Brisket on the Franklin Smoker | Mad Scientist BBQ

[@countryfirstusa9072]

My brisket has improved to crazy levels following all you do. Tnx brother .

[@MadScientistBBQ]

Really glad it helped

[@ryanpercell2445]

My first brisket was great IMO and familia.... Following Jeremy's recommendations.... I've used his basis it my own rub over 15 briskets or so... To my taste and preference... That's the beauty of cooking... Anyone wanting to learn more of fine cooking... Follow Marco Pierre White... FYI... He's the guy who taught Gordon Ramsay.....I mean he can't be entirely wrong...🤔

[@shootermcgavin991]

@@MadScientistBBQ Taught me SO much. The injected tallow with long rest= amazing brisket. Only my second one I made. Got another in the freezer. Can’t wait. Thank you sir!!!!!!!!

[@justinelliott2000]

Same

[@justinelliott2000]

My girlfriend is getting beat up after this! First thing she said is” that beard looks good on him”. Just kidding! We love your videos! This is truly a science!

[@petethehandyman9185]

First brisket today! 14 hours at 225, wrapped at 175, was butter tender at 203, let it rest for 4 hours, came out great! Couldn’t have done it without you! Thanks brother!

[@TROYCOOKS]

Wow, that brisket looked amazing Jeremy! I've been holding off on the beef tallow rage, but I think I may have to give it a try! And I may have to order me one of those Franklin pits! You nailed that cook brother!!! I think I need to pay you a visit so I can do a collab with ya sometime soon! I think it'll be fun! Cheers to ya brother!!!!

[@jaylancaster5419]

The use of tallow isn't really a "rage". It's something nearly all the big name restaurants use in one way or another. The public just wasn't aware. I enjoy your channel as well as Jeremy's.

[@waymor2460]

My boy’s keyboard has a broke period button!!!😅

[@jessefierros7876]

This is about as nailed as a brisket cook can get. He hit it out of the park with this one. I've never seen a better brisket cook video. Everytime he revisits a brisket cook video he hits the ball further and further.

[@512.constitutionalist8]

I've tried it... Works great. I've even gone so far as to put herbs in the Tallow to infuse it and then just strain it off before you pour it onto the brisket. Those subtle hints of the herbs can push it over the edge if you like that kind of flavor profile.

[@CarnivoreKipp]

Troy at least checkout the Shirley Fabrication patio model before you make a decision. It's a tank. Nicer than my LSG 24*40 and cheaper.

[@5andme851]

I've been alive 44 years. Spent countless hours watching cooking shows and professional chefs. I feel very confident that you are THE BEST BBQ spokesman I have ever watched. You are clear, concise and thorough . Your science makes so much sense and your methods are very smart and well thought out. Your videography and sound are also on point, as well as your set and backgrounds. I truly believe you are the best I have ever seen and took the time to tell you so. If you are ever in Rancho Cucamonga, Ca. hit me up so you can show me what I'm doing wrong.

[@abob2457]

The video quality is fantastic

[@netnomadaorta8711]

I haven't seen one of your videos in a few months since I moved and temporarily stopped barbequing, and dude, your videos' quality has gone up a lot. Simpler statements in the beginning, music only being added to the parts that need emotion behind it, simple ingredient mentioned later about what you use to enhance consuming brisket. Loving it

[@frankmaniscalco4794]

Watched your 12 mistakes video (and smoked the hard tallow from my brisket trim) and made my personal best brisket yesterday. Great vids

[@MadScientistBBQ]

That’s awesome! I’m glad it helped

[@cadets93]

Agreed. Not going to put in the money for wagyu tallow so I put the trimmings in the smoker and get good smoked tallow without feeling like I’m wasting the trimmings or the need to make sausage.

