Is Beef Tallow Legit on Brisket? Mama an Papa Joe's Beef Tallow Brisket and Burnt Ends

[@jcallenmusic]

Love the pup watching you!!

[@mamaandpapajoe]

JC! that's my road dawg man, a serious chow hound....lolol

[@jcallenmusic]

@@mamaandpapajoe Awesome glad I found your page have gotten many good tips already and thank you. I'm a devout subscriber and follower now!!

[@mamaandpapajoe]

@@jcallenmusic Thanks so much JC, much appreciated!

[@uwinuwish]

At first I was like “what the hell is he doing cutting all that off” Then the finished trim was amazing, Bravo to you sir.

[@mamaandpapajoe]

Glad you enjoyed it Uwin, it's a little different but it works.

[@CosmicStargoat]

Now that is how you trim a brisket. I just did a 22# prime for a lady friend of mine who was having a party. After trimming and rendering, I had just about 7 lb. of finished product, but every bite was delicious and edible, no throwaway at all. I did brush on beef tallow at the end, mixed with some au jus from concentrate. The brisket was a huge success.

[@mamaandpapajoe]

Thanks Ruthless! Brisket is my favorite meat to trim! Your process sounds legit!

[@tomhughes6143]

Great video and glad I came across your channel! I’m now a subscriber and look forward to seeing many more from you.. I couldn’t make out what your spritz was.? Beef stock and ??

[@mamaandpapajoe]

Beef stock and Maggi! Thanks for subbing Tom, much appreciated.

[@tomhughes6143]

@@mamaandpapajoe Maggi...I learned something new today thanks to you Sir!

[@bfoster59]

I use as the binder rather than mustard.

[@mamaandpapajoe]

I can see that working Bob!

[@bfoster59]

I wanted a piece of the brisket brother, and your trimming skills are on point. I just stumbled on to your channel today, I'll be watching your content and I'll be notified on anything new you put out. Keep up the awesome content.

[@BrisketMedic]

I’m so glad you said that! I used it instead of misting my paper, and it turned out the same way my good cooks do. After talking to many restaurants- I found they use tallow like you did, because basically it’s free with trimmings, and they glaze it when serving for looks only. Very lightly.

[@mamaandpapajoe]

Great tip, I probably used it wrong! I'll play with it!!

[@BrisketMedic]

@@mamaandpapajoe you used it right! I’m glad you found the same results I did. Basically all the restaurants are doing is not buying any product to spritz paper while wrapping and making the presentation look pretty with the tallow. The original video claim from a certain scientist is erroneous. He added too much. At the wrong times. Too long. Thanks for your video, love y’all’s stuff

[@saics]

Great vid! Learned how to trim faster. Can you tell me what makes you decide to keep the flat and point together, then separate instead of separating them completely from the start?

[@mamaandpapajoe]

Great question Saics! I believe that you end up with a juicier flat if the point is there to buffer it during most of the cook, so I separate later.

[@saics]

@@mamaandpapajoe make sense! thanks so much. also really enjoyed your competition trim video as well. great tips!

[@EverettBBQ]

2:59 - Point Exposed, breakin out the shears, down & durty trim! I luv it! 🔥 5:31 - Monster brisket and that's AFTER the trim, wowza! 🐄 13:31 - Decadent Burnt Ends! 🤤 16:51 - Your daughter is so lucky! 😀 Another tremendous cook. Bravo, CJ! 👍

[@mamaandpapajoe]

My man E! Keeping it real!

[@brandonaskew9170]

Dope video... I used the beef tallow a few weeks ago and it was a noticeable difference in the flat. I mopped the brisket with it and used it to soak the wrap. By far the best brisket I ever had.

[@mamaandpapajoe]

Awesome Brandon, I'm still trying to figure out how to best use it!

[@rogertwitty8221]

i think tallow is a game changer....my man didnt use enough

[@CulinaryGod]

I was under the assumption that the beef tallow idea was to unwrap the brisket after it's cooked on the pit, set aside the juices, then re-wrap the brisket with tallow and allow it to rest. This is the method I tried and I found it to offer a juicier brisket than what I'm typically able to achieve. Could have been a coincidence, but the experiment worked for me.

