What an absolute Honour (Honor) it was to meet you Al ! a friendship made through our love of food ! thank you so much for taking time out to shoot this video !!
@BehindTheFoodTV
Ай бұрын
@@Mrhandfriends I can honestly say that this was one of my favorite collabs. Your family is very special and I’m so happy we have made new friends for life!!!
@stevewilliams8559
Ай бұрын
The H's sent me! Loved the video, cant wait to see the ending here.
@BehindTheFoodTV
Ай бұрын
Welcome Steve! See you in a few hours!
@TylerNally
Ай бұрын
Loved both the Mr H & EMV videos. Thanks for explaining and instruction. Im sure these lovely people can get words about this anytime .With just a word-based demo they would have to wait to get back home to try it out. Now, with a first real experience having happened, they have a better chance at remembering once home instead of just a demo.
@BehindTheFoodTV
Ай бұрын
Thanks, Tyler! I can't wait to watch their videos when they try this at home!
@Mrhandfriends
Ай бұрын
❤❤❤❤❤
@janesmith146
Ай бұрын
New subbie from Mr. H and friends! Love your channel. This was SOOO fun to watch!
@BehindTheFoodTV
Ай бұрын
Welcome Jane! Trust me it was super fun to make too!
@yvonnewakefield7748
Ай бұрын
And so am I!! Enjoyed so much. We love our Hs, thank you Al! @BehindTheFoodTV Looking forward to more from your channel 🙂
@phillipgonzalez9574
Ай бұрын
They aren't lying it does and clearly make a difference.
@BehindTheFoodTV
Ай бұрын
Oh, Phillip - you aren't one of those guys who answers titles without watching the video are you? ;-)
@phillipgonzalez9574
Ай бұрын
@BehindTheFoodTV no i clearly watched it and you can tell on that guys face he tasted the difference on the second brisket on both bites. So yes it made a difference
@nelrock3641
Ай бұрын
I agree. Made many many briskets before starting to add tallow and would never go back. I will add, I toss the fat trimmings in a bread pan and put in smoker with the brisket as it's smoking. So it's smoked tallow from that brisket.
@Keith80027
Ай бұрын
I cooking a point this Friday and will be using tallow with a long rest for 12 or so hours. Bring it on Al!
@BehindTheFoodTV
Ай бұрын
Yesssssss!
@Keith80027
Ай бұрын
@@BehindTheFoodTV I starting the cook this morning after dry brining the just the flat last night. Thanks you for having the Brits! I going to stop the video while I get my fire going and the meat on.
@williamwilson2624
Ай бұрын
Those were some great looking briskets. Thanks for another fun video, Al!
@BehindTheFoodTV
Ай бұрын
Thanks William! I appreciate you!
@Anthony_Marquis
Ай бұрын
"You've been practicing this since you were, like, 12... It's all in the wrist." 😏
@BehindTheFoodTV
Ай бұрын
Glad someone was paying attention! B-)
@ChoiceEnvironments
Ай бұрын
I’m vegan. Native San Antonian. Had to go vegan for health reasons. I dearly miss brisket and it might be the first thing I eat when I eat some meat again. As soon as my health goes back to normal, which it slowly is, I am eating some brisket. Not much, but enough. Thanks for showing us the truth about spritzing and tallow. I guess the real important method that was discovered was the wrap. Have you ever tried a dual wrap? Paper and foil together? Like, wrapping in butcher paper, then foil for maximum retention? If one wrap does something good and the other also does something good, it would make sense that combining them would do both good things. Anyways, I’m a fan of the H fam and am now a fan of you.
@kokicubano
Ай бұрын
Make garlic infused tallow to up the game. That’s what I do
@BehindTheFoodTV
Ай бұрын
Oh that sounds good!
@kokicubano
Ай бұрын
@@BehindTheFoodTV trust me it def is a game changer. It’s just another layer of flavor besides just smoked tallow. When I make pork briskets I infuse the tallow with onion and garlic.
@SDSBBQs
Ай бұрын
Firstly congrats on 50K and second great job with this cook. You know I am a don't add anything to my wrapped brisket guy so this was nice to see. Thanks for sharing.
@BehindTheFoodTV
Ай бұрын
Thanks Dash! Miss you man!
@Mrhandfriends
Ай бұрын
Al is an amazing teacher - we could get over how patient and encouraging he was with us (mainly me) lol Mr H 😂
@SDSBBQs
Ай бұрын
@Mrhandfriends Funny a while back, I was there at Al's and did something similar for him, with the way I cut and trim briskets for catering.