[@92bagder]

Once you smoke your own tallow you won't go back

[@joshvandergrift]

#TODO

[@opers_dopers]

I just made my first tallow today! So glad I found his vids. We had been doing it wrong for years 😬

[@raydarby7639]

This guy is the only person on KZbin doing everything correct in the brisket category. He figured out the tallow. And he is 100% correct Top 3 mistakes I see on KZbin 1. Over complicating the process ( rubs, au jus, injections.?) 2. Cheating the process ( foil , hot and fast , not trimming ) 3. Complete rest process ( room temp cool to 160 °- 170° then place in warmer or hold in over on warm for atleast 6 hours) take it off the smoker and immediately put it in a cooler and you've already lost . Keep it up Jeremy!

[@silvioholley]

I just want to say thankyou Jeremy. I’ve been a subscriber for a couple of yrs now and can honestly say you have turned me into a bbq king Lol my family and friends love when I bbq and can’t wait to come over. I never seen anybody break down the facts with science behind it. Your the man!

[@MadScientistBBQ]

Thanks!! I’m really glad it has helped you. It’s nice to see people appreciate the food.

[@danielworrel]

Smoked a Wagyu brisket from Costco on the RecTec pellet grill with a bunch of family at the lake. Did overnight at 225. Was at ~155 the next morning, increased temperature to 250, then 275 to finish. Wrapped it at 175. I have been using the trimmed fat in a foil pan to baste the brisket and when I wrap with great results ever since I saw your first beef tallow video. Relatives from Houston, Chicago, Dallas, Nashville all said it was the best brisket they have had.

[@cliffordweber274]

Not going to lie, a small tear went down my cheek during the brisket reveal

[@MariachiEntertainmentSystem]

A lot of cats obviously love the taste of their own brisket. You can tell that they think the brisket is a clear reflection of themselves as people. Jeremy isn’t like that. He loves the taste of that brisket. But you can see that he is admiring the brisket as it’s own thing. Almost like he had nothing to do with its greatness. He’s in awe of the process, in love with the technique. He’s a student of the game, not some cat who just thinks he’s a master of grilling and thinks everyone should just love his brisket. He’s learning. He knows it. And he’s a beast because of his humility.

[@YoderJosh]

I love the fresh and authentic addition you make to Aaron’s process. I am surprised that you no longer reference his work. Long time viewers know that you fully investigated his process and even figured out the bits he leaves out of his master class. Keep up the great journey. Thanks for bringing the Science.

[@armandoa5468]

Jeremy, can you make a video on how you use the brisket trimmings for hamburgers and sausage. Thank you in advance!

[@SgtJackyBoy2150]

I thought once I saw the tallow video every other bbq KZbin started doing it.

[@jeffreymerkle361]

Am I the only one that “air chews” along with Jeremy when he tastes his creations at the end of the videos?

[@GrizzAxxemann]

Nope. And I feasted on barbecue from a local joint last night and for breakfast with some eggs.

[@TechTails]

No snowflake

[@WhiskeyB]

Yes

[@anthonyalloway6438]

I've watched you and Franklin's videos in the past an sometimes we get drowned in information. This video by far has been the best. First of all, you were clear in the direction and directing us in how to smoke the brisket. You keyed in on hot points on the smoker and the evolution of how meat smokes. In addition, this can be used on different smokers for beginners. Wrapping temps for brisket have been a challenge for me because they can still come out dry. I have been challenged in finding the right peak in the stall. I do like your solution. Good job man! What's that in the can you used to keep it moist?

[@ronc4146]

Leather office chair armrest is a temporary substitute....

[@ronc4146]

Throw a Thermal Imager on it. Would be interesting to see the hot spots / cold spots...

[@macleod5295]

You should do a video on what to do with the trimmings and how to make burgers or sausage.

[@H.O.34Dr3am]

I appreciate you man. You turned bbq from an interest, to a hobby and because of that I've had some great food. Thanks for giving me new things to try and elevating my idea of what delicious is.

[@cottonclarksa]

16:50... that's just cruel! UNFAIR! LOL! The look on Jeremy's face is drool-worthy. Thanks so much for taking the time to dig deep into the chemistry of it all. It's not rocket science; instead, it's a commitment to the details for some 24+ hours and doing it the right way every step of the way. Mucho thanks!

[@the3rdid485]

This is like the fifth video I've watched of his, and every single time it's the best brisket, or bite he's ever taken lol.

