Wagyu Beef Tallow Is NOT Aaron Franklin's Secret! I Can PROVE It!

[@cemysh33]

One thing to keep in mind is that not everyone, most people, have a ton of brisket/beef fat trimmings left over to have almost 3lbs of tallow available for cooking. That's where the tallow in a can comes in play to have available. When i smoke a brisket i use the trimmings as the tallow for the brisket. But for ateak or other cooks wanting to use tallow the can comes in clutch. Each has their own use. Its a win win.

[@SmokingDadBBQ]

My butcher sells bags of suet ready to go for $3. It’s a great way to make your own

[@cemysh33]

@@SmokingDadBBQ that's awesome. I'm in north Alabama and have basically no butcher's here for something like that. Would love to take my online BBQ Supply store to a physical location with a butcher attached. One day...

[@billcole1124]

Thank you for this video! I recently smoked a wagyu brisket and rendered down the trimmings during the cook. I poured almost half of the smoked tallow back on to the brisket during the wrap, but was left with a whole mason jar of smoked wagyu tallow. The other day I did an experiment where I used store bought beef tallow versus my home made smoked wagyu tallow as the oil for smash burgers. The depth of flavor I got from the smoked wagyu tallow was insane. I will always make my own beef tallow from now on!

[@SmokingDadBBQ]

Good stuff!

[@ethiopianbuffman]

There probably is not a difference between home and waygu but they should be used slightly differently. For those who don’t cook brisket all the time, we most likely don’t have any trimmings to render down. The waygu tallow from South Chicago Packing is one of the cheaper waygu beef tallows and sometimes cheaper than regular beef tallow. I think adding any beef tallow is worthwhile and unless you have a butcher willing to sell you fat trimmings for cheap this is our only option unfortunately

[@giboco]

I do not cook brisket often, so what i do is render my trimmings the night before and that saves me the expense of buying talo.

[@timothybecker8360]

Another great video as usual! I’ve been trying to add wood chips to the ash drawer, but can never get them to burn (I have classic series 2). Do you have any tips for getting those wood chips to burn?

[@roadstar92220]

James, What is in the spray you are using? Just watching the video makes my mouth water. 😊

[@PatrickStrodel]

Hi James!. Another great video! I would love to see how you make seasoned tallow.

[@SmokingDadBBQ]

Thanks and will do Patrick

[@CoolJay77]

Great comparison. I've never had them side by side, it is good to know. On a side note, Wagyu fat has a higher concentration of oleic acid which results in a lower melting point of the fat, and as part of intermuscular fat in steaks, it contributes to a pleasant eating experience. I inject with salted and smoked tallow a second time before carving. Just perhaps the lower melting point of Wagyu tallow makes it to leak out even more than non Wagyu fat. Not sure. Sarah did feel that the regular tallow injected meat was a bit juicier.

[@Keith80027]

I guessing no. I had a can in my house before the house burnt. I see if you find it worth while to replace. Sarah you did a great job doing the taste test and you should do more to keep James honest! Thanks for saving me so money on not replacing my Wagyu Beef Tallow and yes I would like to hear how you favor your tallow.

[@user-et3kk4tn4s]

I smoke mine while the meat is smoking. It's not a huge difference I just think the higher fat content helps absorb the smoke a bit better and it does help with making things more moist depending on the cut of meat you have. Or in my mind after spending the money on it does all these wonderful things.

[@Loquitaco]

Sarah is the best haha! She always keeps it real

[@praetorxyn]

I like the canned tallow, because I don't cook briskets all the time (and even if I did, I'm not sure I could be arsedo to reconfigure my kamado where I could put a Dutch oven in it etc just to produce a tallow that's going to have a shelf life on it anyway. I do smoke my tallow before using it though.