@Mrhandfriends
Ай бұрын
@@SDSBBQs that’s awesome !!! 🙌
@katrinagreely5399
Ай бұрын
Also sent over from the H channel, to see how yesterday’s tallow versus no tallow cliffhanger came out. 😁 Enjoyed chatting with you yesterday in the H premiere live chat. 😊
@Mrhandfriends
Ай бұрын
❤ thank you Katrina ❤❤
@2982cookie
Ай бұрын
New subscriber here! I'm looking forward to the premiere, and I'll be sure to bring a bib because I'm sure I'll be drooling 🤤
@BehindTheFoodTV
Ай бұрын
Welcome! I hope we live up to your expectations!
@CoolJay77
Ай бұрын
What a great way to learn how to make a brisket! Great work everyone.
@BehindTheFoodTV
Ай бұрын
Thanks - it was so much fun!
@Mrhandfriends
Ай бұрын
We had a blast ! ❤
@paulmendoza2651
Ай бұрын
I am glad he did this. I have been smoking meats for a very long time and up until recently the rave was about adding the tallow, which in my opinion is just a marketing scheme. Save your money or you can leave a little extra fat on the brisket and let it render down.
@BehindTheFoodTV
Ай бұрын
Thanks Paul. Clearly you get it!
@KarnivoreKaren
Ай бұрын
You gave Mrs H your Grill Blazer! And the brisket trimming (you are getting better)...but all in the wrist 🤣 And, please don't block me, but I've never added tallow when I wrap. So I'm not surprised at this outcome. Love this video and I'll be binge watching the H's channel ❤
@Will97675
Ай бұрын
Mr H brought me here! After watching this video I’ll be attempting my first brisket this weekend. I’ve smoked many pork butts and racks of ribs but never a brisket.
@BehindTheFoodTV
Ай бұрын
Good luck Will! Hopefully you learned enough here to have a better first brisket than mine was!
@Will97675
Ай бұрын
@@BehindTheFoodTV it looks like the hardest part for me will be trimming the brisket. I don’t want to trim too much or not enough. Everything else as far as seasoning and maintaining temps I can handle.
@bobbiscrittercave2348
Ай бұрын
I came here from Mr. H's channel, and decided to stick around!
@BehindTheFoodTV
Ай бұрын
Outstanding! You're the 2nd Bobbi hanging out here now! Welcome!
@retiefgregorovich810
Ай бұрын
I cooked a brisket the other day and I did it a little different. I collected the drippings from the brisket as I was cooking it, strained the drippings and put the cooked brisket in an aluminum pan with the drippings, covered it with aluminum and put it in a 160F warmer overnight. Most tender brisket I've ever cooked and the brisket had soaked up quite a bit of the drippings.
@BehindTheFoodTV
Ай бұрын
Sounds like a great method! The meat didn't end up falling apart from the 160F rest? I'd be afraid to do that over 140-145 I think but if it worked for you maybe hotter is good?
@user-fm7mv7ix9v
Ай бұрын
Still not quite convinced that they're exactly lying from my own testing, but I will say people that think it's a magic bullet are expecting too much, and I think the benefit of it is HEAVILY dependent on the meat itself as well as your plans for after care. I'd argue the most benefit from a tallow wrap comes in 2 potential functions. 1 - Offsetting leans with "damaged" (missing chunks of fat from the butcher) fat caps by providing additional fat, and also offsetting those rare "perfect" briskets where the lean and point are very close in thickness, and the thicker lean needs a bit of extra fat to provide a flavor kick. 2 - For those wrapping in butcher paper well after the stall that are also doing a long rest, the tallow helps to saturate the wrap. Why does that matter? Because during the long hold the paper is going to constantly draw moisture from SOMEWHERE if it's not already saturated. If the tallow isn't there, it's coming from your meat. Mostly from the bottom at that, which depending on how you cook your briskets, is possibly the worst place to take it from if you cook fat side up. #2 is where I really noticed the biggest difference. There's a sort of texture oddity I kept noticing repeatedly with my briskets that was always focused primarily on the bottom that got worse when I used to go through the trouble of actually re-wrapping my briskets with fresh paper following my cooks. It improved when I stopped doing that and I couldn't really figure out why, but then it stopped happening entirely after I started using tallow. That said, you could likely achieve something similar by simply saturating the paper via other means, but of course water-based things are quite likely to evaporate over time - so tallow is actually proper suited for the task. I'd also doubt any of this is an issue if you're buying more artisanal cuts with higher fat content anyway or if you don't long hold, but for my cooks it seems to be pulling its weight. I don't do the tallow pour-over though. Makes it plain too rich, and when I want "too rich" I'm just gonna smoke a dino rib.