[@scottsmith31]

Yup lol. He over exaggerates everything to make himself seem like a pro

[@MrJeffcoley1]

It would be fun to see him get a sour look and say, "Ugh, that's terrible."

[@ignoranceisnotatrend4669]

@@scottsmith31 he does over exaggerate, is mad scientist from Texas or do he just like and admire how Texans do our barbecue, I noticed that he is the only one on KZbin always trying to find and get a edge on brisket and ribs, BEING FROM TEXAS IT'S SIMPLE....SEASON YOUR BRISKET WITH SALT, GARLIC POWDER AND BLACK PEPPER OR WHAT EVER SEASON YOU LIKE AND SMOKE IT.

[@andrewbell4139]

I’ve followed your channel for a couple of years now. I’m very impressed with how far your videos have come. I love all of your videos, but I’m really impressed at how your not afraid to evolve your processes and always looking to improve your craft. Very fun to watch, keep up the great work.

[@harryschaefer4007]

Great video as always! Would love to see a video of you at Costco with tips on what to look for when shopping for a full brisket!

[@davidneuzil9356]

been watching Jeremy for quite awhile now and I have to admit that I think he was literally caught off guard by what he expieranced with that first bite. Awesome.

[@jacksonmaynor8541]

Could you do a video on how to maximize time of rest without a warming oven.

[@michael-ct-patriot]

A friend recommended to wrap the brisket in a large blanket and place it in a cooler for 7 hours. It is still steaming when you unwrap it and it does work. Just make sure the blanket insulates the meat completely in the cooler.

[@gavinguadagnoli3103]

I have tried tallow wrapping the brisket in Butcher paper and placing it in the oven at 170° (the lowest my oven goes) over night and it came out great! It’s also a MUCH easier workflow than trying to finish and eat the brisket in one day

[@itr0863]

@@gavinguadagnoli3103 I’m going to try that. My oven is also lowest at 170°. The in-laws requested a brisket Sunday but I am not staying up all night. I want to try to be in bed no later than midnight Saturday night.

[@gavinguadagnoli3103]

@@itr0863 did you end up trying it ? How did it come out?

[@itr0863]

@@gavinguadagnoli3103 Thanks for asking. I totally forgot to update. I was able to get it in the oven around midnight at 170°. I took it out and wrapped it in a beach towel and placed it into my 28 quart lifetime cooler from Walmart at 10 or so and went to church. We ate around noon and it was so delicious. That was my first time trying this because normally I would just start slicing after the typical two hour wait. I know everyone’s experience will be different but being able to not have to stay up all night and having great results still? I will be doing this from now on. Thank you!

[@graveyard_collectibles]

Watching you cook this brisket is the most relaxing and satisfying thing on KZbin

[@dgblac0]

You are right about the tallow, I've see a lot of vids using it to cook lately.

[@bearfootbears1891]

What can I say! Your videos are the greatest. At this time, my backyard smoker is a 7-year-old Char-Griller offset smoker. Before I found you on KZbin, everything I cooked in it either burned, not fully cooked after what should have been long enough to cook and be well done, or was smoked with dirty smoke to the point that it tasted like I quartered a lemon, took the middle of the lemon, salt and peppered it, smoked it, dropped it in the ash of the firebox, put it on a plate and ate it. After finding you on KZbin, I have been trying everything you say, to the letter! My Char-Griller doesn't work as well as you Country Joe's or Franklin, but I've made modifications to it and build fire in my firebox per your instructions (learning what works best for MY somker). I plan to buy a new smoker once the shortage of materials due to COVID-19 is over. Lastly, it is my personal opinion that you should have your own television show or, at the very least, have a show on the Food Network. Thank you for all that you do!

[@j.edwardsawlaw4735]

Great video. Something else - in Aaron Franklin's "Masterclass" commercials you now see a 1 second clip where he is putting beef tallow on his wrap - the secret is definitely out, and Jeremy solved it. Franklin is still the King of American Briskey - but Jeremy is the Court Vizier for sure!

[@hodzic16]

He's using the oil and butcher paper to start a fire in that clip.

