Beef Tallow Injected Brisket | Foil Boat Method — Best Technique for Pellet Grills?

Comments · 49

• CH

  @chastainbailey7887 · 4 months ago

  I really like Tom’s approach and the way he explains things. I’ve been a loyal customer of his products for some years now and I must say I’m highly impressed. The best thing he said during this video is “it comes down to personal preference”. I see a lot of other guys online telling people they are wrong if they do things a certain way and I find it to be somewhat short sighted on their behalf. Cooking is about diversity. I don’t care how many competitions a so called Pit Master has won : He has not seen every single idea upon the face of the earth because some people will never expose family secrets online in regards to seasoning mixtures, and certain cooking techniques. Tom is very modest in his approach and explanations and I admire that in him. Keep up the good work at ALL THINGS BBQ

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• JO

  @jonathangibson807 · 4 months ago

  Tom is the bbq king - love his simple approach that always makes it look so easy to create delicious grilled masterpieces. Definitely my go to guy for grilling tips.

• RE

  @redguitarist33 · 4 months ago

  Agree with others. The benefits of the foil boat method is to leave it open with the fat cap exposed. This lets you render the fat cap better, while preserving all your top bark. I don’t really understand why you’d wrap in paper and foil boat, I’d pick one method or the other.

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• BM

  @bmeclipse · 4 months ago

  Lovely, chef. And gotta love that butcher paper.

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• MA

  @MarvinMitchell-zf7ko · 4 months ago

  as usual chef Tom looking good yum 😋

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• DM

  @DMBuc2k1 · 4 months ago

  Great video!  The last two briskets I've done a rub and foil boat to finish with no wrap and I've had pretty good results.  It feels a lot easier to not overcook it and easier to probe near the end.

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• RA

  @RazDaz74 · 4 months ago

  I believe Aaron Franklin was the OG of wrapping in beef tallow.

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• AL

  @alexanderkrizel · 4 months ago

  I've wanted to try this for a long time. I was just planning to use a demi-glace. Was nervous that it wouldn't work, but now I think I may give it a shot. Thanks!

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• RA

  @raymondgraisson2048 · 4 months ago

  Interesting. I like it .👍🏻

• BY

  @byrlea7703 · 2 months ago (edited)

  That was, to my mind, one of the best how-to videos on smoking brisket. &nbsp;Any detail that wasn&apos;t explicitly mentioned - and usually fully explained - in the running commentary was at least theoretically explained through equally detailed visual clues. &nbsp;Really, really outstanding.<br><br>A few of my personal takeaways in no particular order of importance:<br><br>1. The combination of foil boat and paper wrap probably did no harm to the quality of the cooking technique beyond the texture experienced from the bark. I take that to mean the bark flavor components were there in the bites that included bark and maybe to a lesser degree those that didn&apos;t include the bark at all. &nbsp;While I agree it&apos;s probable that a harder bark texture likely signals to a brisket aficionado that bark is present and so signals a pleasurable response, if that assumption is unfounded then the result is even better because it is likely due to an actual improvement in taste due to retaining those bark flavors in the bite.<br><br>2. Wrapping in paper results in a moist brisket even if it is only due to increasing the humidity level close to the brisket, whether that is because paper is adequate in locking moisture inside the wrap or due to a tallow-saturated paper doing a better job at retaining water-based moisture inside the wrap and therefore around the brisket.<br><br>3. Injecting a liquid into even a well-tempered brisket that is close to ambient temperature probably only retains a small percentage of the injection due to squeezing back out the lion&apos;s share of the injection. &nbsp;The fact that SOME flavor from the injection was detectable when testing the taste might give a clue as to just how much residual injection flavoring has been retained might inevitably be due to subjective perception, so that experiment is hard to judge.<br><br>4. &nbsp;As for experiments, well, the only way to have made this video&apos;s evidence any clearer would have been to breakdown all of the pertinent factors that could effect the results that are also under the cooks control and set up a series of double-blind experiments to be run in parallel using identical briskets/smokers/times/condiment mixes in identical controlled environments with the video being recorded (with running commentary] throughout. &nbsp;The resulting video would likely run from about 24 hours minimum to infinity at maximum. &nbsp;I wouldn&apos;t wish such experimental conditions on a dozen paid lab assistants each with a hunger for both brisket and experimentation. <br><br>Again, thank you for the video.

• AL

  @allthingsbbq · 4 months ago

  What&apos;s the one thing you do differently on your brisket cooks that you think most people are sleeping on? Drop your tips below.

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• SC

  @scott729 · 4 months ago

  Hell yeah, CT. &nbsp;Brisket next weekend. &nbsp;I will give it a go.... I have some rendered tallow from my last cook. &nbsp;I just need to get some of your Cattleman&apos;s Grill seasoning. &nbsp;Been out for a while, so it&apos;s time.

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