FanOfFanboys said:

The Cen-Tex Smoker said:

Interesting but they do not re-wrap and add beef tallow to the briskets at franklin. These briskets sit in high humidity warmers for 11-14 hours before service (they come off the pits at midnight and they open at 11 am). The briskets will absolutely soak through the paper while waiting for service. 

Is there an easy way to try and replicate a high humidity warmer at home? Pot of hot water in a cooler or something?

I soak a towel in my hottest tap water and put that in the bottom of my cooler.  Then I add a dry towel - then the brisket - then another dry towel.  I'm convinced that 1-6 hours of this is both safe and beneficial.  

Foghorn said:

FanOfFanboys said:

The Cen-Tex Smoker said:

Interesting but they do not re-wrap and add beef tallow to the briskets at franklin. These briskets sit in high humidity warmers for 11-14 hours before service (they come off the pits at midnight and they open at 11 am). The briskets will absolutely soak through the paper while waiting for service. 

Is there an easy way to try and replicate a high humidity warmer at home? Pot of hot water in a cooler or something?

I soak a towel in my hottest tap water and put that in the bottom of my cooler.  Then I add a dry towel - then the brisket - then another dry towel.  I'm convinced that 1-6 hours of this is both safe and beneficial.  

I think a high quality brisket and the correct FTC rest is the secret. I’ll try a wet towel next time. Thanks for the tip. 

The Cen-Tex Smoker said:

WeberWho said:

The Cen-Tex Smoker said:

My thought is if you have to add more fat to brisket, you aren't buying the right brisket and you aren't cooking it right either. Brisket is almost too fatty as it is. The thought of adding even more fat makes me a little queasy. 

It was interesting to see the side by side comparison between the two. I don't think he mentioned the grade/type of brisket he started with. I know he's cooked briskets in the past that I can't afford. I don't imagine it's select. I know he mentioned that he didn't let them rest like he would a normal brisket. I'd imagine the more dried out brisket would have helped the longer it sat and rested.  

I'd love to try the side by side between the two though. 

I should probably watch the video lol. 

I think there’s a link in the video if you want to buy some tallow.

I believe adding beef tallow certainly wouldn't hurt a brisket.
A good quality brisket to start with makes the biggest difference I think. When I visited Blacks BBQ in Lockhart I have the awesome luck to speak with the owner and have a behind the scene tour of the pits. He told me specifically he cooked Angus choice grade briskets, I asked him about about cooking prime, he said he doesn't like them because they can be too fatty.  I will say the brisket I had at Blacks was excellent, very moist and juicy. I certainly wouldn't turn down a prime brisket at the meat counter, especially at Costco, but I have no reason the doubt the Blacks owner's recommendation of Angus choice.

I'm definitely going to get the beef tallow and give it a try. 
Thanks for posting the video. 

HeavyG said:

Interesting video. Doesn't beef tallow make everything better - like it does french fries?

I'm betting that it does. I'm trying to locate a local source.

GregW said:

HeavyG said:

Interesting video. Doesn't beef tallow make everything better - like it does french fries?

I'm betting that it does. I'm trying to locate a local source.

Why source it?  Next brisket, get all the trimmings and grind them or dice fine.  Throw em in a pot on high and you’ll yield more than enough to experiment.  This is some I made a couple weeks ago.

@cazzy

How much beef fat by weight did you have to render that amount? Also, did you add water to assist in the rendering? 

SGH said:

First it was salt and pepper. Then it was pink paper. Then it was post oak. Then it was prime beef. Then it was the traditional flow offset. Then it was pickle juice. Then it was the rest. Then it was Alto Shaam. There was even rumor of fairy dust and powdered unicorn horn. Personally I always suspected powders rectum. Now beef tallow. 

I wish the rest of the secret would hurry up and come out so we can get to bottom of this. There has to me more 

maybe he buries them

cazzy said:

GregW said:

HeavyG said:

Interesting video. Doesn't beef tallow make everything better - like it does french fries?

I'm betting that it does. I'm trying to locate a local source.

Why source it?  Next brisket, get all the trimmings and grind them or dice fine.  Throw em in a pot on high and you’ll yield more than enough to experiment.  This is some I made a couple weeks ago.

That's a excellent idea. I have attempted to render beef fat trimmings from the grocery meat department and never had the level of success that you have. 

I will try it on the next brisket, I plan to use the rendered fat for making beef tamales.
Thanks for posting how to efficiently render the trimmings.

cazzy said:

SonVolt said:

@cazzy

How much beef fat by weight did you have to render that amount? Also, did you add water to assist in the rendering? 

Not sure, it was the fat from 12 briskets.

no water was added.

about 40% yield +- from trimmings is what i see