[@davo912]

he didn't solve anything..how about asking him flat out..HE watched Max at Texicana BBQ?

[@kenethsoberano]

The only tallow in AF's wrap is the fat that was already in the brisket and rendered during the cook and extended rest and hold. That's another thing AF teaches in his MC. The false rumor came from Max's YT videos on Texas butter since Max had worked for AF for a season. But where Max put tallow on beef was during his tenure at Black's BBQ, not when working for AF.

[@davo912]

@@kenethsoberanothink you know everything? watch this video and watch when they take out the brisket..keep in mind it was a pickup with NEW butcher paper for the customers..that is not NORMAL RENDERING . You are making up facts as you go. Just because AF didn't teach you for all the money he charged doesn't mean it's what he does in the restaurant. .. kzbin.info/www/bejne/n3i3poJqZ7mBobc

[@j.edwardsawlaw4735]

@@kenethsoberano Huh - then what is AF putting on his butcher paper before the wrap?

[@04jaywilli1975]

I learned a couple recipes from an old pitmaster that worked at a local BBQ restaurant for more than 40 years. He told me that they would either coat their briskets with either applesauce, or brown sugar. I tried both, and it's amazing!

[@markymark_og8685]

I've ordered that Waygu beef Tallow ever since you first used it and it has been a game changer! Can't wait to step up the meat game and use the Smoked Tallow method. Thank you!

[@smokingtarheel3003]

Love the unwrapped music and the color of the brisket is incredible. You have taught me so much.

[@johnmoss8886]

Jeremy, instead of tipping the brisket to drain the fat that has pooled, you might consider Harry Soo’s Black Belt trick of placing a small piece of wood under the brisket in the middle to create a small arch. No pooling should occur then.

[@Alphabear141]

I was thinking the same thing. Harry Soo is the man!

[@thomaskobus2380]

You’ve gotta be the best bbq vlogger out there. I love all your vids Jeremy, but you just explain things so well. Why smoke penetrates. Why different salts are different volume. Why different woods burn differently. I love all your offsets. I wish I had one like you do, but I have a reverse flow. Kinda wish you had one so I could learn something from it, because there’s not many reverse flow vids out there that explain things. Anyhow, I love your channel, and you do a great job. Keep it up, and smoke on!

[@wheelairrentals7132]

Jeremy is the new BBQ Jesus!

[@MadScientistBBQ]

I’m flattered but there are plenty of old school guys who could school me in barbecue

[@CTguy203]

@@MadScientistBBQ idk bro your brisket always looks on point.

[@SIFUSAYSRELAX]

@@MadScientistBBQ im going to have to agree with OP. Dude, the way you break this bbq/brisket/science with a little comedy thrown in is second to none. Your videos are 🔥🔥, editing on point, clear and concise. Im sure I dont speak for myself when I say do DO NOT deserve you brotha. I dont even have an offset I'm rocking the OG kettle and when I see your videos pop up I click instantly. Thank you for all that you do brotha. Peace from PA

[@gmurf1111]

I think he is the BBQ Jesus for KZbin. In terms of “restaurants” I guess you could say Aaron Franklin is brisket Jesus and Sam Jones is whole hog Jesus. I wish Jeremy would open up a brick and mortar shop and get into the mix with them!

[@AZRob.]

I think you just made Harry Soo cry

[@mattbrown8139]

I know you're an offset guy but I REALLY want to see you cook on a Weber Smokey Mountain. I would love to see how you approach a bullet charcoal smoker versus what you do with your offsets. I love your videos and always learn a lot. Thank you for taking the time and spending the money to provide great content and for sharing your BBQ wisdom!

[@sultanbbq5517]

Keep up the great content! 💯🔥 Thanks for sharing your knowledge 🙏🏼💐

[@draskuul]

Keep in mind Aaron uses Morton's. Diamond Crystal just isn't found on the store shelves here in Texas, have to order it online. I imagine restaurant suppliers probably carry it. I am glad you mention the density differences and explain it. Far too many KZbin videos call for kosher salt by volume and not weight, and that makes a HUGE difference.