[@mamaandpapajoe]

Interesting CulnaryGod! That might be my next experiment! Thanks for the info!

[@CulinaryGod]

@@mamaandpapajoe You're welcome, and keep up the great videos! Also, just to clarify when re-wrapping the brisket to rest it's in new butcher paper, not the same paper used to cook it in the pit. Cheers!

[@mamaandpapajoe]

@@CulinaryGod Awesome!

[@carlzepeda2167]

Is this the concept you got from MadScientist? While there are many bbq spots using beef tallow, I can guarantee that nobody is unwrapping a brisket and rewrapping them with new paper. Franklin does a 100 briskets a day...that’s a ton of wasted paper and lost time. Tallow is simply just added when they wrap. I’d say yours most certainly was a coincidence.

[@CulinaryGod]

@@carlzepeda2167 Yes, this is what MadScientist did and myself as well. While I have no clue what Franklin and the others do, it seemed to work for me. Paper is cheap, whatever money is lost in that is made up by charging more for the finished product. Or at least that's how I'd justify. I'm no pro so this is just my opinion.

[@brianveestrom6784]

The burnt ends were the star. Glad you showed the prep and cooking of them. Thanks CJ

[@mamaandpapajoe]

I agree Brian! Glad you enjoyed it

[@colinkobel2868]

Aside from the tallow, do you always turn in the burnt ends? I am planning on entering my first comp this summer. Also, which is your favorite wrap, paper or tinfoil? Thanks Jo!

[@mamaandpapajoe]

I've never turned in burnt ends at a comp. Foil for comps but I love paper at home. Provides 2 different texture and moisture content.

[@CentralTexasGrilling]

I used the beef tallow on a brisket last weekend and found it didn't do much for the brisket either.

[@mamaandpapajoe]

Maybe it takes some playing with!

[@youcantcme2]

Looks amazing, the sauce looks interesting, quite dark, what brand is it if it's not homemade of course?

[@mamaandpapajoe]

Sauce????

[@youcantcme2]

@@mamaandpapajoe for the burnt ends!

[@mamaandpapajoe]

@@youcantcme2 Blues Hog Champion's blend!

[@2AChef-n-BBQ]

Thank you!!! I tried tallow on the brisket I did after my last brisket video. I found no real difference either. I truly believe it's the cook that makes a great brisket. But tallow is the new "Holy Grail" trick everyone is buying into.

[@mamaandpapajoe]

Very well said TPC!

[@nephewsque6751]

Great job man ,I wish you were my neighbor. What temp were you running the smoker? And can I buy the rustic rub in Dallas ? I have family that travels from there frequently

[@mamaandpapajoe]

Hey Carl, Texasselectseasonings.com is the place! I was running 275. Holla if u ever come to my neck of the woods!

[@Michael_Lederman]

Thanks for exploring the Beef Tallow story. Also for teaching me the best way to make burnt ends.

[@mamaandpapajoe]

You bet Michael, thanks for watching.

[@themeatstall9001]

Great cook Poppa. I loved that brisket trim and the way you separated it to finish the cook. I have always been curious about finishing a brisket in that manner.. You have learned me something today.....lol. Looking forward to the next video brother. So it's a no on the beef tallow?

[@mamaandpapajoe]

Thanks for watching Rick, I won't say a definite no. I'm going to play around and see if I can figure it out, I'll be sure to let you know!

[@terrycloth48]

What sauce did you use on the burnt ends? Looked really good

[@mamaandpapajoe]

So good, Blue's Hog Championship Blend.

[@terrycloth48]

Thank you, subscribed

[@elbarriocookers4393]

Great video everyone is is on this beef tallow train. Thanks to this video I’ll get off at that next train stop😂 choo! Choo!

[@danssmokintreasures]

I have been noticing that too... I have some tallow around might have to try it.

[@mamaandpapajoe]

lol.... It might take some playing with!

[@mamaandpapajoe]

@Daniel, let me know it turns out.

[@bloodsport5112]

Just my .02 cents, I bought some Wagyu fat, used it on a 5lb prime chuck roast. I mopped the roast every 30 minutes or so with the tallow. Put it in an aluminum pan right on the grill with the meat. I cook quite a bit of meat and I definitely noticed a difference. I also wet the paper down with it when I wrapped. It was most excellent. Will be doing a brisket very soon. First time seeing any of your videos, well done. Yeah, agree with others, your burnt ends looked amazing!! It's so enjoyable seeing others videos and how they work a piece of meat. Thanks for sharing!!