[@garrisonstewart9306]

Love it! Great seeing Sarah and the little out takes!!!! One question, how long can tallow be held for? I made my own when I did my first brisket. I used coffee filter to strain it lol

[@leekekwick4496]

Love your videos, I always see you put your water pans into your Kamados full of water. I’ve def found it easier to put them in dry and then fill them. Doesn’t have to be super cold water as I guess you get in Canada. But it def makes the process much easier. 👍

[@jeffhopkins1140]

Hi James. I’ve smoked the trimmings off brisket for couple of years now and use it all the time: fried potatoes, smash burgers, and injecting into brisket. Totally agree with you on the value and really ramping up flavour. I’d be really interested in your thoughts & experience infusing the tallow during rendering. That’s something I haven’t thought of and would be great to see your experiments there. Also, I’m in Burlington too and wondering where did you get your tri-tip? I’ve never seen it around here except maybe a J&G once? Thanks and love the videos.

[@rrvil]

I’ll admit, I bought into the waygu beef tallow hype when the craze first started. I did notice an improvement in my bbq quality, but I soon started using my brisket trimmings in a pan under my brisket while cooking to render my own tallow. I couldn’t tell any difference between the expensive waygu tallow and my brisket renderings and as you mentioned and at a fraction of the cost. Don’t think I’ll be buying the waygu tallow anytime soon.

[@SmokingDadBBQ]

I’m not against affiliate links (clearly as my description is full of them) It’s one of the few things that pay for the cost of the food BUT not when they don’t offer any value or improvement

[@JGill0124]

This is a great video. I can’t be sure if these bbq restaurants are buying wagyu tallow to add to their briskets seeing as the cost of meat goes up and they have to use every part to ensure they are getting the most yield. It would be more economical if they were rendering their own tallow from trimmings not fit for sausages or burgers. I’ve rendered and smoked my own tallow and it was amazing. I would love to see an in depth video on your new double indirect method vs your old and which turns out better food.

[@danielwolman]

are you now putting the wood in on top, and then the meat in before your dome is soaked? because when i put wood in before dome is heat soaked (ie when id normally put meat in) its stopped smoking before i can cook

[@jamesorr1200]

I loved Sarah! The Wagyu tallow thing has always seemed incongruous to me. My understanding (which could be wrong) is that Wagyu is Wagyu bc of excess marbling, not bc the marbling has an extra dimension of flavor. Wagyu tallow seems like saying the water came out of a 2L rather than a quart: the water is the water. I’d love to try smoking a tri-tip like a brisket. How long would you say the cook took?

[@zacharyfett2491]

Um………..you broke my brain. I think you’re absolutely right! I cannot believe that hasn’t dawned on me before!

[@ryanbramich6951]

Great comparison although smoked tallow does usually have better flavor than non smoked tallow. IMO, the argument for wagyu tallow is that it has a silkier creamier mouthfeel but probably not discernible to most people…

[@mikesimms7329]

Hi James, Great content - one of the reasons I just bought a Classic 3++ However, it as just been delivered and there is a hairline crack running almost all the way around the internal base of the unit, just under the vent opening. Nothing on the outside to suggest any problems and the packaging was undamaged. Is this normal? Is the unit useable? Should I return for a replacement? I haven't even assembled the Joe yet, as I was worried about the structural integrity given the crack and the high operating temperatures. Just missed one of the best grilling weekends of the year! Any comments would be appreciated - Thanks.

[@TheBgoose]

Have you done the same comparison with injecting with tallow versus without? That would be interesting SxS also.

[@dr.brucepierce]

Do you think there is a difference in double indirect, using deflectors plus slow roller vs deflectors plus 3 tier/pizza stone/drip pan setups on KJ 1 or 2?

[@Zokfend]

I used to make my own tallow from smoking and rendering down the trimmings, then last year I bought that wagyu on Amazon for $30. I smoked it and used it on 4 or 5 briskets last year. This year I've done 3 briskets so far but I'm back to using my trimmings again (wagyu is still sitting in the garage fridge). I actually like the rendered trimmings better. It smells and tastes better. I will admit I season my tallow with a little bit of whatever rub I use. But as a user of both, I don't think the wagyu offers anything more than what you can get for free with your trimmings, and again I like my trimmings better. It tastes and smells more "meaty" than wagyu while still offering that fatty moist mouth feel.

