I also read that Franklin does not use tallow and instead uses high humidity warmers for 11-14 hours before serving.
My initial thought is this is probably an unnecessary complication for what is already a fatty cut of meat. However, I wonder what everyone else thinks.
Lang 48 inch Deluxe Patio Model (burns hickory splits)
PK 360 (burns premium lump charcoal with wood chunks)
28 inch Blackstone Griddle (propane)
Rubs I love:
Yardbird by Plow Boys
Killer Hogs by Malcom Reed
AP Rub by Malcom Reed
Meat Church (any)
Three Little Pigs Memphis Style for ribs
Would love to try Meathead's commercial rub
Sauces I love:
Gates'
Joe's
Pa & Ma's
Killer Hogs Vinegar Sauce
Disposable Equipment I use:
Disposable cutting boards
Tumbleweed chimney starters
Aluminum foil
Aluminum pans (half and full)
Latex gloves
Diamond Kosher Salt
Vice-President of BBQ Security, Roy
He's a pure-bred North American Brown Dog
He loves rawhide chewies
My wife calls me "Teddy" and I call her "Princess" and that's where "mrteddyprincess" comes from.
I have watched both of them. Actually, Harry Soo has a number of test cooks with different approaches to tallow.
I find it is interesting. Personally, I think the real success is due to high-quality meat.
Putting tallow on the paper wrap it acts closer to foil, maybe.
Best BBQ is BBQ you like.
Happy Grilling to you and PBR too. (post brisket review)
Actually this was already discussed in a post like a week or so ago. It may help don’t know and don’t much care, but give it a try and see for yourself. For me it’s sourcing quality brisket and proper cooking methodology. But hey, call me old school.
I tried tallow with my last brisket. Smoked at 275 degrees, wrapped in butcher paper. The only difference I noticed was a little more of a "mouth-feel" from the added fat. While it was a better experience, I wouldn't consider it a "game changer"
My last brisket cook I cooked 3 briskets. 2 of them had no tallow and the third I did add some tallow. Everything else about the cook was the same. I did notice a bit more moisture/greasiness as far as mouth feel but no real difference in overall flavor. I might do it again sometime but didn't notice a huge increase in overall quality.
Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
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Location: Farwell, Michigan - near Clare (dead center of lower peninsula).
Occupation:
Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
If you're using good meat to start with and know how to properly prepare and smoke a brisket, then I think the shoes you're wearing will have more of an effect on the finished product than this. And that's the troof as I sees it. But I've been known to see things blurry sometimes too.
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