[@mamaandpapajoe]

Thanks for the info and subbing Blood Sport! Your methods make sense, let me know how your brisket turns out!

[@CookingwithStephennJacklyn]

Dang ! Love the trimming of the Brisket and those burnt ends oh man that's some Beef Candy right there. Thanks for sharing. Cheers!

[@mamaandpapajoe]

Thanks Stephen... Fatty burnt ends rocks!

[@JasonSmith-yc3pb]

Thats the prettiest trim job ive ever seen Im gonna call you the. Brisket Barber

[@mamaandpapajoe]

LOLOLOLOl.. Thanks for watching Jason!

[@joedavila8706]

What kind of knife do use to trim your brisket.

[@mamaandpapajoe]

Not sure of the brand, something awarded at a comp. I just keep em sharp!

[@charcoalchili]

I’ve never seen a brisket trimmed so well!

[@mamaandpapajoe]

Thanks Charles.

[@dcdarrbare]

Legit took me 23 minutes yesterday! This man's like lightning!!

[@mamaandpapajoe]

​@@dcdarrbare We talking about practice! lol

[@blueenglishstaffybreeder6956]

New sub here in Australia mate, bout to binge watch your vids

[@mamaandpapajoe]

Thanks Blue English, your pups are beautiful!

[@blueenglishstaffybreeder6956]

@@mamaandpapajoe thank you sir

[@madwoodbbq3834]

brother you killed it great video man

[@mamaandpapajoe]

Thanks Madwood!

[@BackyardSmoke614]

appreciate you doing this, great educational video. Imma keep doing it the way old fashion way. If it ain't broke don't fix it.

[@mamaandpapajoe]

Right on bro! I usually live by those words!

[@bjsbackyardbuckeyebbq5820]

Definitely been waiting on this one, looks great, appreciate your professional review, I’ve tried the tallow on lower grade briskets and it appears to improve the taste and juiciness but when I move up to the prime it may not be as needed. You have inspired me to do burnt ends too, based on your video it seems the better quality beef really doesn’t need tallow, appreciate your guidance as I try to perfect my brisket process 👏🏾✌🏾

[@monkeyseemonkeydobbq6294]

Good quality beef I don't think tallow is needed. You hit it out of the park again.🙊👍🤤

[@mamaandpapajoe]

Some very good points I hadn't thought of! Quality meats don't need the help. Thanks for watching.

[@srmehta123]

Where did you get your cutting board??

[@mamaandpapajoe]

facebook.com/bletzackerswoodshop

[@dwprado25]

Glad I found your channel through Smokin Joe's KZbin pitmaster challenge. You guys are great!

[@mamaandpapajoe]

Awesome! Thank you Nick!

[@michaelhamilton5418]

I really like the way you use many different kinds of rubs and binders.

[@mamaandpapajoe]

So many ways to skin that cat man!

[@superbear617]

I just found you guys, and I am impressed! I like your direct, no nonsense approach, filled with useful tips and explanations. (Also, I usually use the phrase "OK, Sports Fans" when I gather my kids around, so I see we have something in common besides a love of BBQ!) I wish I could drop by for a taste of that brisket! I just subscribed, so I will be checking out your other videos soon. Good luck with the channel....

[@mamaandpapajoe]

Welcome aboard Super Bear! Thanks for subbing and watching!

[@sawboneiomc8809]

Don’t know why I haven’t found this channel sooner..glad I did. I see a binge watch of your videos.

[@mamaandpapajoe]

Welcome aboard! Much appreciated.

[@otter5zero]

Great vid CJ - 💰 brisky as always! I've recently started making tallow with my fat trimmings as well. Would love to see any other recipes you may have!

[@mamaandpapajoe]

Thanks Patrick! Will do!

[@CentralTexasGrilling]

Great looking burnt ends. I'll take a pile of those please.

[@mamaandpapajoe]

Money!

