the meat during the resting process.

[@nickma71]

I made my 8th brisket this weekend. I am not concerned about the point. After the rest when I cut it up, I use 2 separate steam pans, one with fatty, one with lean. But I drizzle the fat and juices on the lean because it is much better than way. And I render the trimmings because there is no way I am buying what came with my brisket. I think it is much better with tallow on the flat.

[@BehindTheFoodTV]

Are you wrapping with tallow or just pouring tallow on the dry brisket to moisten it up? I can see that being effective if the flat didn’t come out right - but a few more briskets in Nick and you won’t need it!

[@nickma71]

@@BehindTheFoodTV Edit: I didn't answer the question. I put tallow in the wrap a few times and don't think it matters. The biggest overall difference for me was the long rest.

[@Chig232]

I honestly think it's more about the cut of meat than the tallow/rest/wrap/non-wrap/boat method. I personally do exactly like the Goldees but I noticed my briskets were coming out much better when I started buying Prime cuts. I think next I'm going to have to buy a competition cut like Goldees does.

[@BehindTheFoodTV]

The grade of beef definitely matters - as does where you source it (did you see my video from 2 weeks ago comparing a choice brisket from Sam's Club to a Prime brisket from Costco?). But 100% the method matters more than the grade of meat. I will put my choice brisket cooked unwrapped the whole way to 195 then rested at 150F for 15 hours against your wagyu brisket cooked to the stall, wrapped in butcher paper, finished to probe tender at 203F and rested for 1-2 hours and mine will win hands down no questions asked 100% of the time. Wanna know how I know? kzbin.info/www/bejne/iqLIgaCcr5yaick

[@Keith80027]

Good morning guys, I got up to watch, load everything from my garage outside for ARC pickup and most important to start my own brisket flat fire. Al I have completely butchered my elk for over 50 years and you don't suck at trimming, you may not be quickest, but you don't suck at trimming. It is 8 0"clock here and the yard guys started before 7:30 and we have planes overhead too. It is just part of smoking. I didn't know there was turmeric in Goldee's seasoning, I will add next time. Thanks for the details on how to make tallow with adding salt. I going to add tallow to my flat because my niece's butcher completely removed the fat cap from the flat and it is a fairly lean piece of meat. I put tallow on the bottom and top during my 16 hour hold at 150 degrees overnight and pray that this will bring moisture into the flat. I will check out Mr H's channel to see what he is up too. Thanks for the great full video with you all.

[@BehindTheFoodTV]

Thanks for the kind words Keith! That sucks about the brisket your niece's butcher butchered! If it's not too late I wouldn't hate seeing you inject some tallow into the flat as well. Good luck with it!

[@Keith80027]

@@BehindTheFoodTV I should of done that. Hoping Wagyu Tallow is the savior and I let you know how it turns out.

[@Instantphojo]

Coming from the H’s channel!! Can’t wait for your video!!

[@BehindTheFoodTV]

Welcome! See you in only a few hours!

[@chadpierce4211]

Do you have a link to the warming cabinet you use?

[@BehindTheFoodTV]

Sorry for the delayed reply! Here's the one I use: emv4.me/VevorWarmer

[@wtdudley05]

I was getting so anxious because of how long he left the pit open.

[@BehindTheFoodTV]

Trust me - with 3/8" steel it's not getting too cool in there. I wouldn't leave a smaller or cheap offset open that long but it's fine for this one.

[@wilsond3010]

I have to say I don't normally rest my briskets in tallow and never complained about it. I have been and done Franklin and Bar-A-BBQ in texas and i really liked it but when I need 3 or 4 napkins for the grease/tallow/juice call it how you want it's too much For me personally. I am curious to see a comparison for a whole brisket v separated Flat and Point cook

[@BehindTheFoodTV]

You've been doing it right all along it appears! So what's your theory on the separated cook? Do you think it will turn out better than together?

[@wilsond3010]

@@BehindTheFoodTV I am really curious i mean i know in theory cooks quicker but does it need the rest as well

[@jacobelder6806]

Love the video's, you should spray that fire box with some Canola.

[@BehindTheFoodTV]

That firebox gets so hot that nothing including canola keeps it in shape. It’s too bad too.

[@ryanstrickland2989]

where do you order your post oak from? I'm looking for some to be delivered to Florida.

[@BehindTheFoodTV]

Hey Ryan - I actually source it locally here in Raleigh. No idea where to get it down there sorry!

[@richard_zeller]

practicing since 12....thanks...I'll never be in my right mind when seasoning my meats again....

[@BehindTheFoodTV]

😂 “seasoning the brisket” can be your new euphemism for “rubbing your meat” 🤣

[@scottboyer8990]

Al, you are awesome! Did you say you are from NC? If so, I went to college in NC @GWU in Boiling Springs. You should do an episode on Bridges BBQ in Shelby!

[@TWC6724]

So, are the true “burnt ends” from opposite the Mohawk side or from the same side?