@BehindTheFoodTV
Ай бұрын
All great info - and worth reading every word just to get to ".....when I want too rich I'm just gonna smoke a dino rib" :-). Tune in Thursday night for the dino rib video lol
@user-fm7mv7ix9v
Ай бұрын
@@BehindTheFoodTV Sure as hell will do! Keep it coming sir! Love your vids.
@andrewbrumana3226
Ай бұрын
New sub from the H’s… I recently did my first brisket a couple months ago, and it turned out spectacular!
@BehindTheFoodTV
Ай бұрын
Welcome! Although I'm wary of anyone who didn't completely mess up their first brisket like I did! LOL. Seriously you're in good company with Mr. H who did great too!
@Mrhandfriends
Ай бұрын
Whoop 🙌 ❤
@badw01f23
Ай бұрын
New subscriber from MrHandfriends. Can't wait to live vicariously through your channel. I love smoking bbq but I don't have the space for a smoker.
@BehindTheFoodTV
Ай бұрын
Welcome! You're amongst friends - I know of several viewers who live vicariously through my videos!
@ourlifeinwyoming4654
Ай бұрын
Wow - this was in depth! In the mid 1980's I went to Black's BBQ in Lockhart, TX. That flavor is locked into my memory. They don't use tallow. But I hope to get to Goldies one day to try theirs. Thanks for posting this video on my birthday!
@BehindTheFoodTV
Ай бұрын
@@ourlifeinwyoming4654 happy birthday! Did you see the video I made at Black’s with Barrett? Their brisket is SO GOOD!
@ourlifeinwyoming4654
Ай бұрын
@@BehindTheFoodTV Yes - I've watched it several times! Love it - resting in the fridge - that blew me away. I can go back there and nothing changes - it's like going back to my gramma's house. I love that place.
@thomasohanlon1060
Ай бұрын
Watched MrH’s video came for yours and just subscribed 👍
@BehindTheFoodTV
Ай бұрын
Welcome!!!!!
@JohnWarner-lu8rq
Ай бұрын
Both tallow and the rest period are VERY important. I always use Wagyu tallow. I rest mine for about 10 hours, wrapped, with tallow, in the oven at about 130F. I've always also injected the flat very well with Wagyu tallow.
@BehindTheFoodTV
Ай бұрын
Please do not ever rest below 140 - you could kill people.
@JohnWarner-lu8rq
Ай бұрын
@@BehindTheFoodTV I agree 100% I made a typo and didn't catch it. I meant 150.
@BehindTheFoodTV
Ай бұрын
@@JohnWarner-lu8rq whew! You had me worried!
@JohnWarner-lu8rq
Ай бұрын
@@BehindTheFoodTV "Guga" and "Mad Scientist BBQ" are the top sites for anything related to meats and BBQ.
@mattvangampler7508
Ай бұрын
Spritzing helps cool down meat that is beginning to cook too fast. Typically the edges of the brisket. I only use it for that. Never spray fat. You want that to stay hot so it can keep rendering and fry itself
@BehindTheFoodTV
Ай бұрын
Stay tuned for a side by side test!
@SchoolHardKnocks
Ай бұрын
Great video collaboration! Awesome to see the sharing.
@BehindTheFoodTV
Ай бұрын
Thanks!
@Keith80027
Ай бұрын
Good morning guys, I got up to watch, load everything from my garage outside for ARC pickup and most important to start my own brisket flat fire. Al I have completely butchered my elk for over 50 years and you don't suck at trimming, you may not be quickest, but you don't suck at trimming. It is 8 0"clock here and the yard guys started before 7:30 and we have planes overhead too. It is just part of smoking. I didn't know there was turmeric in Goldee's seasoning, I will add next time. Thanks for the details on how to make tallow with adding salt. I going to add tallow to my flat because my niece's butcher completely removed the fat cap from the flat and it is a fairly lean piece of meat. I put tallow on the bottom and top during my 16 hour hold at 150 degrees overnight and pray that this will bring moisture into the flat. I will check out Mr H's channel to see what he is up too. Thanks for the great full video with you all.