[@smalltowntexasbbqburgersbr1391]

Interesting stuff! Thanks for sharing your experience. I wonder if there is some other secret with how it is applied and in what quantities. I might have to try this too. Have a great day brother! - Mac

[@mamaandpapajoe]

Good question! Like most other things, just gotta experiment to see how it works best.

[@diplosoriano9898]

Sorry new to the channel are these your own rubs?

[@mamaandpapajoe]

Welcome and thanks Diplo. The rubs are available commercially.

[@Baronraymundo]

Wish I saw this 24 hours sooner! Got my first brisket going on my Woodwind, trying the tallow as well, but would have liked making burnt ends now.

[@mamaandpapajoe]

I see more briskets in your future Ray!

[@lmsmuffin]

11 pm on a Sunday night and now I’m hungry. Papa Joe those burnt ends and brisket look outstanding. Look forward to seeing how you’ll use that beef tallow in other recipes. Thanks for sharing.

[@mamaandpapajoe]

Thanks for watching Imsmuffin!

[@calebd7371]

The best method I’ve seen for tallow is injecting with it then using it as a binder then putting on the paper... pretty much just seems as a fail safe for if you run the brisket hot

[@mamaandpapajoe]

I can see that!

[@kendrick607]

I've never smoked anything before but from what I've seen the tallow definitely does make a difference. And when I start my first smoke I will be using the tallow method.

[@mamaandpapajoe]

Sweet! Let me know how it turns out!

[@WhiskeyandBrookies]

Man now I'm hungry! Lol...... I watched one video where they made 2 briskets. One with mustard binder. The other with tallow binder. There were visual differences fwit. Nice video

[@mamaandpapajoe]

Good stuff Mark, I'll be trying it again!

[@KIRBBQ]

GReatly appreciate your take on this! TFS!

[@mamaandpapajoe]

Thanks for watching!

[@rodneytmoore]

I've only done about 7 briskets so I'm no expert.😂 4 on a masterbuilt 3 on a traeger. But my last brisket I used wagu beef tallow and it made a big difference. The step I did different was I used the Tallow as a binder and then added my seasonings. And also added a lot more Tallow to the wrapping process than you did. Great video and a beautiful brisket. 👍🏾

[@mamaandpapajoe]

Thanks Rodney, I'll keep those tips in mind for the next one.

[@DS-ob3gt]

Great idea! I also saw someone use the tallow mix with seasoning and injected the brisket. Going to have to try this on my next one for Juneteenth!

[@littlebob1261]

Warm the tallow in the smoker first :)

[@justinberg6455]

What type of Masterbuilt do you have?

[@mamaandpapajoe]

@@justinberg6455 I have a Traeger

[@hammamzamzami1101]

Great video, new subscriber here. I’m sure you made your judgement based on your experience. I would have liked to see a side by side comparison of with tallow and without from the same brisket cut in half.

[@mamaandpapajoe]

I totally agree. I'll be running another test at some point. Thanks for subbing!

[@bullparnu7434]

Hey bro I never did the burnt end thing but did the beef tallow wrap and yes it’s the best brisket I’ve done. Peace

[@mamaandpapajoe]

I'm going to try it again with some adjustments. Thanks

[@bullparnu7434]

@@mamaandpapajoe it all starts with good product. Will wait for next vid.

[@mamaandpapajoe]

@@bullparnu7434 Holla

[@jamiewhite5452]

Try injecting the tallow. I don't think I have ever seen a trimming that looked so neat and clean. Well done. Those burnt ends looked INSANE!!!!

[@mamaandpapajoe]

Thanks Jamie, very good idea!

[@jamiewhite5452]

I'm sorry. My statement "try and inject the tallow" was really a question. I was curious if it would make a difference if you were to inject the brisket instead of brushing it on. I am guessing that with your experience with BBQ/smoking, you already considered that. Also, I really do appreciate your videos man. Thank you for your time and tips.

[@mamaandpapajoe]

@@jamiewhite5452 I've never done it before Jamie but others have. If you had a lean brisket, a little might help.

[@floydbroady2059]

Look like he did a good job on it make me want some

[@mamaandpapajoe]

Thanks for watching Floyd!

[@millenialbroadcast]

Great cook! Thanks for testing the tallow.

[@mamaandpapajoe]

Give it a try and let me know, thanks for watching!