[@UrbanFisherman]

Nice job 👍🏽

[@smokingtarheel3003]

Now that was fun!

[@BehindTheFoodTV]

One of these days it will be you on the show!

[@brian2359]

Love the longer video!

[@BehindTheFoodTV]

Thanks Brian! This is what you can look forward to following the channel split - fewer videos but longer and more in depth.

[@lyleswavel320]

Can one brisket contaminate the other with juices running all over the board?

[@mikecoughlin4128]

I did the super trim the first time I did a brisket. Never did it again. Rounding the end etc wastes meat to me. If it’s thin and over I won’t serve that slice. I’ve watched a couple videos where they trimmed nothing and liked it.

[@otter3095]

Enjoyed the video 👏🏻👍🏻

[@BehindTheFoodTV]

Thanks Otter!

[@franks4973]

Eat more vegans, spread the love! lol Great tag!

[@BehindTheFoodTV]

Thanks!

[@hardtackbeans9790]

For many years I trimmed as a pro. Recently (in my old age) I trim nothing but the hard fat & sometime not even that if there isn't much. I can't believe all the time I wasted trimming brisket. Let those that eat your brisket trim for you. Never have used tallow at all.

[@BehindTheFoodTV]

When the cameras aren't rolling, I do a lot less :-)

[@hardtackbeans9790]

@@BehindTheFoodTV :-)

[@mikecoughlin4128]

I e only tasted a “tallowed” brisket once but it seemed greasy, not juicy. Subtle differences but the mouth feel threw me off. I’m will to try it again, hint, hint, to give it a fair chance but I won’t try it at home. If I don’t like it I’d have a lot of meat wasted.

[@BehindTheFoodTV]

I would imagine that tallow poured over a brisket would have that effect. I've seen them do it this way where it's placed under the brisket not on top, which avoids greasiness like you mention but as you could see from the result really doesn't change the meat much if at all. Thanks for watching Mike!

[@bigds01]

Al, I take the fat, put it in a pan and throw it in the smoker while I making my briskets. Renders our awesome smoked tallow

[@BehindTheFoodTV]

Nice! I tend to like "clean" tallow for brisket but I do make smoked or otherwise flavored tallow for other cooking.

[@dres-bbq3569]

What a nice video, love the H family. Now tallow or not, i think maybe it onley makes a difference when you have a low grade peace of meat, just maybe its a tought.

[@BehindTheFoodTV]

It might make more of a difference with a lesser grade of meat, but then probably I would inject instead of resting with tallow.

[@dres-bbq3569]

@@BehindTheFoodTV I might have commented a bit to soon, your right, i also think injecting would make a good diiference. I used it a couple of times on cuts like cuck eye or small "brisket" cuts

[@antarashnia84]

My first brisket took 16 hours it was definitely worth it.

[@BehindTheFoodTV]

Good things come to those who wait, right?

[@antarashnia84]

@@BehindTheFoodTV thats correct if you're going to do it right do it right the frist time and take no shortcuts.

[@bs7497]

To the Eat More Vegans guy.... (What is your name?) I've been a subscriber for six months or so. I have gone back and watched some of your earlier videos from when you first started your channel. I see you making a great effort to improve your content, and your channel, and your cooking. You're content, cooking, and your channel are constantly improving, especially in the past few months. You're doing a great job. Keep up the good work, and I'll keep watching.

[@BehindTheFoodTV]

Wow thanks! This is Al BTW - but Nick the cinematographer and Greg the editor get most of the credit for the quality of the production now. I can’t tell you how much those words mean to me - really to all of us. I look forward to seeing you around both channels as we mature and try to keep improving!

[@El_Jefebbq]

If you buy a prime or good quality brisket there's no need to add tallow

[@BehindTheFoodTV]

Clearly from the test we proved you right!

[@stephanieblackburn2778]

The H's sent us over im excited to see your other video's ❤❤

[@BehindTheFoodTV]

Yay! Welcome! The next 2 videos I drop are also with them so stay tuned!

[@dennisschickling2249]

Great Work. Well Done. I seen the H'es with the Cowboy. I want to cook one. But too much meat for my Wife & I. I have never seen only one clCook, just the Point in one cook & the Flat in a Different Cook. Any thought of that? #STAYSAFE #PHILLYPHILLY 🇺🇸

[@chadwallace3598]

Why tin foil? Doesn’t goldees and most others use the butcher paper?

[@mike86868]

@@chadwallace3598 Goldies use foil, they admit the tallow is just for presentation

[@BehindTheFoodTV]

Hey Chad. Folks only use butcher paper if they are putting the briskets back on the smoker after wrapping so more smoke can get in. For resting, the best results come from tin foil.

[@mikecope5727]

I have tried tallow and no tallow, always found the tallow flat was jucier.

[@BehindTheFoodTV]

Wrapping it with the tallow underneath for a long rest like the TX BBQ joints are doing now? Or were you doing something different with the tallow?