@BehindTheFoodTV
Ай бұрын
Thanks for the kind words Keith! That sucks about the brisket your niece's butcher butchered! If it's not too late I wouldn't hate seeing you inject some tallow into the flat as well. Good luck with it!
@Keith80027
Ай бұрын
@@BehindTheFoodTV I should of done that. Hoping Wagyu Tallow is the savior and I let you know how it turns out.
@TWC6724
Ай бұрын
Great video Al. Would you say the Goldee’s rub is your personal “go to” rub now? I still haven’t tried it. Would be a cool video to try and make it homemade 👍. Thanks team for your hard work.
@chadpierce4211
7 күн бұрын
Do you have a link to the warming cabinet you use?
@wtdudley05
Ай бұрын
I was getting so anxious because of how long he left the pit open.
@BehindTheFoodTV
Ай бұрын
Trust me - with 3/8" steel it's not getting too cool in there. I wouldn't leave a smaller or cheap offset open that long but it's fine for this one.
@ScottysBackYardBBQ
Ай бұрын
Tallow been around a long time. i was using it in the 70s. they even built a big beef tallow plant in my area in 1958. i stopped using tallow in the late 80s.
@BehindTheFoodTV
Ай бұрын
Hey Scotty! The fads do seem to come and go don't they?
@ScottysBackYardBBQ
Ай бұрын
@@BehindTheFoodTV yes they do. i seen the foil boat made a come back. lol
@jacobelder6806
Ай бұрын
Love the video's, you should spray that fire box with some Canola.
@BehindTheFoodTV
Ай бұрын
That firebox gets so hot that nothing including canola keeps it in shape. It’s too bad too.
@Instantphojo
Ай бұрын
Coming from the H’s channel!! Can’t wait for your video!!
@BehindTheFoodTV
Ай бұрын
Welcome! See you in only a few hours!
@nickma71
Ай бұрын
I made my 8th brisket this weekend. I am not concerned about the point. After the rest when I cut it up, I use 2 separate steam pans, one with fatty, one with lean. But I drizzle the fat and juices on the lean because it is much better than way. And I render the trimmings because there is no way I am buying what came with my brisket. I think it is much better with tallow on the flat.
@BehindTheFoodTV
Ай бұрын
Are you wrapping with tallow or just pouring tallow on the dry brisket to moisten it up? I can see that being effective if the flat didn’t come out right - but a few more briskets in Nick and you won’t need it!
@nickma71
Ай бұрын
@@BehindTheFoodTV I wrap when it doesn't need any more smoke. I've tasted bitter BBQ. And for me it was 10-12 hours in smoke. You could say I now arbitrarily wrap around 8 hours. I've even put it wrapped in the oven. Depending on the fuel left in the Weber. As Harry Soo said BTUs are BTUs. And I insist on saying I'm no pro and continue to learn.
@nickma71
Ай бұрын
@@BehindTheFoodTV I wrap the brisket in butcher paper so the bark isn't overly soft. And the bark is not the best part to me like I see with so many of the pros. My pork butt is in foil, because bark is not my goal with pulled pork.
@richard_zeller
Ай бұрын
practicing since 12....thanks...I'll never be in my right mind when seasoning my meats again....
@BehindTheFoodTV
Ай бұрын
😂 “seasoning the brisket” can be your new euphemism for “rubbing your meat” 🤣
@UrbanFisherman
Ай бұрын
Nice job 👍🏽
@johndawkins9913
Ай бұрын
I enjoy your videos. I’m from NC but in California now. The idea of spritzing isn’t that it will absorb locally into the meat and provide moisture. Rather, it protects the meat as that surface liquid absorbs heat in the process of evaporating. It is keeping that area where you spritz a bit cooler due to the local evaporation. I’m not saying you need to do it, but that is what’s happening.
@BehindTheFoodTV
Ай бұрын
Hi John. I've heard some of the same things, but haven't noticed any difference. But there's only one way to find out right? Watch for it soon!
@Chig232
Ай бұрын
I honestly think it's more about the cut of meat than the tallow/rest/wrap/non-wrap/boat method. I personally do exactly like the Goldees but I noticed my briskets were coming out much better when I started buying Prime cuts. I think next I'm going to have to buy a competition cut like Goldees does.