[@darwinhoel3991]

Nice work, CJ. Lovely brisket as usual. 👍

[@mamaandpapajoe]

Glad you enjoyed it brotha man!

[@tjbyrd1130]

Great job on the trimming.

[@mamaandpapajoe]

Thanks TJ!

[@HuSmokin]

Great video thank you!

[@mamaandpapajoe]

Thank you for watching Hu!

[@shawnhooks3448]

Great cook my ppl absolutely great cook

[@mamaandpapajoe]

Thanks so much Shawn!

[@billyrogers8384]

Honest opinion 👌! Looks great! Why is beef tallow a new thing?

[@mamaandpapajoe]

Someone made a video saying that Aaron Franklin uses it in his restaurant! lololol

[@billyrogers8384]

@@mamaandpapajoe I think that was Mad Scientist BBQ!

[@billyrogers8384]

And Harry Soo!!

[@opfreakx]

@@billyrogers8384 Mad Scientist BBQ did it, and then it took off like wildfire.

[@ynotbbq]

"Let's season this puppy..." Dog in the background is like "WHAT!?!"

[@mamaandpapajoe]

wow! Beef tallow brought you! lololol

[@laurengriffin2225]

I just picked some Waygu Beef Tallow to my finished product. Will keep you posted.

[@mamaandpapajoe]

Please do Lauren! Thanks

[@Cheffluff]

Great job 👏

[@mamaandpapajoe]

Thank you Bigg Fluff!! 😃

[@MelkorHimself]

You didn't see a difference with tallow in the flat because you barely let the thing rest. It was still so hot when you sliced that all the moisture was vaporizing. If you let the brisket rest at least two hours, it'll relax enough and absorb the tallow such that you'll notice a difference.

[@mamaandpapajoe]

I'll buy that!

[@ironman44320]

I saw a couple of videos where the guys injected the beef tallow. it gave it more of a wagyu texture....

[@mamaandpapajoe]

I've seen them too Anthony, so many ways to skin the cat.

[@oneofmanyte3321]

Just let them sit for at least 3 hours and you get the same as tallow.

[@mamaandpapajoe]

I agree!

[@KevinStaggs]

Great looking brisket. Those burnt ends looked fantastic, but heh, slices or BEs the point is where its at.

[@mamaandpapajoe]

You got that right! Fat is where it's at! lol

[@TaylorsFSCooking]

Man that brisket turned out good. I dont understand why Tallow would do anything for a brisket either.

[@mamaandpapajoe]

Thanks Taylor! Always looking for something new!

[@hillbillyboycooking]

Looks delicious

[@mamaandpapajoe]

Yessir...

[@hillbillyboycooking]

@@mamaandpapajoe yes

[@ctrchg]

Nice trimming!

[@mamaandpapajoe]

Thank you! Cheers Gary!

[@samuelsheff1007]

Only thing I do different than you is letting my meat rest longer. I have the same Timberline Traeger. Great clip!

[@mamaandpapajoe]

Good stuff Samuel, I was pressed and definitely did not let this one rest long enough!

[@samuelsheff1007]

@@mamaandpapajoe I just joined your channel. Enjoying it a lot and have learned a lot! I have a catering business here in Tampa, going to try your chicken technique when I fire up the trader this wknd. I work off of two custom drum smokers as well. Looking forward to checking out more clips and learning more! Are you on Instagram?

[@mamaandpapajoe]

@@samuelsheff1007 Thanks so much Samuel! Yeas I'm on IG (Mama and Papa Joe's Bbq). Drums are becoming a big deal now. Let me know if I might be able to help in any way.

[@LadyofQSylvieCurry]

Thanks for verifying. I suspected it would not add any benefit.

[@mamaandpapajoe]

I'm going to try it again with some adjustments.

[@diplosoriano9898]

That looks bomb 💣

[@mamaandpapajoe]

Thanks for watching Diplo!

[@DJSephEntertainment]

I would think most of the tallow melts and ends up in the bottom of the smoker.

[@mamaandpapajoe]

Lololol... pretty much a fad in my opinion.

[@jmartinez4460]

Awesome looking Brisket.

[@mamaandpapajoe]

Thanks for watching Justin.

[@embecmom5863]

just think to compare like with like the rest time has to be the same.. and I think there is a lot more beef tallow used.. great cook as normal..