[@JayHutchG]

Another good vid James. I too have spent the $30 bucks on the exact same Wagyu tallow, but actually like my home made just as much. James you may want to include Sara more often. Great personality and natural on camera. Clearly she knows what she likes and seems to have an educated pallet. Sometimes 2 opinions on a cook makes for interesting observations. I have learned much from you, of course after knowing everything for quite a while ;-)

[@gregwilliams2066]

How close is the tri tip compared to brisket point?

[@chrismartin3214]

Thanks for another great video. I have been using your smoked tallow and it’s been a great addition to my bbq toolkit. I wanted to let you know that I have a big joe series 2 with the 2-tier rack system without the slow roller. I was able to replicate your double indirect with a water pan by putting the divide and conquer system on top of the lower deflector plates. I was worried it wouldn’t be stable but I had no issues. One additional benefit of this was it allowed me to use the XL smoke ware pan as a water pan…thanks again for the continued great videos

[@NomadBaker]

James have you tried to take a "sous-vide" approach to smoking? Like described by Harold Mcgee in his book On Food and Cooking, slowcooked meats lose less moisture and remain juicier if cooked to a lower internal temperature (just above 70 degrees C or 158F). This internal temperature would ideally be reached by keeping a lower cooking temperature, that approaches or is the desired internal temperature (the "sous-vide" approach), and cooking times would be significantly increased (24 to 48h) to allow for fat to be rendered and connective tissue to be denatured. It could be an interesting comparison video to traditionally smoked food products. Love your work, keep it up!

[@JustGrillingandChilling.]

In my next life, I want to come back as; 1) - a member of James’ family. 2) - James backyard assistant. 3) - James’ butcher.

[@SmokingDadBBQ]

lol

[@briandaffern5108]

Just curious, did you put the meat on before the kamado came up to temp?

[@SmokingDadBBQ]

Yes to get a little benefit of the extra wood chunks I placed on top that will burn clean with the vents wide open trying to heat the cold grill

[@jamesdavis4941]

4:13 You mentioned having a recipe for making your own Lawry’s rub? I looked but didn’t see it. Great cook and comparison, glad to know homemade is equally as effective and provides more flavor when smoked, love your content!

[@SmokingDadBBQ]

thanks! Here you go, Lawry’s Alternative: 2 Tbsp salt 2 tsp white sugar ¾ tsp paprika ¼ tsp ground turmeric ¼ teaspoon onion powder ¼ teaspoon garlic powder ¼ teaspoon cornstarch

[@thele1521]

I watch your videos and the videos of those other youtubers who promote the use of wagyu tallow...I am thinking that maybe an experiment on a brisket, and applying the tallow before wrapping and letting it rest in the tallow. In most of those other videos, the brisket is usually resting in the fat for a long time and covered with it when they are slicing, so that might create a different flavor (like dipping meat in a sauce). If wagyu tastes different to let say black angus, then it follows that the fat should have different taste. From personal experience, I notice a big different between the usual beef tallow (that I make in the rare occasion I do brisket) and wagyu tallow when used to fry food, so I specifically buy wagyu tallow for that purpose because it creates a very distinct flavor. Though the wagyu tallow I use is a different brand (local to my area).

[@TheMattstaub]

Thanks for doing this. The question of $30 vs trimmings on hand has always been there for me. You saved me $30.

[@SmokingDadBBQ]

Glad I could help

[@beerbarnbrewing9160]

I would love to see your thoughts on different flavor profiles of tallow. Thanks!

[@SilatShooter]

What temp do you cook the tri tip to? Do you prefer to grilling it?

[@SmokingDadBBQ]

I usually do them as steaks but for a comparison it’s cheaper than two briskets

[@samacc2536]

Love videos like this! As mentioned by others…. A detailed video of what trimmings are best for burgers/sausage, tallow, or scrap would be great! I always end up making a mess injecting, maybe good injecting tips and tricks could be included as well? Looking forward to future DoJoe videos (maybe a brisket)! 😁

[@SmokingDadBBQ]

You got it!