[@kayaddicted]

I've already paid for my Franklin pit and I'm waiting on the delivery. It's my first offset so I really appreciate these videos.

[@MadScientistBBQ]

Well you’re a lucky pitmaster.

[@wsimba1]

I moved to Texas about 9 months ago and bought my first smoker. I bought a Oklahoma Joe because i did not know much about the differences. So my first brisket was definitely a first brisket. I have made five now and each time i experience some new things and learn the terminology from your videos. Literally watching in between fire control and spritzing and just babysitting. I will make one tomorrow and i have so much more confidence now. I was going to go out and get a "bigger and better" bbq, but i decided to put in the work and make that Oklahoma Joe work for me. Sorry i got long winded, but all that to say this, thanks for your simplicity, technicality and expertise.

[@psychojackel69]

Made my first brisket in a oky joe. It was amazing! 22 hr cook 17.5 lbs i ate i passed out it was good. I had modified my oky with a real baffle plate, smoke stack lowering kit, fire basket, and gaskets. I moved on from it, and got a bigger offset from g stacks. It's still good for beginners

[@bmac_5543]

Aaron Franklin after watching Jeremy’s first beef tallow video. “DamnJeremy, just be cool!”

[@lemmh2]

This never crossed my mind for brisket. But since I've been in my early 20s, I always wrapped spareribs with pork fat instead of brown sugar, etc. I like using 1/2 bacon grease and 1/2 rendered basic uncured pork fat and just drizzling it over.

[@paula.2422]

I have a few favorite BBQ channels I watch and follow...but this is the absolute most gorgeous and delicious looking brisket I've ever seen. Thank you so much for all you do brother. Great job!

[@jeffhruska8626]

for some reason during the intro I felt like I just came from "off the ranch" lol

[@xmikemurphyx]

Came here to say the same thing. Same intro song.

[@mshafer2006]

My thoughts exactly. Lol

[@DangerPeligro1]

Same!

[@larryfairtrace1330]

I used this method and it was by far the best brisket I have made. This is top notch.

[@tannerlough]

Try a salt brine! I love to put the salt on mine first and leave it in the fridge over night. Would love to see you do that experiment.

[@richlopez4466]

He certainly should do a video on that.Did your dry brine effect the ability to form a nice smoke ring at all?

[@jamesrazza3278]

Appreciate you noting/showing the wood splits you're using for this sized offset. Very helpful and consistent with what I've been using/trying on my 40" LSG off-set. Thanks, Jeremy. Great video.

[@Borescoped]

“Kissing the meat with smoke and heat” - Mad Scientist BBQ June 2021

[@AndrewIanWeir]

Wow man. Hands down....... that looks like best cooked brisket I’ve seen on KZbin!!!. And I’ve watched all of them!

[@cirwin4099]

Just wanted to let everyone know I used Wisio to send Jeremy a few questions. His video response was great.

[@JJ-qy8xu]

How is that done?

[@JJ-qy8xu]

How is that done (wisio) video?

[@cirwin4099]

@@JJ-qy8xu it’s pretty easy. He has a link above. You basically pay a small fee, write up your questions and submit. I didn’t create an account…. Then once Jeremy creates a video response you’ll receive an email with a link to it. Jeremy answered all my questions one by one. It was pretty cool.

[@steverodriguez2582]

I’ve never actually had my mouth water watching a video. That looks amazing

[@davidpearson8043]

Thanks Jeremy for another great brisket video. When resting, and you let the temp drop to the 180’s, do you not lose a ton of juice/liquid when you re-wrap? What do you think this second wrap adds to the final product? Thanks in advance!

[@christopherclark7460]

I second this

[@shradur2218]

I wonder what the argument is for rewrapping as well

[@tristancleary]

I've played around with the tallow a couple of times - last one I did I used it as a binder right at the start. Best brisket I've ever done.

[@marcosandoval3051]

My bro here a trend setter with the beef tallow

[@brianstasney7553]

The amount of subtle knowledge shared in this post is incredible. Thanks for the content!

[@robertr.2561]

Jeremy incredible stuff. So I noticed you put the brisket fat side down after you wrap it? Is there any rhyme or reason for that?