@BehindTheFoodTV
Ай бұрын
The grade of beef definitely matters - as does where you source it (did you see my video from 2 weeks ago comparing a choice brisket from Sam's Club to a Prime brisket from Costco?). But 100% the method matters more than the grade of meat. I will put my choice brisket cooked unwrapped the whole way to 195 then rested at 150F for 15 hours against your wagyu brisket cooked to the stall, wrapped in butcher paper, finished to probe tender at 203F and rested for 1-2 hours and mine will win hands down no questions asked 100% of the time. Wanna know how I know? kzitem.info/news/bejne/taebtqGcs2mYhpw
@winstonmcgill6667
Ай бұрын
I think the tallow only makes a difference when you pour it over after the brisket is sliced. It isn't logical that it soaks into the meat during the resting process.
@ryanstrickland2989
Ай бұрын
where do you order your post oak from? I'm looking for some to be delivered to Florida.
@BehindTheFoodTV
23 күн бұрын
Hey Ryan - I actually source it locally here in Raleigh. No idea where to get it down there sorry!
@wilsond3010
Ай бұрын
I have to say I don't normally rest my briskets in tallow and never complained about it. I have been and done Franklin and Bar-A-BBQ in texas and i really liked it but when I need 3 or 4 napkins for the grease/tallow/juice call it how you want it's too much For me personally. I am curious to see a comparison for a whole brisket v separated Flat and Point cook
@BehindTheFoodTV
Ай бұрын
You've been doing it right all along it appears! So what's your theory on the separated cook? Do you think it will turn out better than together?
@wilsond3010
Ай бұрын
@@BehindTheFoodTV I am really curious i mean i know in theory cooks quicker but does it need the rest as well
@scottboyer8990
Ай бұрын
Al, you are awesome! Did you say you are from NC? If so, I went to college in NC @GWU in Boiling Springs. You should do an episode on Bridges BBQ in Shelby!
@TWC6724
Ай бұрын
So, are the true “burnt ends” from opposite the Mohawk side or from the same side?
@brian2359
Ай бұрын
Love the longer video!
@BehindTheFoodTV
Ай бұрын
Thanks Brian! This is what you can look forward to following the channel split - fewer videos but longer and more in depth.
@mikecoughlin4128
Ай бұрын
I did the super trim the first time I did a brisket. Never did it again. Rounding the end etc wastes meat to me. If it’s thin and over I won’t serve that slice. I’ve watched a couple videos where they trimmed nothing and liked it.
@smokingtarheel3003
Ай бұрын
Now that was fun!
@BehindTheFoodTV
Ай бұрын
One of these days it will be you on the show!
@otter3095
Ай бұрын
Enjoyed the video 👏🏻👍🏻
@BehindTheFoodTV
Ай бұрын
Thanks Otter!
@dres-bbq3569
Ай бұрын
What a nice video, love the H family. Now tallow or not, i think maybe it onley makes a difference when you have a low grade peace of meat, just maybe its a tought.
@BehindTheFoodTV
Ай бұрын
It might make more of a difference with a lesser grade of meat, but then probably I would inject instead of resting with tallow.
@dres-bbq3569
Ай бұрын
@@BehindTheFoodTV I might have commented a bit to soon, your right, i also think injecting would make a good diiference. I used it a couple of times on cuts like cuck eye or small "brisket" cuts
@lyleswavel320
Ай бұрын
Can one brisket contaminate the other with juices running all over the board?
@mikecoughlin4128
Ай бұрын
I e only tasted a “tallowed” brisket once but it seemed greasy, not juicy. Subtle differences but the mouth feel threw me off. I’m will to try it again, hint, hint, to give it a fair chance but I won’t try it at home. If I don’t like it I’d have a lot of meat wasted.
@BehindTheFoodTV
Ай бұрын
I would imagine that tallow poured over a brisket would have that effect. I've seen them do it this way where it's placed under the brisket not on top, which avoids greasiness like you mention but as you could see from the result really doesn't change the meat much if at all. Thanks for watching Mike!
@dennisschickling2249
Ай бұрын
Great Work. Well Done. I seen the H'es with the Cowboy. I want to cook one. But too much meat for my Wife & I. I have never seen only one clCook, just the Point in one cook & the Flat in a Different Cook. Any thought of that? #STAYSAFE #PHILLYPHILLY 🇺🇸
@conduit242
Ай бұрын
I’ve said over and over that resting in tallow is a myth. Pure goofy, cooked meat does not “sponge up” fat like this. Great to see this demonstrated!