[@samacc2536]

@@SmokingDadBBQ you’re the best!

[@rickstevens3027]

Awe. so good to see Sara.Can't believe I've been buying this stuff... Now I'm going to do my own personal taste next time I do briskets. Thanks!! ...I'm still wondering if KJ accessories work in my WSK?

[@SmokingDadBBQ]

My next video is the divide and conquer rack system

[@rickstevens3027]

@@SmokingDadBBQ CANT WAIT!

[@ramajuYT]

How long I can store my tallow in my fridge ?

[@SmokingDadBBQ]

I usually try to use it up in a month

[@Synthelicious]

Another great upload! +1 on the deepdive of flavoring the tallow 👍🏻

[@SmokingDadBBQ]

thanks!

[@emmgeevideo]

I'm making my own tortillas today with some real Mexican masa. I could save some time and buy tortillas at the store. But I'm expecting that "make your own" is going to result in a noticeable taste difference. I think that will be worth the time and effort. I think saving $30 but taking all the time to make my own tallow with a result that is the same as store-bought isn't a trade-off I'm likely to make. Also I think a better hype test would be premium wagyu tallow vs. a cheaper brand since most people are likely to use store-bought.

[@SmokingDadBBQ]

Connivence is always a winner, but in the case of tallow it fits into the workflow a little more naturally than other make your own things as I like to salt dry brine the day before so after your trim you have fresh fat to work with. Toss it on a burner with some water and simmer for 2 hrs and you’ve got the tallow for tomorrow. It’s almost convenient enough to never need the store bought stuff

[@Nxtrice]

Is your homemade tallow choice, select, or prime?

[@SmokingDadBBQ]

This one was choice.

[@NomadBaker]

Why would a restaurant, that is about saving pennies everywhere they can, spent a huge amount of money on something they have as a "waste product"? It doesn't make any logical sense when you have pounds of trim that you can turn to tallow yourself.

[@SmokingDadBBQ]

Exactly. Especially at 100 briskets a day this suggestion never made any sense

[@Blixtt]

I’ve been interested in this method for a while now (using beef tallow). Did you use Waygu for your homemade product? Does it matter what grade beef I can start with?

[@SmokingDadBBQ]

We used choice for this one

[@kmbbmj5857]

Something to consider is a side by side with no tallow and beef tallow vs hog lard.

[@STAMP501]

16:12 “not gonna eat all that piece” ..proceeds to eat all that piece lol it had to be good! Great video..

[@SmokingDadBBQ]

LOL thanks!

[@smokescouts]

The South Chicago Packing tallow tastes and smells exactly like my homemade Costco prime brisket tallow, so will never waste money on that again. However, the homemade tallow from a Masami Ranch Waygu, Snake River Farms Gold, or I’m assuming any other premier Waygu brisket are on another level - those have a sweet smell, so good it could be used as a candle, no joke.

[@bobjohnson8169]

Smoking Dad, we need a start to finish on how to collect and store fat, prep fat and make tallow! This would be enormously helpful. Thanks for your videos, they are wonderful! B

[@leeleew7524]

I have some of this stuff, only used it a couple of times as I have only done a handful of briskets and would like to do more but they are very time consuming, haven't done a tri tip but if it is similar to a brisket point I will give one a shot, seems like it would cook quicker, thanks James!

[@wallyj2000]

Hey James, another great video tell Sarah, she done an amazing job.

[@SmokingDadBBQ]

thanks, will do!

[@jbright97]

I don't have brisket trimmings and no willing to put in the extra work to make my own. Just like bacon grease, I don't bother. So the Wyagu tallow is a great option for guys that prepare meat occasionally.