[@MadScientistBBQ]

Trying to keep the bark on the meat side from getting soggy

[@djbone604]

Crazy timing. Based on Jeremy’s science experiment & Chef Tom’s how to vid, I made my first tallow from today’s brisket trimmings. When I added the water to my render pot, I also added LIQUID smoke in the hopes of infusing the leftover oil. Results pending. Thanks for all you share! 🇨🇦👍

[@maniafsari2949]

The goatee means you’re actually Jeremy’s evil twin.

[@ronc4146]

Would that be Randy?

[@BixbyConsequence]

Yes, lol. Star Trek taught me this.

[@joshuamoore4410]

This must be the darkest timeline Abed!

[@Jake.r606]

it's obvious that Jeremy's brisket keeps getting better, but I really appreciate his reaction to the finished product, it just brings the whole video together.

[@kenethsoberano]

He's a great impersonator and actor. Keep that in mind.

[@tlove9125]

Would love to see a head to head Franklin’s vs Brazos.

[@tlove9125]

@@Rebel-ul8wc perfect analogy, guitarist and pitmaster

[@yoddy0]

The Brazos is a great smoker but you have to seal those spots that aren't lined up right with the pit. That is probably the most annoying thing about them.

[@vbelbel490]

@@yoddy0 Did y'all cut the baffle plate out your Brazos? Franklin's has no diffuser or baffle.

[@yoddy0]

@@vbelbel490 No I left mine pretty much stock with the exception of the gasket

[@drd9973]

Hey man I just want to say "Thank You". I made an awful Brisket a few years ago and I have been afraid to do it again as it was such a waste of money. Now Thanks to your videos you gave me enough courage and KNOWLEDGE to try it again! This time SCORE! I now feel like a real man again.

[@ryleywilliams3559]

yes! finally! I love how often you're uploading brother. Fantastic content.

[@kdaddy310]

What’s the purpose of rewrapping before the warming oven ?

[@RaleighSmoke]

Well done as always. 🍻

[@LowVoltage_FPV]

I'd like to see you do a video (maybe in a market) showing what you look for when purchasing a brisket.

[@waymor2460]

I don’t know, seems to me the 8 hour rest in the warming oven has more to do with the tenderness and moisture than a few ounces of tallow poured on one side of the brisket before wrapping.

[@hasielmena9381]

Thanks Jeremy for your %99.99999 amazing video. You’ve inspired me to spend countless hours watching and feeding a fire to eat out of this world bbq with my family.

[@MessengerAT]

Can't wait for a blind taste test against the Brazos.

[@lynndollar1013]

I sold my Brazos to buy a Franklin. If I still had the Brazos, and I was choosing which one to put a brisket on, I can promise you, the Brazos does not get the call. Brazos is a bottom up smoker. Franklin is top down and has a lot more air flow.

[@MessengerAT]

@@lynndollar1013 how long did it take for you to receive you franklin when you ordered it.

[@lynndollar1013]

@@MessengerAT I don't remember. I got on the list two or three years ago, before there was even a Franklin BBQ Pit. At that time, they were just measuring interest, IMO.

[@joshuamoore4410]

What does the Franklin cost?

[@JJ-qy8xu]

Great video, it sure looked good. I would like some information on specific things that could be done to a Brazos to help improve that flow. A Jeremy video on mods to improve a Brazos would be amazing!

[@myriadcorp]

I noticed the price of Brisket in Costco doubled in the last month. I was getting them for $40 and now they are $80.

[@737diesel]

If you cook it often enough, then we've all seen it. And it sucks. I like a lot of bark on the point, so I trim most of the fat off of it. The pile of fat is a rip-off. Everyone up the chain before us gets rewarded by the pound; we pay by the pound.

[@rebelcat420]

@@737diesel no, that pile of fat isn’t a COMPLETE rip off. Learn how to render it out for your own tallow. You can also use tallow where you would use oil in other cooking, besides using it as Jeremy does with brisket.

[@shawngillogly6873]

That's due to the ransomware attack on the largest meat packer in the US last month. Nearly 20% of all beef was affected.