[@mamaandpapajoe]

Very true! The rest time definitely has to be considered!

[@bfoster59]

definitely adds to the brisket..

[@mamaandpapajoe]

Nothing wrong with it Bob. Thanks for watching.

[@ljambeck]

nice trim job!

[@mamaandpapajoe]

Thank you! Cheers!

[@rayharris5452]

Probably makes no difference for us back yarders. IMO The beef broth spritz does more. Great cook

[@mamaandpapajoe]

I agree Ray, Thanks for watching.

[@gustavusbonner7817]

Am first time sub

[@mamaandpapajoe]

Welcome Gustavo! Look around and thanks for subbing

[@253rrlegend]

I've never seen anyone and Ive watched some of the biggest names in bbq, and I've never ever seen anyone start carving up their brisket while it is smoking hot like that, he said his rest period was 30 mins, 2 hrs is the bare minimuim

[@mamaandpapajoe]

I mentioned that I was pressed for time and sliced without proper resting!

[@rogertwitty8221]

you only let it rest for a half a hour🤯...but then you said your wife was bringing it to your daughter...i get it....real tallk i watch these vids for the little stuff.....and when you used scissors i was like 🤯🤯🤯🤯 Brilliant.....then you cut the point off just for burnt ends.....i liked it....now i made and used tallow for the 4th of JUly and bro it is a game changer...i do not think you used enough in your vid....i enjected it and mopped it twice at different times....i live in colorado so altittude will effect Moisture......tallow is a game changer......over all GREAT VID ....JESUS IS LORD .....God bless ya bro😁😁😁😁

[@mamaandpapajoe]

Congrats if you've found a way to use and enjoy tallow with brisket, props to you. I haven't, I love how it crisps up some oven roasted potatoes though. Thanks for watching Roger.

[@gitsnshiggles]

post a vid on how you made the tallow.

[@mamaandpapajoe]

kzbin.info/www/bejne/oXa4YpV_oceGp6s

[@ericflygstad8789]

Did he say Beef stock and maggot juice?

[@mamaandpapajoe]

lolololol... Maggi juice is legit man!

[@ericflygstad8789]

@@mamaandpapajoe Thanks for the update. I was scared for a minute. Loved the video. Keep it up. P.S. What is Maggie Juice?

[@mamaandpapajoe]

@@ericflygstad8789 www.bing.com/images/search?view=detailV2&ccid=UFvLZkxF&id=D782DD6729131C1371A162274362368ECAA13950&thid=OIP.UFvLZkxF4hb59xc1KwBa1wAAAA&mediaurl=https%3a%2f%2fi5.walmartimages.com%2fasr%2fb551f896-5b6d-424b-a609-4eed170018b7_1.704a9ce3ad22bb98709bde8e22430166.jpeg%3fodnHeight%3d450%26odnWidth%3d450%26odnBg%3dffffff&cdnurl=https%3a%2f%2fth.bing.com%2fth%2fid%2fR505bcb664c45e216f9f717352b005ad7%3frik%3dUDmhyo42YkMnYg%26pid%3dImgRaw&exph=450&expw=450&q=jugo+de+maggie&simid=608052611965083552&ck=1CCA23CFFA4E55869A557D85CA434FC9&selectedIndex=7&qpvt=jugo+de+maggie&FORM=IRPRST&ajaxhist=0

[@ericflygstad8789]

@@mamaandpapajoe Thanks, I'll; try some.

[@abdatruthteller5895]

You should try the Wagyu beef tallow and instead of melting the tallow and pouring it on, don't melt it and just slather the brisket down then wrap it up in the butcher paper. It makes a big difference!!!

[@mamaandpapajoe]

Will give it a try AB, thanks for the tip!

[@abdatruthteller5895]

@@mamaandpapajoe no problem at brotha, your channel popped up as a video that I should enjoy and I'm quite glad that I clicked and subscribed.

[@mamaandpapajoe]

@@abdatruthteller5895 We appreciate your support AB!

[@bobbicatton]

I'm sure you'll make good use of that tallow on something else, so your efforts making it won't be all for not😁 Those burnt ends look amazing‼️

[@mamaandpapajoe]

You got that right Bobbi! I'll tallow everything! lolololol

[@KDUBS71]

Mad knife skills. Don't fear the knife.