@BehindTheFoodTV
Ай бұрын
You could have saved us a lot of time if you just told us! LOL seriously thanks for watching and chiming in!
@bs7497
Ай бұрын
To the Eat More Vegans guy.... (What is your name?) I've been a subscriber for six months or so. I have gone back and watched some of your earlier videos from when you first started your channel. I see you making a great effort to improve your content, and your channel, and your cooking. You're content, cooking, and your channel are constantly improving, especially in the past few months. You're doing a great job. Keep up the good work, and I'll keep watching.
@BehindTheFoodTV
Ай бұрын
Wow thanks! This is Al BTW - but Nick the cinematographer and Greg the editor get most of the credit for the quality of the production now. I can’t tell you how much those words mean to me - really to all of us. I look forward to seeing you around both channels as we mature and try to keep improving!
@antarashnia84
Ай бұрын
My first brisket took 16 hours it was definitely worth it.
@BehindTheFoodTV
Ай бұрын
Good things come to those who wait, right?
@antarashnia84
Ай бұрын
@@BehindTheFoodTV thats correct if you're going to do it right do it right the frist time and take no shortcuts.
@ryangies4798
Ай бұрын
A quality brisket, choice or prime, definitely doesn’t require any extra fat. The last stage of your cook, you’re rendering tons of fat, if you’re wrapping then that fat is captured. Extra tallow is definitely a myth that you don’t see all of the top pitmasters doing because they use excellent sourced meat.
@bigds01
Ай бұрын
Al, I take the fat, put it in a pan and throw it in the smoker while I making my briskets. Renders our awesome smoked tallow
@BehindTheFoodTV
Ай бұрын
Nice! I tend to like "clean" tallow for brisket but I do make smoked or otherwise flavored tallow for other cooking.
@barbecuefaq
Ай бұрын
No tallow wrap person checking in; My family is not a fan of tallow wrapped brisket at all. If anything any extra tallow just leaves this film of fat inside your mouth. I think it definitely makes for great pictures but to me not super necessary.
@BehindTheFoodTV
Ай бұрын
@@barbecuefaq I’m with you now that I’ve tested it.
@El_Jefebbq
Ай бұрын
If you buy a prime or good quality brisket there's no need to add tallow
@BehindTheFoodTV
Ай бұрын
Clearly from the test we proved you right!
@hardtackbeans9790
Ай бұрын
For many years I trimmed as a pro. Recently (in my old age) I trim nothing but the hard fat & sometime not even that if there isn't much. I can't believe all the time I wasted trimming brisket. Let those that eat your brisket trim for you. Never have used tallow at all.
@BehindTheFoodTV
Ай бұрын
When the cameras aren't rolling, I do a lot less :-)
@hardtackbeans9790
Ай бұрын
@@BehindTheFoodTV :-)
@stephanieblackburn2778
Ай бұрын
The H's sent us over im excited to see your other video's ❤❤
@BehindTheFoodTV
Ай бұрын
Yay! Welcome! The next 2 videos I drop are also with them so stay tuned!
@mikecope5727
Ай бұрын
I have tried tallow and no tallow, always found the tallow flat was jucier.
@BehindTheFoodTV
Ай бұрын
Wrapping it with the tallow underneath for a long rest like the TX BBQ joints are doing now? Or were you doing something different with the tallow?
@CG-zz4nd
Ай бұрын
If you wanted to keep the bark on the brisket, you should of wrapped with butcher paper instead of aluminum foil.
@BehindTheFoodTV
Ай бұрын
Hey thanks for chiming in Carlos! That’s a great technique if you are wrapping them going back on the smoker. Doesn’t really apply to wrapped rests but I do really appreciate you taking the time to join the conversation!
@franks4973
Ай бұрын
Eat more vegans, spread the love! lol Great tag!
@BehindTheFoodTV
Ай бұрын
Thanks!
@LunarLocust
Ай бұрын
Ooooohhhh... Mr. H and friends. I thought this guy was into equestrianism for a bit.
@BehindTheFoodTV
Ай бұрын
I don’t know about horses, But he’s definitely into BBQ!