[@stevequincy388]

I remember a few years ago when Costco brisket was 2.99 a pound. Not anymore!

[@alexvillalobos7137]

Just got my first brisket and yeah 5.99 at$82 wasn’t cheap only had about 10 lb after removing fat and an extra flap of meat

[@JoseDaLefty]

Idk how you don’t have more followers than this One of the best bbq channels out there

[@twofstu1]

I'd like to see you cook a brisket on the Oklahoma joe.

[@CommunionCups]

I recently put the tallow in the pan and basted with the smoked melted tallow from the pan. Worked out pretty well!

[@billyjohnson8794]

What’s the reasoning for wrapping again when you rest?

[@JohnDoe-rj8nd]

The paper helps to hold in the moisture and protect the bark from being overdone.

[@richardvanrich9701]

This is the one we were waiting for... After you got the Franklin Smoker, we were all waiting for the day this video would come out to confirm if the smoker would stand up to the hype. Looks like it clearly did, thanks for posting.

[@pjkokos]

Pretty soon your gunna be soaking your wood in beef tallow....lol

[@Railroad_Bbq]

I usually use a mixture of black coffee and beef broth to spritz brisket. Chuck roast, and beef ribs

[@etpe4830]

beef talon discussion : what if you had a pan to catch the brisket's drippings and simply put them all back on it when wrapping ?

[@abelantuna3840]

That's was my question. Following

[@johnwooldridge1860]

what dose it prove squirting juice out from the fat layer between the meat?

[@BuschHawg]

08:15 the brazzos in the background lookin so lonely and jealous lmao

[@hasimkhan1936]

Stop Killing Animals...Be Vegan

[@sevenmile24]

LMAO , The disrespect 😂

[@brayansantos2518]

@@hasimkhan1936 stop eating the animals food be a meat eater

[@FunAtDisney]

I got that same can of beef tallow as a Father’s Day gift. I haven’t used it yet. Harry Soo told me to store in the freezer and it should last much better.

[@lm877]

Yummy, as juicy as my wife's Valencia Oranges!!🤤

[@mikecooks122]

I wonder how her peaches taste

[@daveklassen7052]

@@mikecooks122 I would be somewhat concerned if she has more than one ...

[@mikecooks122]

@@daveklassen7052 Id be sickened but curious

[@hasimkhan1936]

Stop Killing Animals...Be Vegan

[@hasimkhan1936]

@@mikecooks122 Why The Hell You People aare Eating Non Veg

[@leroysanchez3500]

I have used all your technics of smoking BBQ and my meats have been getting better and better everytime i fire up my Oklahoma Joe Offset. Thanks again for all the info. you have on KZbin. Keep up the videos and i will sure be watching.

[@AxeL71188]

nice try

[@MasterNooddle]

i know right

[@exoticflorida2360]

Watched this video a few times now! Taking delivery of my Franklin tomorrow morning and have a SRF wagyu waiting in the fridge! After starting with a Traeger and moving to a Yoder, very excited to run an offset for the first time. Thanks for ongoing inspiration to make great bbq 💯

[@GeorgeGeo]

Call me crazy but I prefer steak any day

[@MadScientistBBQ]

I like them both, but there is something special about a brisket

[@BackyardEngineer334]

Brisket is something I would feed my dog, I don’t consider it “people food”.

[@aaroncook5928]

@@BackyardEngineer334 have you tried brisket from a bbq master? It will change your mind lol.

[@jb2009BCT]

There’s a lot of great BBQ channels on the KZbin, but yours takes the cake IMO. Great video quality, great info, and great BBQ. Keep it up brother, you are killing it.

[@AxeL71188]

fake

[@ohmyet2173]

I am going to try that tallow on the side!! I did water on the side today! Love the results!! Thanks for mentioning the type of salt you used! I was afraid the kosher salt I used today wasn’t going to work, but you confirmed it’s fine. I’m probably going to hit it with a grinder next time just to make it less course. Thanks for the video! Looking forward to watching more and eating fantastic meats!!