[@romeroharris6008]

Ghee actually works better then tallow and its essentially comes from beef

[@agpmjm]

I tried injecting Wagyu tallow into a Brisket- damned expensive here in the UK. To be honest I was disappointed. It didn`t become a `poor man`s Wagyu beef` despite the hype. Going to use my own home made tallow next week. Yes please to a video describing flavoured tallow :)

[@SmokingDadBBQ]

My experience to the T. Will do thanks

[@wesleydrew9242]

This confirmed my suspicion that Wagyu beef tallow was hype and marketing. Thank you for the comparison.

[@BehindTheFoodTV]

Great test James - way to save us all some money! And it’s great seeing Sarah again - please give her Leah’s and my regards!

[@sourdoughhome2571]

Interesting... all the wagyu tallow junkies I've seen just wrap the brisket with WT. I've not seen injections of WT. Have you tried just wrapping a brisket, or tri-tip, in tallow and WT?

[@toddwynia7491]

Awesome comparison. Well done.

[@Isovapor]

Love the new slicing machete! Great video once again! Cheers!

[@SmokingDadBBQ]

cheers!

[@jessecenere9542]

how are you getting such great brak on your kamado!? I never seem to get bark like that

[@jessecenere9542]

Great bark* Mine never seems to come out like that

[@FOGOcharcoal]

This is some great stuff James. We want more Sara in your vids!

[@ArthurMcArthur]

The commercially available Wagyu tallow is largely false advertising. I tasted the Snake Farms Wagyu Tallow versus Wagyu Tallow from a high end butchery in LA (Gwen) and they tasted nothing alike. The look and consistency was also quite different. This leads me to think that many commercial brands highly dilute their tallow with non-Wagyu fat. High quality Wagyu tallow is exceptional

[@bobbyrob2008]

Great Comparison, TY!!! Please do content on flavoring Tallow…Have a great one! 👊🏼🙏🏼

[@arboyprepper4616]

James another great video. Since I’ve seen your first video with homemade tallow , I stopped buying the wagyu. Gotta smoke a Tri tip soon

[@SmokingDadBBQ]

Right on

[@dweb2275]

Wish you had added a 3rd one with no tallow.

[@SmokingDadBBQ]

It does help from previous brisket flat tests. Just not a difference on expensive vs using your own trim

[@chuckhansen5325]

Do you ever cook on an offset cause I'm tired of watching videos on lazy man's pellet grills and Kamodos

[@SmokingDadBBQ]

The video on Thursday was on my offset, the one right before this one

[@bubblehead7680]

Nice comparison. I wouldn't have spent the $30 in the first place. You know, adding Sarah will probably double your subscribers. 😊

[@GrantHendrick]

Howdy James. Thank you for such an excellent comparison. Please tell Sarah she did great.

[@SmokingDadBBQ]

thanks, will do!

[@theunchartedtrucker1113]

Great comparison and video

[@SmokingDadBBQ]

Thanks! 👍

[@STAMP501]

Don’t think it was specifically SCP Wagyu, it was just tallow added to the brisket..

[@RouseMeNot]

Brilliant as I purchased that exact product on its hype. I’’m planning to create some blends as a 2024 resolution. Inspired!

[@SmokingDadBBQ]

Shiitake mushrooms, garlic and onion go nice for beef tallow

[@bernardsbbq]

Great experiment and thank you for helping us save money.

[@SmokingDadBBQ]

thanks!

[@BRMakesStuff]

Who says Franklin BBQ’s secret is ANY brand of tallow? It isn’t. Tallow is an internet fad. Zero of my BBQ joints here in central Texas use tallow nor did they when winning competitions.

[@SmokingDadBBQ]

Couldn’t agree more. I am not anti affiliate links as I have many… but the positioning of this product as better or the secret was a little reckless in the pursuit of a quick buck IMO

[@CoolJay77]

@@SmokingDadBBQ We appreciate you keeping this channel honest.

[@BRMakesStuff]

@@SmokingDadBBQ Well by "ANY brand" I really meant ANY tallow at all. But I also understand what you're saying too.

[@henrykrinkle5353]

Missed that trend, fortunately. Your pooch seemed to really enjoy that tallow poor . . did he get a lick? My dog demands that I share the bounty :) Nice to see the missus commenting as well!