@LunarLocust
Ай бұрын
@@BehindTheFoodTV don't look up Mr Hands
@BehindTheFoodTV
Ай бұрын
@@LunarLocust lol now I’m afraid
@RaymondUrias
Ай бұрын
Goldie's is gonna ban you 😂
@BehindTheFoodTV
Ай бұрын
Might have already :-)
@re7206
29 күн бұрын
Are you going to reproduce a blacks brisket at home. Hope to see that
@BehindTheFoodTV
28 күн бұрын
Yup! Actually just moved it over to the new channel! kzitem.info/news/bejne/t4J9p39pr3d0h5w
@chadwallace3598
Ай бұрын
Why tin foil? Doesn’t goldees and most others use the butcher paper?
@mike86868
Ай бұрын
@@chadwallace3598 Goldies use foil, they admit the tallow is just for presentation
@BehindTheFoodTV
Ай бұрын
Hey Chad. Folks only use butcher paper if they are putting the briskets back on the smoker after wrapping so more smoke can get in. For resting, the best results come from tin foil.
@jojojimmyjoe
Ай бұрын
Love the video. Kinda wish the W.U.S.S. had made an appearance though.
@BehindTheFoodTV
Ай бұрын
LOL can't do it on every video :-)
@TheSilverSphincter69
Ай бұрын
Generously salt your brisket before you put seasoning on it
@BehindTheFoodTV
Ай бұрын
Thanks for watching and taking the time to comment!
@chelleroberson3222
Ай бұрын
Dude didn't use a spray , 30 minutes each spray half water half apple cider vinegar
@BehindTheFoodTV
Ай бұрын
LOL that’s not actually how we make brisket anymore. But thanks for watching!
@user-sb4ik5vh1p
Ай бұрын
Portnoy rocks huge fan, think about it, who ever is driving this country will end coal, wood fired Apeetz, Bar-b-cue, next is gas stoves good luck with your induction hotplate, all in the name of climate
@mike86868
Ай бұрын
Goldies say tallow is just for presentation
@BehindTheFoodTV
Ай бұрын
Actually, they say the tallow is the biggest key to their long rest, and that it matters more than the rest itself. Here's a video where they say that to me directly :-) kzitem.info/news/bejne/rGZ7y557h2OjY2k
@mike86868
Ай бұрын
@@BehindTheFoodTV fair enough. I was sure there is another video or two where they state it's for presentation. Maybe I am wrong though, but it made sense to me that it just adds to the wow factor when unwrapping. Anyhow, keep up the good work
@ArkhamNorth
Ай бұрын
There was barely any tallow and none was on top of the brisket, so the methodology definitely could have been better.
@BehindTheFoodTV
Ай бұрын
Actually we used 1/2 cup of tallow and put it under the brisket - exactly the way that Goldee's and Bar-A-BBQ do it. So the methodology was spot on! Here's the video where the Goldee's folks showed me exactly how they do it: kzitem.info/news/bejne/rGZ7y557h2OjY2k
@ArkhamNorth
Ай бұрын
@@BehindTheFoodTV Nice, thanks. I use a lot more and top off the brisket too. Then again I do 12-18hr holds. 😂
@daviddugger3329
Ай бұрын
Pause!!
@BehindTheFoodTV
Ай бұрын
It's been 32 minutes paused and I can't wait anymore. Can I unpause now please?
@bobhinley5410
Ай бұрын
I own a MEATER. It’s awful. WiFi range is very short. Not useful for thinner cuts of meat. The metal end fell off. Not worth the cost.
@BehindTheFoodTV
Ай бұрын
@@bobhinley5410 hey Bob if the end fell off and the Wi-Fi isn’t working there’s a really good chance it’s seen temps higher than the approved range. They will likely replace it for you anyway - just contact their support folks.
@mikecoughlin4128
Ай бұрын
You must have a different model than I do. The whole thing is metal on mine except for about 1/2” at the charging end. The MEATER probe talks to the block, single, and it talks to wifi and I can go anywhere. Maybe your smoker is far away from your house/router?
@JohnWarner-lu8rq
Ай бұрын
The dyed hair makes me not want to watch.
@BehindTheFoodTV
Ай бұрын
If that’s your priority John then by all means go watch cooks whose hair you like. I can see how that would be a priority.
@JohnWarner-lu8rq
Ай бұрын
@@BehindTheFoodTV Rest assured that I will. I much prefer those who are fully aware of their age.
@BehindTheFoodTV
Ай бұрын
@@JohnWarner-lu8rq ok good. In my experience they make much better food. I will look forward to you not trolling here in the future.
@JohnWarner-lu8rq
Ай бұрын
@@BehindTheFoodTV "Troll" is a word those in grade school use.
Пікірлер: 175