[@paultherriault2260]

Finally, someone that actually understands bbq. !!! Dude, it’s obvious you’ve been doing your homework and understand what real bbq should be. (Aaron to me still is the best teacher, no offence lol). So I’ve got a cheap offset (OK Joe) but my briskets have been pretty darn good. I wish I had the chance to bbq on a cooker like yours, I can only imagine how much better my brisket would be. Anyhow, love your Chanel

[@mujiworld3739]

I only have been smoking meat for a year and a half and i have been using smoked tallow long time it was amazing , for beef ribs , chucks and beef cheeks as well especially when i am working with local beef which is mostly at the level of select grade .

[@CaptRon817]

Very interesting, but if i may share a little something here. I live in Texas, and smoking beef is a long time tradition. Personally, have been smoking briskets for ?? at least 50 years. You and I are on the same page ...sorta. Like you I trim my brisket etc. but I cover mine in a light layer of yellow mustard, this helps hold the rub but cooks away so that you never taste it. I too, use salt and pepper just as you do but I also add just a small amount of garlic powder. My smoker is off set and large, heavy steel. My fire/heat I try to hold around 240 deg. for 6 hours or so, as this is as much smoke as your brisket will ever get. And now the difference. I use a large electric roaster oven something like a turkey might be baked in. Two layers of heavy foil in the pan ( on top of the internal grate) to create a 'boat', in the boat goes the meat, fat up. A second layer of foil covers the top, the sides are pulled up and folded over. Turn the heat to about 250-255, put the lid on and walk away. Several hours will pass before the desired internal temp is reached in the thicker part of the brisket. Shoot for 190 deg., when that temp is reached turn it off and let it rest. When ready, remove the lid and top piece of foil and you will see a juicy, tender brisket sitting in its own juices. Save the juice!! Remove the brisket and slice, use the juice if you wish and however you choose. We use it (a little because it is very salty so...) added to a big pot of pinto beans, another Texas thing I guess but so good. The internal magic temp. on the big thick end is 185-190 deg. The reason I went to the roaster oven is 1) controlled heat and 2) time.. several hours like overnight!! So I start the day before we intend to slice but it is ALWAYS....tender and juicy. Age has slowed me down some but over the years I have provided brisket to weddings, church functions, family get together etc. If you are a weekend warrior/cook, give this a try. The little roaster ovens are $30.00 bucks or so and worth it. BTW, I put my oven on my work bench in the garage, otherwise if done inside, your home will smell like a BBQ joint!!

[@Hankxiong]

I take those trimmings season them the same as i would the brisket. Put in a tray like what you used for the tallow. Those trimmings gets smoked and fat rendered into smoke tallow. You’ll have some of the juiciest beef strips when the product is done. Extremely rich.

[@Lawnvolution]

Your delivery in your videos are top notch man.

[@thegoose3]

Great video!!! Maybe a suggestion on a cook to see what you can load up on that size of smoker for a actual backyard get together. Ie how would you do a brisket, a pork shoulder, and maybe some chicken. Or something like that. Really enjoy your videos!!!

[@WookieLove1]

Wow Jeremy. May be your best video yet. I was hanging on every twist and turn. Backed it up a couple times too. Great job and THANKS!!

[@kyridgejumper]

Throw a small piece of wood under the flat to keep that liquid from pooling. Great explanation on everything

[@peterbradshaw8177]

I am dying to have an offset. But for now, my Weber kettle is the best I can have. Thank you for the constant inspiration. Even though I'm not using the same cooking medium, I have still learned a ton and have used your shared knowledge to improve on my smoking technique.

[@aaronmartin1698]

Next cook on the Franklin pit should either be a whole chicken, a rack of ramb ribs or lamb shanks. Also keep up the great videos! I feel like my BBQ is always better the next time I cook it thanks to your videos!

[@mark222b]

I don't know why I keep watching these videos, I know I'll just get hungry.

[@jaydial1010]

Listen.. pro tip.. if you don’t want puddles on your brisket simply put a small chunk of firewood under your brisket. This will keep it like a “dome” and the moisture will naturally run off without you having to tilt it.. Thanks 😎