[@SmokingDadBBQ]

Good show. Expensive idea

[@Dranomoly]

Similar if not the same but it’s about time and effort to get the tallow, it’s not hard but some would rather pay the money and have a great product.

[@SmokingDadBBQ]

for sure

[@SilverFoxCooking]

I like the wagyu tallow. I would never have enough trimmings to render my own, so to me it is not a bad option.

[@cemysh33]

Agreed!

[@rhec_junior_9122]

you'd be suprised how much tallow you can get from the trim of 1 brisket

[@cemysh33]

@@rhec_junior_9122 true, I only do 16lb+ briskets but also use the tallow in place of other cooking oils so I run through it quickly, making the can of tallow really helpful.

[@SilverFoxCooking]

@@rhec_junior_9122 I have no doubt. I have cooked one, maybe two briskets, it is kind of a boring cut to me. I use the tallow for frying or adding to beef ribs, roasts, or pork butt. I have rendered my own, but the wagyu is definitely a different consistency. I usually use my beef trimming for burgers.

[@RumandCook]

Another interesting video. I'll admit, I'm lazy and generally buy it. 🍻

[@soumynonareverse7807]

Sara, you did great. You're just nervous as it's your first time. James, make her get used to this. She knows the things you like and dislike. Just record a few vids and you'll both get used to eachother. Love to see you both. Next time, include kids?

[@frank_osuna]

I just dumped all my South Chicago Packing Wagyu stock after watching this.

[@MikeHoltackers]

Wagyu tallow not being the magic sauce for Franklin makes sense, just looking at it from a perspective of economics. Many people in the bbq community are gullible as fork though hahaha

[@SmokingDadBBQ]

Right? Can you imagine the cost at over 100 briskets per day

[@CoolJay77]

Many BBQ joints use tallow for two reasons, one to provide sheen to the bark for presentation purposes, and secondly, the tallow that gets on the cutting board serves to coat the slices, so they don't oxidize. Neither is necessary when cooking at home. However I do inject with smoked and salted lard or tallow, just hoping it helps. Never done AB comparison on that. As to Wagyu, the joints that smoke Wagyu briskets make use of Wagyu tallow from the trimmings, whereas Franklin would use the tallow from their Angus briskets.

[@MrParadigm1981]

Wagyu briskett is the cheat code to get the good tallow!

[@tlc2011jlc]

Yes flavored tallow vids..

[@Mike_Baldwin]

If you've never tried it > Tallow makes your finished bites feel and taste "greasy" ---- the end. Don't do it. Taste the beef, not the grease.

[@lazydog274]

Woof woof North America from NorCal. I would suggest a wagu meat against a wagu tallow injected meat. Ie does injecting a lower cost meat make taste as good as a expense meat

[@rhec_junior_9122]

great video

[@SmokingDadBBQ]

Thanks!

[@samsonhorvath3614]

Smoking tallow makes a big difference in taste so not really far comparison. Have you tasted just the tallows side by side not on meat? That will give you a true comparison, not one cook that you thought really had no difference. Not the greatest comparison.

[@LadyBoru]

Not a fair comparison if one was smoked.

[@SmokingDadBBQ]

neither tasted smokier, or really different for what you are paying. fat is fat, cheaper works fine

[@alekschanna]

Its not free, you still payed for it 😋

[@michaeljfigueroa]

Nice. That's

[@MrJoeandJenn]

I think its because you didnt smoke it all the videos i saw with people using wagyu they smoked it

[@gflowers_]

$30 bucks for beef fat? I’m good, rather buy good charcoal or meat

[@jhippl]

i always make soap with my tallow trimmings

[@SmokingDadBBQ]

👍

[@kalolawahine9182]

Those Tri-Tips Look Trajic…

[@SmokingDadBBQ]

I should have dropped 200 for two briskets for proving the same thing. Got it

[@richmann5746]

has any one really tasted a spoon full of just tallow it taste like crap. isn't just like straight oil no flavor so can some one tell me why any one would put that cap on your food that you just spent 2days cooking well it looks cool at least butter has some nice flavor

[@thomasvoytko1]

Regardless of outcome, homemade tallow is not "free". Those trimmings you used for rendering cost the same per pround as whatever your brisket cost per pound.