[@mamaandpapajoe]

Thanks for watching Kevin.

[@BBQROCKSTAR178]

In my humble opinion, resting for about 4 hours has more benefits than just tallow...especially on higher grades. Great video sir....thanks for sharing!

[@mamaandpapajoe]

Totally agree! Thanks for watching.

[@BrisketMedic]

Very true! Controlled resting makes allllll the difference in the world

[@ScottysBackYardBBQ]

been using tallow for over 45 years us old timers . this isnt new to us. nothing on a brisket goes to waste

[@mamaandpapajoe]

Giddyup!

[@gnbcmbaytown]

Why was you not destination bbq pitmasters

[@gnbcmbaytown]

On

[@mamaandpapajoe]

🤣🤣🤣Thanks man.

[@WolvesHart79]

30 minute rest on a brisket? Not sure if you can get a fair judgment on that with such a quick rest.

[@mamaandpapajoe]

I can agree with that.

[@gitsnshiggles]

did anyone see that probe temp?? 210. Yeah, tallow is a waste of time putting it back on the meat trying to get more flavor. Its a restaurant trick to make it look juicy for the 'gram. use it to cook some eggs. way better results

[@mamaandpapajoe]

I totally agree Tony! 100%!

[@corridor444]

I feel you should of used way way more tallow on it like pour it over the brisket

[@mamaandpapajoe]

That seriously turns the bark to a paste.

[@billpoppe4138]

I came for the meat and stayed for the beard!

[@mamaandpapajoe]

lolol... That's too funny Bill! Thanks for watching!

[@get_understanding]

Nice job but if i may, Next time try to inject it with the tallow mixed with a little spg. Thank me later

[@mamaandpapajoe]

Thanks for the tip Asayah! I'll try that next time!

[@sterlingworthinc9242]

Nice Job.. I came to the same conclusion!

[@mamaandpapajoe]

Thanks Sterling!

[@savalascraftbarbecue]

Give me the address I’ll bring the beer 🍻 lol good stuff as always 👍

[@mamaandpapajoe]

We need to do a collab bro!

[@savalascraftbarbecue]

@@mamaandpapajoe it would be an honor

[@danielroper18]

Well done, you know what the hell your doing

[@mamaandpapajoe]

Thanks for watching Trader!

[@oldmanfunky4909]

I cried when he put that in a pellet smoker.

[@mamaandpapajoe]

MEH

[@RobBeatdownBrown]

First cook I’ve seen out of 9 or 10 videos to honestly admit the tallow thing didn’t make much of a difference. Tom over at All Things BBQ recently did the tallow trick and it completely destroyed his bark. I’d be in TEARS, man 😩 lol I think it’s just one of them trendy placebo hacks everybody’s taking as gospel cuz they’ve seen Aaron Franklin do it.

[@littlebob1261]

Has Aaron admitted to it? I thought it all started because Mad Scientist BBQ theorized that's what he did. Mad scientist smokes the tallow now to heat it up, I can't wait to try myself :)

[@mamaandpapajoe]

Totally agree Rob, thanks for watching.

[@mamaandpapajoe]

I think just mentioning Franklin's name gets views! lolol

[@edwardrossiter9612]

I think there’s a couple things at play. He already had a prime brisket and only let it rest a half hour. Given those two things I wouldn’t expect the tallow method to “work” as much as it would on a lower grade brisket with a few hours to rest.

[@keithd_htx]

You’re wasting your time and money if you don’t inject the tallow before you put it on the grill. Waiting to put it on the paper after it’s cooked won’t do anything for the flavor.

[@bex550]

After you put the sauce on I had to disconnect

[@mamaandpapajoe]

Sauce????

[@larrywimberly4930]

it didn't hurt

[@mamaandpapajoe]

Lololol

[@diplosoriano9898]

Burnt ends are Mexican “chicharones” lol

[@mamaandpapajoe]

Lololol YESSIR!

[@PEETY666]

Where's the smoke?

[@mamaandpapajoe]

????

[@thickymcghee7681]

Love your beard Papa Joe. You look like a tan Zeus.

[@mamaandpapajoe]

lol. Thanks so much Thicky, we appreciate your support!