[@CG-zz4nd]

If you wanted to keep the bark on the brisket, you should of wrapped with butcher paper instead of aluminum foil.

[@BehindTheFoodTV]

Hey thanks for chiming in Carlos! That’s a great technique if you are wrapping them going back on the smoker. Doesn’t really apply to wrapped rests but I do really appreciate you taking the time to join the conversation!

[@barbecuefaq]

No tallow wrap person checking in; My family is not a fan of tallow wrapped brisket at all. If anything any extra tallow just leaves this film of fat inside your mouth. I think it definitely makes for great pictures but to me not super necessary.

[@BehindTheFoodTV]

@@barbecuefaq I’m with you now that I’ve tested it.

[@conduit242]

I’ve said over and over that resting in tallow is a myth. Pure goofy, cooked meat does not “sponge up” fat like this. Great to see this demonstrated!

[@BehindTheFoodTV]

You could have saved us a lot of time if you just told us! LOL seriously thanks for watching and chiming in!

[@LunarLocust]

Ooooohhhh... Mr. H and friends. I thought this guy was into equestrianism for a bit.

[@BehindTheFoodTV]

I don’t know about horses, But he’s definitely into BBQ!

[@LunarLocust]

@@BehindTheFoodTV don't look up Mr Hands

[@BehindTheFoodTV]

@@LunarLocust lol now I’m afraid

[@TheSilverSphincter69]

Generously salt your brisket before you put seasoning on it

[@BehindTheFoodTV]

Thanks for watching and taking the time to comment!

[@RaymondUrias]

Goldie's is gonna ban you 😂

[@BehindTheFoodTV]

Might have already :-)

[@mike86868]

Goldies say tallow is just for presentation

[@BehindTheFoodTV]

Actually, they say the tallow is the biggest key to their long rest, and that it matters more than the rest itself. Here's a video where they say that to me directly :-) kzbin.info/www/bejne/gWGolp17g5alZpY

[@mike86868]

@@BehindTheFoodTV fair enough. I was sure there is another video or two where they state it's for presentation. Maybe I am wrong though, but it made sense to me that it just adds to the wow factor when unwrapping. Anyhow, keep up the good work

[@jojojimmyjoe]

Love the video. Kinda wish the W.U.S.S. had made an appearance though.

[@BehindTheFoodTV]

LOL can't do it on every video :-)

[@re7206]

Are you going to reproduce a blacks brisket at home. Hope to see that

[@BehindTheFoodTV]

Yup! Actually just moved it over to the new channel! kzbin.info/www/bejne/jH2qcn5pq6p2isk

[@chelleroberson3222]

Dude didn't use a spray , 30 minutes each spray half water half apple cider vinegar

[@BehindTheFoodTV]

LOL that’s not actually how we make brisket anymore. But thanks for watching!

[@RaymondParker-h2p]

Portnoy rocks huge fan, think about it, who ever is driving this country will end coal, wood fired Apeetz, Bar-b-cue, next is gas stoves good luck with your induction hotplate, all in the name of climate

[@ArkhamNorth]

There was barely any tallow and none was on top of the brisket, so the methodology definitely could have been better.

[@BehindTheFoodTV]

Actually we used 1/2 cup of tallow and put it under the brisket - exactly the way that Goldee's and Bar-A-BBQ do it. So the methodology was spot on! Here's the video where the Goldee's folks showed me exactly how they do it: kzbin.info/www/bejne/gWGolp17g5alZpY

[@ArkhamNorth]

@@BehindTheFoodTV Nice, thanks. I use a lot more and top off the brisket too. Then again I do 12-18hr holds. 😂

[@daviddugger3329]

Pause!!

[@BehindTheFoodTV]

It's been 32 minutes paused and I can't wait anymore. Can I unpause now please?

[@bobhinley5410]

I own a MEATER. It’s awful. WiFi range is very short. Not useful for thinner cuts of meat. The metal end fell off. Not worth the cost.

[@BehindTheFoodTV]

@@bobhinley5410 hey Bob if the end fell off and the Wi-Fi isn’t working there’s a really good chance it’s seen temps higher than the approved range. They will likely replace it for you anyway - just contact their support folks.

[@mikecoughlin4128]

You must have a different model than I do. The whole thing is metal on mine except for about 1/2” at the charging end. The MEATER probe talks to the block, single, and it talks to wifi and I can go anywhere. Maybe your smoker is far away from your house/router?

[@JohnWarner-lu8rq]

The dyed hair makes me not want to watch.

[@BehindTheFoodTV]

If that’s your priority John then by all means go watch cooks whose hair you like. I can see how that would be a priority.

[@JohnWarner-lu8rq]

@@BehindTheFoodTV Rest assured that I will. I much prefer those who are fully aware of their age.

[@BehindTheFoodTV]

@@JohnWarner-lu8rq ok good. In my experience they make much better food. I will look forward to you not trolling here in the future.

[@JohnWarner-lu8rq]

@@BehindTheFoodTV "Troll" is a word those in grade school use.