[@SmokingDadBBQ]

Compared to some who discard them vs use for burgers or tallow it’s “included” at no additional cost whereas the canned tallow is $30 incremental above and beyond the brisket you purchased. Buying suet from the butcher for that amount would be $3 incremental cost

[@danamcwhite]

Tri tip is supposed to be rare

[@SmokingDadBBQ]

Not sure you caught the part for people with a small smoker that it is the best option for brisket that’s not a brisket. Way better than a similar size 2-3lbs brisket would be For a family of 4 I don’t need 2 packer briskets so it makes for an easier test when all we want to isolate is the fat

[@WillieKlondike9482]

So your calling Jeremy Yoder a liar?

[@SmokingDadBBQ]

I’m not calling anyone a liar as I haven’t seen any of them do a side by side comparison and say that the $30 tallow can be tasted as different and better. A lot of opinions melt away when you do a side by side… maybe a case of the tallow bandwagon getting ahead of of some reality checks

[@WillieKlondike9482]

@@SmokingDadBBQ two days later 🤣🤣🤣

[@GRiZMO-]

so this entire video was a complete waste of time considering you smoked the homemade tallow... it would have a completely different flavor.

[@SmokingDadBBQ]

Neither tasted different which in part is the point. Free vs $30

[@RussianNightmare]

You can flavor the packaged tallow the same way you do yours at home. You can smoke it or add whatever you want. Let's be honest on that. Also, the packaged tallow in my experience provides more tallow than what the fat trimmings can render. So I understand your position but there is a value to have it. Also, all these pit-masters can't be wrong.

[@SmokingDadBBQ]

Try it side by side and let me know your findings. There are videos that are good for business and videos that are good for bbq. This seems more heavily skewed towards it’s easy to make a quick buck selling the product on your Amazon link more so that factually being better

[@RussianNightmare]

​@@SmokingDadBBQ I understand that but some of the guys you mentioned have a good reputation and it sounds like you are questioning their ethics. Additionally, I never said anything about your specific findings. Please re-read what I wrote. Also, you and your wife had trouble telling the difference in your test. If I remember, the one thing was that one tri-tip was more juicy than the other, which could be attributed to the cut of meat you had, since not two pieces are the same. It's great you have your preference based on your test and as I said I said nothing about what was better but I have used it and do take the word of some of the pit-masters. None that I follow or respect, have pimped the chicago tallow, only brought it to light just like many many many other BBQ techniques and tools.

[@SmokingDadBBQ]

@@RussianNightmare you’re individualizing this to a person or a few people when this is about a fad. In the wagyu tallow fad, many also inject which comes from the bbq competition scene. I think if you zoom out and lower the defences on what you feel is an attack on your favourite person (it’s not) and consider objectively trying it side by side you will find the tongues ability to differentiate regular tallow from wagyu tallow is non existent. If you’re happy with the result you’re getting keep doing what you’re doing. But when KZbin starts doing things that the most recognizable restaurants in Texas are not doing, and what competitors in comps aren’t … maybe do your own side by side and see if it’s actually better for bbq and not just better for business

[@RussianNightmare]

@@SmokingDadBBQ Appreciate the response. Aside from what I said about some of the pit-masters, I don't think you quite got my point on the other items. One thing though, the way you postured your take on folks shilling for the tallow company, did (to me) come off as a slight toward them.That's okay though because I am not trying to change your mind, just giving my 2 cents. Keep doing what you do, because at least it promotes conversation and more thought.

[@SmokingDadBBQ]

@@RussianNightmare appreciate the feedback

[@imnotdavidxnsx]

You're the breaking bad Gale of meat, wow.

[@SmokingDadBBQ]

lol